Thursday, January 12, 2012

Chocolate Cake with Chocolate Buttercream

Do you like my ghetto cake picture?  Turns out in the craziness of Chase's birthday I completely forgot to take a picture of his six layer "bone" cake.  So you get a picture of a cake that's lost a layer, fallen on it's side, sat out for a day and a half, and been 75% devoured.  I should probably roll one of my sweatpant legs up right now, tie a bandana around my head, and ask people to call me "K-dizzle".  If you can overlook my ghetto-ness today I'll reward you with a fantastic chocolate frosting recipe.


This buttercream is great because it tastes nothing like butter.  You don't feel sick as you eat it or want to scrape most of it off.  This is a great go-to chocolate frosting recipe. Also, my dad told me over and over what a great chocolate cake this was, so I'd like to public thank Mr. Duncan Hines for his boxed Devil's Food mix (x2) in helping make the ultimate chocolate cake so ridiculously easy.

This recipe frosted my entire 6-layer cake (barely).  If you want to do great dollops of frosting on 24 cupcakes you should probably make the whole recipe; otherwise, half it because it makes loads. 
Chocolate Buttercream Frosting
Recipe slightly adapted from Williams Sonoma
  • 8 oz. unsweetened chocolate, chopped (I just use a box of the Baker's unsweetened chocolate and snap each square in half)
  • 6 cups confectioners' sugar
  • 2 sticks butter
  • 6 Tbs. milk, plus more, if needed
  • 2 tsp. vanilla extract
  • pinch salt
Have all the ingredients at room temperature.

Melt the chocolate in a bowl in the microwave at 50% power, stirring every 30 seconds, until completely smooth.  It will probably take 3 minutes or so.  Do not overheat.  (You can also melt your chocolate over a double-boiler if desired.)

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbsp. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.
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