RICH CHOCOLATE FROSTING
My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, rich chocolate frosting and accented with chocolate-covered strawberries. -Amy Via, North Richland, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.
Nutrition Facts : Calories 257 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
RICH AND CREAMY CHOCOLATE FROSTING FROM TOLL HOUSE
This is the frosting for my recipe recipe #384594 I'm posting it seperately for everyone who needs a creamy, delicious chocolate buttercream frosting for their favorite cake.
Provided by Realtor by day
Categories Dessert
Time 15m
Yield 2 1/4 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- In small saucepan, melt butter. Stir in mini-morsels until melted.
- Add salt and vanilla.
- Gradually beat in confectioner's sugar and milk until creammy and fluffy. I beat this for a good 10 minutes. The longer you beat it, the creamier it gets.
- Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting).
Nutrition Facts : Calories 222.1, Fat 11.1, SaturatedFat 6.9, Cholesterol 14.4, Sodium 99.8, Carbohydrate 33.6, Fiber 1.8, Sugar 29.5, Protein 1.7
RICH AND CREAMY CHOCOLATE FROSTING
I found this in a cookbook I bought at a yard sale a few weeks ago and made it to frost a marble cake. It was really creamy and rich, just as the recipe stated. I doubled the recipe because I like a really thick layer of frosting but you could just make it as is and you would still have enough to frost a layer cake. If stored in refrigerator bring to room tempature before serving.
Provided by Old widow
Categories Dessert
Time 15m
Yield 1 3/4 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan melt butter. Stir in chocolate chips until melted. Transfer to a small bowl. Add salt and vanilla.
- Gradually beat in confectioners sugar and milk until of spreading consistency.
Nutrition Facts : Calories 232.3, Fat 9.9, SaturatedFat 6.1, Cholesterol 13.3, Sodium 96.7, Carbohydrate 37.9, Fiber 1, Sugar 35.6, Protein 1
SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING
This easy yellow cake recipe yields a cake that's remarkably fluffy and moist.
Provided by Genevieve Yam
Time 1h45m
Yield Makes two 9"-diameter cakes
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
- With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
- Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
- Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
- While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
- Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.
RICH CHOCOLATE CUPCAKES
This sweet and chocolaty cupcake will make you feel like a kid again, while the decadent ganache frosting will appeal to your grown-up side.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 cupcakes.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally. Frost cupcakes.
Nutrition Facts : Calories 219 calories, Fat 11g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 216mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
RICH DARK CHOCOLATE CAKE WITH RED WINE CHOCOLATE FROSTING
I was looking for a light, rich chocolate cake that wasn't too sweet and was easy to make. I couldn't find one, so I took a couple of different recipes and doctored them to make this. It came out just as I wanted; light and fluffy without being too sweet. The red wine frosting makes it for grown ups only (at least that's what you can tell any kids that are after some!). If you prefer a more traditional sweetness, simply add more sugar - I'd suggest increasing by a third (ie to 400g). The frosting should be enough to put a layer between the two cakes and some on top. You may also like to slice each cake in two to add two more layers of frosting if you're feeling decadent - just increase the quantities.
Provided by Snowbunny Andorra
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 180°C Line two cake tins with parchment paper and grease.
- In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients).
- Make a well in the middle and add all the liquid ingredients.
- Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix!
- Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine.
- Turn the cooked cakes out onto a cooling rack and place to one side.
- While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly.
- When the cake has cooled, spread the frosting on the top of one layer and place the other on top.
Nutrition Facts : Calories 5753.9, Fat 331.8, SaturatedFat 147.8, Cholesterol 947.7, Sodium 5006.7, Carbohydrate 677.6, Fiber 46.3, Sugar 407.3, Protein 82.5
CREAMY CHOCOLATE FROSTING
Make and share this Creamy Chocolate Frosting recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 5m
Yield 1 Cakes worth
Number Of Ingredients 6
Steps:
- Using a metal blade in a food processor.
- Mix sugar, cocoa, and salt give 3 pulses.
- Add the vanilla, butter and sour cream.
- Process for 5 seconds.
- If needed add more sour cream to make a creamy consistency.
ULTIMATE CHOCOLATE FROSTING
Add chocolate to everything from cupcakes to brownies with this handy chocolate frosting recipe. Fudgy frosting is the ideal accompaniment to Martha's Ultimate Chocolate Cake. With only five ingredients, this chocolate frosting recipe is so easy you'll want to spread it on every dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.
BEST EVER RICH CHOCOLATE BUTTERCREAM
This is by far the most chocolately, rich, and simple buttercream frosting I have ever tasted in my life! Don't worry about the espresso for those non-coffee people out there, you can't even tell it's the secret ingredient!
Provided by SaddleUp87
Categories Dessert
Time 5m
Yield 1 cake
Number Of Ingredients 5
Steps:
- melt chocolate chips at 20 second intervals in your microwave, stirring each time until JUST melted.
- cream together butter and melted chocolate until smooth.
- add in the espresso and vanilla
- gradually beat in the confectioner's sugar and continue beating until frosting is smooth and has lightened in color.
- enjoy on your favorite cake, cupcakes, or whatever you choose. If you love chocolate, you will not be dissapointed!
Nutrition Facts : Calories 3427.4, Fat 189, SaturatedFat 117.4, Cholesterol 366, Sodium 1013.9, Carbohydrate 464.7, Fiber 9.9, Sugar 444.1, Protein 8.6
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
BEST CHOCOLATE FROSTING
Best chocolate frosting recipe I've found!
Provided by Michelle Ann
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g
RICH 'N' FLUFFY CHOCOLATE FROSTING
Whisking up a batch of smooth-as-silk fudgy chocolate icing is a snap using this short recipe and your favorite flavor of baking chips.-Jeannette Mack, Rushville, New York
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 3
Steps:
- In a saucepan, bring cream to a simmer, about 180° remove from the heat. Stir in chips until melted. Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in confectioners' sugar until smooth and thick. Store in the refrigerator.
Nutrition Facts : Calories 281 calories, Fat 12g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 9mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.
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