DARK CHOCOLATE FROSTING
This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Use it to decorate our Candied Hazelnut Cupcakes or Easy Chocolate Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
DARK CHOCOLATE FROSTING
Make and share this Dark Chocolate Frosting recipe from Food.com.
Provided by JLBurnell
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Roughly chop the chocolate and put into a food processor.
- Pulse briefly to chop fine.
- Heat the cream in a saucepan just to the boiling point.
- With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended.
- Transfer the frosting to a bowl.
- If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature.
- It must be cool, not cold, to be spreadable.
- Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is.
- Refrigerate the cake after applying the frosting.
- Makes enough to frost a 2 layer cake, about 2-1/2 cups.
Nutrition Facts : Calories 205.3, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.6, Carbohydrate 1.7, Sugar 0.1, Protein 1.2
DARK CHOCOLATE FROSTING
Based on a recipe from Cook's Country magazine, February/March 2006. Makes enough to frost 24 cupcakes. Semisweet chips also work well in this recipe. Cooking time includes 30 minutes refrigeration time. This frosting can be refrigerated for up to 5 days.
Provided by mersaydees
Categories Dessert
Time 1h
Yield 3 cups
Number Of Ingredients 6
Steps:
- Place chocolate, corn syrup, and salt in food processor.
- In small saucepan, bring cream to boil.
- With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
- Stop food processor and add confectioners' sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
- Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You'll know it's ready when a spoon can stand up in it.
Nutrition Facts : Calories 1072.1, Fat 104.7, SaturatedFat 65.3, Cholesterol 135.8, Sodium 98.5, Carbohydrate 59.7, Fiber 18.8, Sugar 22.4, Protein 15.8
CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 7m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
- Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.
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 FROSTING
Here is a buttercream frosting like your grandmother might have made. Pair it with chocolate cake for a rich birthday treat.
Provided by Melissa Clark
Categories cakes
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt butter with 1/3 cup water and the cocoa, stirring until smooth. Remove from heat, and let cool.
- Add confectioners' sugar, salt and vanilla, and stir until smooth. Stir in egg yolks until smooth, and then chocolate. Use immediately.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 72 milligrams, Sugar 23 grams, TransFat 1 gram
CHOCOLATE LAYER CAKE WITH DARK CHOCOLATE FROSTING
Steps:
- Preheat the oven to 350°F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour mix, cocoa powder, xanthan gum, sugar, baking soda, baking powder, and salt.
- Add the egg replacer, rice milk, canola oil, vanilla, and warm water and beat on medium-low speed until smooth, about 3 minutes, scraping down the sides of the bowl as necessary.
- Divide the batter evenly between the two pans.
- Bake in the center of the oven for about 45 minutes, rotating the pans halfway through. Bake until the cake is pulling away slightly from the sides of the pans and a skewer inserted into the center of the cake comes out clean.
- Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
- Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Dark Chocolate Frosting (or Vanilla Frosting, page 93, or Chocolate Buttercream Frosting, page 91). Once the frosting sets, store covered.
- Dark Chocolate Frosting
- Place the chocolate chips in a microwave-safe bowl. Melt in the microwave, stopping to stir every 30 seconds. It will take about 2 minutes to melt them. Stir until smooth, about 1 minute. Let cool to room temperature.
- Combine the cocoa powder and boiling water in a small bowl, stirring until smooth and the cocoa has dissolved completely.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, confectioners' sugar, salt, and rice milk, beating on medium speed for about 3 minutes, or until light and fluffy.
- Add the melted chocolate and beat on low speed for 2 minutes, scraping down the sides of the bowl as necessary. Add the cocoa mixture, and beat for about 1 more minute, or until combined.
DARK-CHOCOLATE CAKE WITH GANACHE FROSTING
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
- Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
- Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
Nutrition Facts : Calories 576 g, Fat 41 g, Fiber 4 g, Protein 7 g
DARK CHOCOLATE SHEET CAKE WITH DARK CHOCOLATE FROSTING
A super rich, not-too-sweet, dark chocolaty sheet cake that's perfect for any party!
Provided by Kim
Categories Desserts Cakes Sheet Cake Recipes
Time 1h55m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
- Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
- Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
- Spread frosting over the cooled cake.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 39.2 g, Cholesterol 52.4 mg, Fat 14.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 189.7 mg, Sugar 28.5 g
More about "dark chocolate frosting recipes"
SENSATIONAL RECIPE DARK CHOCOLATE FROSTING - CAKE DECORIST
From cakedecorist.com
Ratings 1Estimated Reading Time 7 minsServings 2
- On medium heat, melt the butter in a saucepan. Alternatively, melt it in the microwave in 30 seconds intervals until fully melted.
- Transfer the melted butter to a large bowl and add the dark cocoa powder. Use the whisk to thoroughly combine the two.
- Alternate adding a small amount of milk and powdered sugar into the mix at a time. Beat between every addition and continuing beating until it is smooth. You may use a whisk or electric mixer on medium speed.
- If needed, add in additional milk to achieve a smoother, creamier consistency. Add in one teaspoon at a time until you reach the proper consistency. Stir in the vanilla until it is completely combined.
DARK-CHOCOLATE FROSTING SHOTS RECIPE | FOOD & WINE
From foodandwine.com
Servings 2.5Total Time 25 minsCategory Dark Chocolate
- In a microwave-safe bowl, microwave the chocolate at high power in 10-second intervals until just melted. Let stand until cooled to room temperature, about 15 minutes.
- In a standing electric mixer fitted with the paddle, beat the butter with the salt at medium speed until fluffy, about 2 minutes. At low speed, beat in the confectioners' sugar, 1/2 cup at a time, then beat in the vanilla. Add the cooled chocolate and beat at medium speed until fully incorporated, scraping down the bowl as needed. Scrape the frosting into a piping bag fitted with a star tip and fill small paper cups with 1 tablespoon of the frosting; serve.
GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
DARK CHOCOLATE FROSTING - PILLSBURY BAKING
From pillsburybaking.com
DARK CHOCOLATE FROSTING RECIPE - FOOD NEWS
From foodnewsnews.com
RICH CHOCOLATE FROSTING RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
DREAMY DARK CHOCOLATE BUTTERCREAM FROSTING - QUEENSLEE APPéTIT
From queensleeappetit.com
DARK CHOCOLATE FUDGE FROSTING GO GO GO GOURMET
From gogogogourmet.com
TRYING TO MAKE MY CHOCOLATE FROSTING DARKER!!!!! - CAKECENTRAL.COM
From cakecentral.com
CHOCOLATE BUTTERCREAM FROSTING - JOYFOODSUNSHINE
From joyfoodsunshine.com
BLACK FROSTING THAT WON'T STAIN YOUR TEETH - CHELSWEETS
From chelsweets.com
CHOCOLATE FROSTING (BUTTERCREAM) - MAMA LOVES FOOD
From mamalovesfood.com
THE BEST DARK CHOCOLATE FROSTING - SIX CLEVER SISTERS
From sixcleversisters.com
CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)
From natashaskitchen.com
DEVIL’S FOOD CUPCAKES WITH DARK CHOCOLATE FROSTING
From errenskitchen.com
THE BEST CHOCOLATE FROSTING (WITH REAL CHOCOLATE) - SWEETEST MENU
From sweetestmenu.com
CAN YOU COLOR CHOCOLATE FROSTING? - CAKE DECORIST
From cakedecorist.com
DARK CHOCOLATE FROSTING - LINDA'S BEST RECIPES
From lindasbestrecipes.com
DARK CHOCOLATE FROSTING RECIPE | MYRECIPES
From myrecipes.com
DARK CHOCOLATE BUTTERCREAM FROSTING - TASTES OF LIZZY T
From tastesoflizzyt.com
DARK CHOCOLATE BUTTERCREAM FROSTING RECIPE | WILTON
From wilton.com
THE BEST DARK CHOCOLATE BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
DEVIL'S FOOD CHOCOLATE CUPCAKES WITH DARK CHOCOLATE FROSTING
From veenaazmanov.com
DARK CHOCOLATE BUTTERCREAM FROSTING RECIPE - HOME BAKED JOY
From homebakedjoy.com
HOMEMADE CHOCOLATE FROSTING (EXTRA RICH!) - TARA TEASPOON
From tarateaspoon.com
EASY CHOCOLATE BUTTERCREAM ICING RECIPE - BBC FOOD
From bbc.co.uk
DARK CHOCOLATE BUTTERCREAM FROSTING {EASY HOMEMADE FROSTING …
From thebestcakerecipes.com
MY FAVORITE CHOCOLATE FROSTING RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
DARK CHOCOLATE FROSTING - NOW THAT'S VEGAN
From nowthatsvegan.com
DARK CHOCOLATE CUPCAKES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
DARK CHOCOLATE BUTTERCREAM FROSTING • A TABLE FULL OF JOY
From atablefullofjoy.com
DECADENT DARK CHOCOLATE BUTTERCREAM - GIRL. INSPIRED.
From thegirlinspired.com
DARK CHOCOLATE FROSTING (DATE SWEETENED!) - SUGARFREEMOMANDME
From sugarfreemomandme.com
THE BEST BLACK BUTTERCREAM FROSTING RECIPE - ELLA CLAIRE & CO.
From ellaclaireinspired.com
DARK CHOCOLATE FROSTING RECIPE | MYRECIPES
From myrecipes.com
DARK CHOCOLATE AVOCADO FROSTING | VEGGIE PRIMER
From veggieprimer.com
DARK CHOCOLATE BUTTERCREAM FROSTING RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
FAVORITE DARK CHOCOLATE DESSERTS | ALLRECIPES
From allrecipes.com
BEST DARK CHOCOLATE BUTTERCREAM FROSTING - INSIDE …
From insidebrucrewlife.com
#60-minutes-or-less #time-to-make #course #preparation #desserts #vegetarian #cakes #dietary #low-sodium #cake-fillings-and-frostings #low-in-something
You'll also love