 |
|
Eating a cake is one thing, eating a cake that is covered with chocolate frosting is another. What about having some icing in between the layers of the cake, on top of the cake, and around the sides? And if you want to hold off on the sugar, how about having some on just the top of the cake? (If you don't care about the sugar, put icing in between the layers, around, and on top of the cake!)
Try these several recipes and see which one you like best! Don't hesitate to contact us and let us know if you have your own special recipe that you would like to see added on this page.
Chocolate frosting.
(Makes about 2-1/2 cups, enough to frost a 9-inch double-layer cake.)
-
1/2 cup (1 stick) of butter, room temperature.
2-1/2 tablespoons of honey.
1 teaspoon of vanilla extract.
1/2 cup of cocoa powder.
2-1/2 tablespoons of water.
2-1/2 cups of powdered sugar.
Preparation:
1. Place the margarine, honey, and vanilla in a mixing bowl.
2. Sift the cocoa into this bowl. Using an electric beater at low speed, cream these ingredients together.
3. Add the water and sift the powdered sugar into the mixture. Beat with electric beaters on medium speed until well mixed.
4. Frost cake.
Buttercream chocolate frosting.
(Makes: 2 1/2 cups.)
Ingredients:
-
2 ounces of good quality unsweetened chocolate, broken into pieces.
1/4 cup (1/2 stick) of unsalted butter or margarine.
3 1/2 cups (1 pound) of confectioners' sugar.
1/2 to 2/3 cup of milk.
1 teaspoon of vanilla extract.
1/4 teaspoon of salt.
Preparation:
1. Microwave the chocolate and butter in a small, microwave-safe mixer bowl on high (100%) power for 45 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
2. Beat the sugar, milk, vanilla extract and salt into chocolate mixture; beat just until it is the consistency to spread on cake. 3. Spread the buttercream chocolate frosting on your cake!
Ingredients:
-
2 cups of sugar.
1/2 cup of shortening.
3 ounces of unsweetened baking chocolate.
2/3 cup of milk.
1/2 teaspoon of salt.
2 teaspoons of vanilla.
Preparation:
1. Mix all the ingredients except the vanilla in a 2 1/2-quart saucepan.
2. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring.
3. Place saucepan in bowl of ice and water.
4. Beat until frosting is smooth and spreadable; stir in vanilla.
These chocolate frostings would be great on top of cupcakes!
Chocolate sauce.
(Makes about 2 cups.)
Ingredient:
-
12 ounces (340 grams) of semisweet or bittersweet chocolate, cut into small pieces.
1 cup (240 milliliters) of heavy whipping cream.
1/3 cup (66 grams) of granulated white sugar.
1/3 cup (80 milliliters) of light corn syrup.
1 tablespoon of pure vanilla extract or strong liquor, such as rum, or liqueurs such as Grand Marnier or brandy.
Preparation:
1. Place the chopped chocolate in a medium sized stainless steel bowl and set aside.
2. Combine the cream, sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil, stirring often.
3. Remove from the heat and pour immediately over the chocolate.
4. Let stand until the chocolate has melted, then whisk until smooth.
5. Whisk in the vanilla extract or other flavoring.
6. Store the sauce in the refrigerator in a tightly covered container. Reheat over simmering water before serving.
White chocolate sauce.
Ingredients:
-
3/4 cup of white chocolate chips (6 ounces). (Make sure that you use white chocolate which you like. Not all white chocolates taste the same and can greatly differ in taste from one chocolate maker to another.)
3/4 cup of heavy cream.
1/2 teaspoon of almond extract.
Preparation:
1. Pour some water in a small pan and heat it up over medium-low heat.
2. Put the chocolate and heavy cream in a glass bowl. Put this bowl in the pot with the boiling water. Stir occasionally.
3. Melt the chocolate and cream mixture.
4. Serve immediately with a spoon.
