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
DARK CHOCOLATE GANACHE
Provided by Food Network
Number Of Ingredients 3
Steps:
- Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
- CHOCOLATE MINT XXX'S
- The fantasy begins by placing the chopped chocolates in a medium-size bowl. Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil. Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate. Discard the mint. Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool. Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges. Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss. Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a week.
CHOCOLATE ICING
Steps:
- Melt chocolate with water and sugar. When melted, add instant coffee and cook over very low heat for 5 minutes. Turn heat off, add butter and let icing cool to room temperature. (Don't let it get too firm or it will be hard to spread over cookies.)
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
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 ICING
Use this chocolate icing recipe with Lamingtons. To ensure that icing stays at the proper consistency while the cakes are prepared, the bowl must sit over a pan of simmering water.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough to coat 24 Lamingtons
Number Of Ingredients 5
Steps:
- Place the milk and butter in a small saucepan over medium heat, and heat until butter is melted. Transfer to a medium heat-proof bowl; add the vanilla extract, confectioners' sugar, and cocoa powder. Stir until combined.
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.
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
More about "dark chocolate icing recipes"
THE BEST DARK CHOCOLATE FROSTING - SIX CLEVER SISTERS
From sixcleversisters.com
4.6/5 (10)Estimated Reading Time 5 minsCategory RecipesTotal Time 10 mins
- Alternate adding powdered sugar and the milk mixture into the butter-cocoa mixture, beating between each addition.
PERFECTLY DARK CHOCOLATE FROSTING | RECIPES
From hersheyland.com
Servings 2Total Time 5 minsCategory Tags
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
DARK CHOCOLATE AVOCADO FROSTING - VEGGIE PRIMER
From veggieprimer.com
BLACK FROSTING THAT WON'T STAIN YOUR TEETH - CHELSWEETS
From chelsweets.com
DARK CHOCOLATE BUTTERCREAM FROSTING {EASY HOMEMADE ...
From thebestcakerecipes.com
FAVORITE DARK CHOCOLATE DESSERTS | ALLRECIPES
From allrecipes.com
THE BEST DARK CHOCOLATE BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
DARK CHOCOLATE BROWNIES WITH DARK CHOCOLATE FROSTING ...
From ourtableforseven.com
BEST DARK CHOCOLATE ICING RECIPE - HOW TO MAKE DARK ...
From delish.com
DARK CHOCOLATE SWISS MERINGUE FROSTING – HOPES.DREAMS ...
From hopesdreamsaspirations.com
CHOCOLATE GLAZE RECIPE FOR CAKES AND DESSERTS
From thespruceeats.com
DARK CHOCOLATE CAKE WITH WHIPPED CREAM FROSTING RECIPE ...
From foodnewsnews.com
DARK CHOCOLATE BUTTERCREAM FROSTING RECIPE - WILTON
From wilton.com
DARK CHOCOLATE BUTTERCREAM FROSTING • A TABLE FULL OF JOY
From atablefullofjoy.com
DARK CHOCOLATE FROSTING - NOW THAT'S VEGAN
From nowthatsvegan.com
CHOCOLATE BUTTERCREAM FROSTING - JOYFOODSUNSHINE
From joyfoodsunshine.com
RICH CHOCOLATE FROSTING RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
DARK CHOCOLATE ICING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SENSATIONAL RECIPE DARK CHOCOLATE FROSTING - CAKE DECORIST
From cakedecorist.com
CHOCOLATE FROSTING (BUTTERCREAM) - MAMA LOVES FOOD
From mamalovesfood.com
SWISS ROLL WITH DARK CHOCOLATE ICING AND… | FOOD AND ...
From foodandtravel.com
BEST DARK CHOCOLATE BUTTERCREAM FROSTING - INSIDE …
From insidebrucrewlife.com
DARK CHOCOLATE FUDGE FROSTING - GO GO GO GOURMET
From gogogogourmet.com
DARK CHOCOLATE BUTTERCREAM FROSTING {HINTS FOR THE BEST ...
From tastesoflizzyt.com
DARK CHOCOLATE FROSTING AND YELLOW CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
HERSHEY'S DARK CHOCOLATE FROSTING RECIPE - THERESCIPES.INFO
From therecipes.info
DARK CHOCOLATE CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY CHOCOLATE BUTTERCREAM ICING RECIPE - BBC FOOD
From bbc.co.uk
WHIPPED DARK CHOCOLATE GANACHE FROSTING - SCIENTIFICALLY SWEET
From scientificallysweet.com
SUPER EASY CHOCOLATE BUTTERCREAM ICING - THE SPRUCE EATS
From thespruceeats.com
DARK CHOCOLATE FROSTING - LINDA'S BEST RECIPES
From lindasbestrecipes.com
DARK CHOCOLATE GANACHE FROSTING - COOKING GOD'S WAY
From cookinggodsway.com
DEVIL'S FOOD CUPCAKES WITH DARK CHOCOLATE FROSTING - ERREN ...
From errenskitchen.com
DARK CHOCOLATE FROSTING RECIPE | MYRECIPES
From myrecipes.com
DARK CHOCOLATE CUPCAKES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
You'll also love