HOMEMADE CHOCOLATE FROSTING
This is a simple recipe and makes a perfect homemade chocolate frosting every time!
Provided by Rachel Kane
Categories Desserts Frostings and Icings Chocolate
Time 5m
Yield 16
Number Of Ingredients 5
Steps:
- Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 25.7 g, Cholesterol 15.8 mg, Fat 6.4 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44.5 mg, Sugar 23.4 g
CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
CHOCOLATE SHEET CAKE WITH VANILLA BEAN FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside.
- In a medium saucepan, melt the butter. Add the cocoa and whisk to combine.
- Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat.
- Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes.
- For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside.
- Spread the top of the cake with the frosting, slice and serve.
CHOCOLATE ICING
This chocolate icing uses butter and brown sugar with plenty of confectioners' sugar for a quick frosting for your cake.
Provided by Chas
Categories Desserts Frostings and Icings Chocolate
Yield 10
Number Of Ingredients 6
Steps:
- In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
- Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
- Spread Quickly over cooled cake, as frosting will set up very fast.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 29.2 g, Cholesterol 12.5 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3 g, Sodium 37.4 mg, Sugar 28.5 g
CHOCOLATE CAKE WITH DIVINITY ICING
Provided by Trisha Yearwood
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 18
Steps:
- In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla. Heat over medium heat, stirring constantly, until melted. Set aside to cool.
- Preheat the oven to 350 degrees F.
- Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray.
- Sift together the flour, baking powder and salt. In a stand mixer, cream the butter and the remaining 1 3/4 cups sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the cooled chocolate mixture and beat until smooth. Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour. Stir only enough after each addition to blend the ingredients. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. Judge doneness by appearancelayers will begin to pull away from the sidesor by inserting a toothpick into the center of a layer. The toothpick should come out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto racks. Remove the paper and allow to cool completely before frosting. Spread the Divinity Icing between the layers and all over the top and sides of the cake.
- Pour the egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks.
- In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265 degrees F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla.
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
Provided by Alex Guarnaschelli
Categories dessert
Time 4h50m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Grease the cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
- In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
- Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
- Mix together the bourbon and the simple syrup in a bowl. Set aside.
- For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
- Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
- Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
GERMAN CHOCOLATE CAKE FROSTING
Make and share this German Chocolate Cake Frosting recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 25m
Yield 2 1/2 cups (one cake's worth)
Number Of Ingredients 7
Steps:
- In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
- Add the coconut and pecans, beat until thick enough to spread.
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE ICING
This eye-appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there's only 1 g of fat per serving! Rebecca Baird - Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside., Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.
Nutrition Facts : Calories 195 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 64mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CAKE WITH PEPPERMINT FROSTING
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 8-by-8-inch square or 9-inch round cake
Number Of Ingredients 20
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
- In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
- Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
- Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
- While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
- Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE ICING
This is a white chocolate cake with a white chocolate icing. I got this recipe from my mother and it's a beautiful, smooth cake, good for any occasion.
Provided by heather hesson
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- Place chopped white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Cream sugar and butter together using an electric mixer until fluffy. Add 4 egg yolks, 1 at a time, beating well after each addition. Mix in vanilla extract and melted chocolate.
- Combine flour, baking soda, and salt in another bowl. Blend into butter mixture, alternating with buttermilk, beating well after each addition.
- Beat egg whites in a separate bowl until stiff; fold into batter. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Combine melted white chocolate, confectioners' sugar, hot water, butter, egg yolks, vanilla extract, and salt in a mixing bowl; beat into a smooth icing using an electric mixer.
- Place 1 cake layer on a serving plate. Cover with some frosting and another cake layer. Repeat once more. Frost the top and sides of the cake with the remaining icing.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 103.1 g, Cholesterol 153.7 mg, Fat 31 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 18.5 g, Sodium 436.2 mg, Sugar 79.3 g
DELICIOUS CHOCOLATE ICING
This is a yummy, chocolate icing which is perfect for cupcakes and cakes. The best icing out there
Provided by iloveparis59
Time 15m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Beat the icing sugar, butter and cocoa powder together in freestanding electric mixer (Or use a handheld electric whisk) on medium/slow speed until the mixture comes together and is well mixed.
- Turn the mixer down to a slower speed. Add the milk to the butter mixture a couple of tablespoons at a time.
- When the milk has been incorporated, add the melted chocolate.
- Once all the chocolate has been combined, turn the mixer up to a high speed
- Continue beating for about 5 minutes, until it is light and fluffy. The longer the frosting is beaten, the lighter and fluffier it becomes!
- Spread on anything and enjoy!!!!!!! :D
CHOCOLATE FROSTING
this is what makes all cupcakes scrummy , double this recipe for a 20cm cake
Provided by lovelessons
Time 10m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Beat the icing sugar , butter and cocoa power together in a free standing electric mixer with a paddle attachment (or use a hald held electric whisk)on medium-slow speed until the mixture comes together and is well mixed .
- Turn the mixerdown to slow speed. Add the milk to the butter mixture a couple of teaspoons at a time . Once all the milk has been incorporated , turn the mixer up to high speed. Continue beating until the frosting is light and fluffy , about 5 minutes . The longer the frosting is beaten, the fluffier and the lighter it becomes.
LIGHTER CHOCOLATE CAKE WITH CHOCOLATE ICING
You'd never guess that this rich-tasting, light-textured sponge is lower in fat, calories and sugar thanks to ground almonds and yogurt
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Cuts into 10 slices
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 18cm round sandwich cake tins with baking parchment. Melt the butter and set aside to cool. Mix the flour in a large bowl with the cocoa powder, baking powder, both sugars and ground almonds. Stir the yogurt and vanilla into the beaten eggs. Pour this into the dry mixture along with the melted butter and oil. Briefly stir until just mixed, creamy and smooth. Do not overbeat.
- Spoon the mixture evenly between the two tins and level the surfaces. Bake for 20 mins until risen and starting to come away from the sides of the tin. Remove from the tins, peel off the parchment and leave the cakes to cool on a wire rack.
- Meanwhile, make the icing. Melt the chocolate in a bowl set over a pan of gently simmering water. Remove the bowl from the pan and leave the chocolate to cool. Sift the icing sugar and cocoa into a separate bowl. Add the butter and milk, and beat until smooth. Beat in the cream cheese and quark, then stir in the cooled, melted chocolate.
- When the cakes are cold, use half the icing to sandwich both cakes together. Spread the rest of the icing on top in fluffy folds, then decorate with sugared almonds, if you like.
Nutrition Facts : Calories 269 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31.3 grams carbohydrates, Sugar 20.4 grams sugar, Fiber 1.4 grams fiber, Protein 8.1 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE BUTTERCREAM ICING
Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield 10-12 cupcakes, or 1 x 20cm cake
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
BEST CHOCOLATE CAKE WITH CARAMEL ICING
from mrs aage peterson very old recipe from darlene kossman she says its very good i made the cake ,it was the icing looks complicated and i wrote recipe the way it was written im still working on it
Provided by Dienia B.
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- mix 1/2 cup sugar cocoa and shortening and water.
- put in microwave melt shorteniing.
- cool and add the rest of the sugar.
- sift dry ingredients.
- add alternately with buttermilk that has vanilla and eggs beaten inches.
- bake in moderate oven 350 for 40 minutes or until done.
- for icing.
- cook the sugars flour salt and boiling water 5 minutes pour cream in and cook until soft ball stage.
- remove and add butter and vanilla let cool and beat until ready to pour on cakle.
Nutrition Facts : Calories 607.7, Fat 16.8, SaturatedFat 6, Cholesterol 57.3, Sodium 433.8, Carbohydrate 110, Fiber 1.7, Sugar 82.5, Protein 6.5
CHOCOLATE COFFEE CAKE WITH COFFEE ICING
Dazzle your guests with this "show stopper" coffee cake. Rich enough for dessert, it makes an ideal brunch cake.
Provided by MarieRynr
Categories Breads
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 26
Steps:
- Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant coffee in a bowl.
- Set aside.
- Cream butter in a large bowl and gradually beat in sugar until mixture is light and fluffy.
- Stir in vanilla.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder, soda and salt together twice.
- Stir flour mixture, 1/3 cup at a time,into butter mixture, alternating with the yogurt.
- Beat until just well mixed.
- Do not overmix.
- (batter will be thick) Grease and flour a 10 inch tube pan or bundt pan.
- Spoon in one fourth of the batter.
- Sprinkle with one third of the raisin-walnut mixture.
- Repeat layering twice, ending with batter.
- Bake 1 hour at 350*F.
- Cool on rack.
- Unmold coffee cake and set on serving plate.
- Frost sides and top with Coffee Icing.
- Sprinkle with raisins and walnuts and chill until ready to serve.
- For Icing, mix coffee with water until completely dissolved.
- Cool.
- Cream butter and cream cheese until light.
- Gradually beat in sugar.
- Beat in vanilla, orange juice,salt and coffee mixture.
- Whip until double in volume, about 4 minutes.
Nutrition Facts : Calories 565.9, Fat 26.8, SaturatedFat 14.7, Cholesterol 114.3, Sodium 384.7, Carbohydrate 75.8, Fiber 2, Sugar 48.6, Protein 8.3
CHOCOLATE SHEET CAKE & ICING
Make and share this Chocolate Sheet Cake & Icing recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For cake, sift together flour and sugar; set aside.
- In saucepan, mix oleo, cocoa and water; bring to a boil.
- Pour over flour and sugar mixture; blend.
- Add buttermilk, eggs, baking soda, cinnamon and vanilla; blend well.
- Bake 20 minutes at 400° in a large jelly roll pan or sheet cake pan.
- Frost while hot!
- For icing, 5 minutes before cake is done, mix oleo, cocoa and milk; bring to a boil.
- Remove from heat and add powdered sugar; stir until blended.
- If needed, gradually add more milk a few drops at a time as needed for consistency.
- Add vanilla and nuts.
- Beat well and spread on hot cake.
Nutrition Facts : Calories 656.2, Fat 30.3, SaturatedFat 5.5, Cholesterol 36.7, Sodium 474.6, Carbohydrate 92.7, Fiber 2.2, Sugar 71.5, Protein 6.5
More about "chocolate cake icing recipes"
CHOCOLATE FROSTING RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
5/5 Servings 3.5
- In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.
- Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.
15 CHOCOLATE LAYER CAKE RECIPES | ALLRECIPES
From allrecipes.com
10 BEST CHOCOLATE BROWNIE CAKE WITH ICING RECIPES | YUMMLY
From yummly.com
WHOLE FOOD PLANT BASED CHOCOLATE CAKE + CREAMY CHOCOLATE ...
From cleanfooddirtygirl.com
GRANDMA'S CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING | KITCHN
From thekitchn.com
CHOCOLATE CAKE & FROSTING RECIPES: BAKING WITH CHOCOLATE ...
From chocolatemonthclub.com
10 BEST FROSTING FLAVORS FOR CHOCOLATE CAKE RECIPES - …
From yummly.com
CHOCOLATE FROSTING (BUTTERCREAM) - MAMA LOVES FOOD
From mamalovesfood.com
10 BEST CHOCOLATE CAKE WITH BOILED ICING RECIPES | YUMMLY
From yummly.com
BEST CHOCOLATE CAKE WITH CHOCOLATE FROSTING - THE COOKIE ...
From thecookierookie.com
CHOCOLATE CAKE ICING RECIPE UK - FOOD RECIPE
From foodrecipe.news
SUPER EASY CHOCOLATE FROSTING RECIPE - LAUREN'S LATEST
From laurenslatest.com
290 BEST CHOCOLATE ICING RECIPES IDEAS IN 2021 | CUPCAKE ...
From pinterest.ca
BOILED FUDGE FROSTING RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
THE EASY CHOCOLATE FROSTING RECIPE YOU NEED TO KNOW
From tasteofhome.com
MMM....RASPBERRIES ON CHOCOLATE CAKE WITH BUTTERCREAM ...
From pinterest.ca
10 BEST CHOCOLATE CAKE WITH BOILED ICING RECIPES | YUMMLY
From yummly.com
10 BEST CHOCOLATE CAKE WITH MASCARPONE ICING RECIPES - YUMMLY
From yummly.com
CHOCOLATE CAKE WITH ICING RECIPE - FOOD.COM
From food.com
57 CHOCOLATE CAKE WITH FROSTING RECIPES
From recipeland.com
CHOCOLATE FROSTING RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CHOCOLATE CAKE WITH MARSHMALLOW FROSTING RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE CAKE WITH WHITE FROSTING | THE BEST CAKE RECIPES
From thebestcakerecipes.com
CHOCOLATE CAKE WITH ICING RECIPE : SBS FOOD
From sbs.com.au
EASY CHOCOLATE CAKE - CHATELAINE
From chatelaine.com
HOMEMADE CHOCOLATE DEVIL'S FOOD CAKE - HOUSE OF NASH EATS
From houseofnasheats.com
CHOCOLATE CAKE WITH SOUR CREAM FROSTING - READER'S DIGEST
From readersdigest.ca
CHOCOLATE ICING RECIPE BY NIRU GUPTA - NDTV FOOD
From food.ndtv.com
VIOLET BAKERY CHOCOLATE DEVIL'S FOOD CAKE - 101 COOKBOOKS
From 101cookbooks.com
#15-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #5-ingredients-or-less #desserts #easy #vegan #vegetarian #cakes #dietary #cake-fillings-and-frostings #number-of-servings #3-steps-or-less #fillings-and-frostings-chocolate
You'll also love