Glossy Chocolate Icing Recipes

Steps:

• In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.

Steps:

• Preheat oven to 350 with rack in the center.
• Spray two 8" round cake pans with nonstick spray.
• Whisk dry cake ingredients together in a large mixing bowl.
• Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
• Add to the dry ingredients and whisk until combined- a few lumps are ok.
• Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
• Cool cakes for 15 minutes on a rack, then invert them onto the rack.
• Leave upside down until completely cooled before frosting them.
• To make icing, melt butter in large saucepan over medium heat.
• Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
• Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
• Gradually add cream mixture to chocolate until blended and smooth.
• Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
• DO NOT BOIL.
• Take mixture off the heat, and add vanilla.
• Cool at room temperature until spreadable (up to three hours).
• If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
• If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
• Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.

Steps:

• Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

Steps:

• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

Steps:

• Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

Steps:

• In a double boiler, combine milk, water, salt and chocolate. Heat, stirring constantly until thick. Remove from heat and allow to cool. Add vanilla.
• Spread or drizzle over your cake.

Steps:

• Mix sugar, milk and unsweetened chocolate until smooth.
• Use this icing for dipping the Truffle Cookies.

Steps:

• In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
• Spread warm glaze over top of cake, letting it drizzle down the sides.

Steps:

• Melt butter and chocolate together.
• Beat in the remaining ingredients.
• Place bowl in larger bowl containing ice water and continue stirring until icing is thick enough to spread.

Steps:

• Melt the chocolate in the top of a double boiler.
• Combine the egg, milk, water and sugar and stir into the chocolate.
• Cook the icing over hot water for 20 minutes, stirring often.
• Remove it from the steam.
• Beat it with a rotary beater for 1 minute or until well blended.
• Stir in the vanilla.
• Cool the icing before spreading it.
• Tightly covered and stored in the refrigerator it will keep for several days.

Steps:

• Melt butter in pan- remove immediately and add cocoa.
• Mix until smooth.
• Add milk, powdered sugar, vanilla and salt.
• Can add more powdered sugar to make thicker or more milk to make thinner depending on consistency desired.

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.

Steps:

• To prepare the cake: Preheat oven to 350* (F).
• Grease and flour a 9x13x2 inch pan; set aside.
• Melt chocolate in boiling water; cool.
• In a separate bowl, cream butter and sugar.
• Add egg yolks, one at a time, beating well.
• Stir in cooled chocolate and vanilla.
• Sift together flour, baking powder and salt.
• Add sifted ingredients to cake batter, alternating with milk.
• Add red food coloring.
• In another bowl, beat egg whites until stiff, but not dry.
• Fold into batter.
• Pour into prepared baking dish.
• Bake 35-40 minutes, or until toothpick comes out clean.
• Cool; frost with prepared frosting.
• For frosting: Mix sugar, cornstarch and salt together.
• Add sugar mixture to boiling water, stirring constantly over medium heat, until mixture comes to a boil.
• Boil for one minute then remove from heat.
• Stir in chocolate bits until smooth.
• Stir in butter and vanilla.
• Spread on cake while still warm.

Steps:

• Preheat oven to 300ºF.
• Spray two 9 x 2-inch round cake pans with Crisco No Stick Cooking Spray. Line bottoms with rounds of wax paper or parchment paper; spray again.
• Combine chocolate chips and hot coffee in a bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth.
• Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
• Beat, in the bowl of an electric mixer, eggs until thick and yellow, about 3-5 minutes. Slowly add Oil, milk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add dry ingredients and beat on medium speed until just combined well.
• Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean, 45 minutes.
• Cool layers in pans on racks for 30-45 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
• Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth.
• Crisco into 3 pieces and add to frosting, whisking until smooth.
• Transfer icing to a bowl and chill until spreadable, about 30 minutes.
• Spread icing between cake layers and over top and sides.

Steps:

• Dump all ingredients into a medium sauce pan and cook on medium heat.
• Whisk until smooth and all ingredients have combined and melted.
• Drizzle over cooled cake while warm.
• Store leftover in fridge and serve with icecream!
• ENJOY with someone you love!