DARK CHOCOLATE BUTTERCREAM FROSTING
This Dark Chocolate Buttercream Frosting is a creamy homemade frosting that is the perfect topping for cakes, cupcakes, and cookies. You will never buy store bought frosting after trying this frosting recipe.
Provided by Jocelyn @ Inside BruCrew Life
Categories Cakes & Cupcakes
Time 15m
Number Of Ingredients 6
Steps:
- Beat the butter, vanilla, and salt until creamy.
- Mix together the cocoa powder and powdered sugar. Slowly add the powdered sugar and whipping cream to the butter mixture a little at a time while beating. Continue adding until everything is mixed in.
- Beat on high for a 3-4 more minutes until the frosting is light and fluffy.
- Use a piping bag and icing tip 1M to swirl the frosting on cupcakes or cookies.
Nutrition Facts : Calories 187 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 135 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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 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
DARK-CHOCOLATE GANACHE
Use this rich ganache with our Dark-Chocolate Cake for a devilish indulgence. Be sure to have a glass of milk handy!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.
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 CREAM CHEESE FROSTING
This is a rich chocolate frosting with a hint of cream cheese flavor. It is not overly sweet and will not overpower any cake that you have baked. If you are looking for something nice and sweet but not over the top, this is the recipe for you. I came up with this for that reason for me. I don't like milk chocolate frosting or anything extrememly heavy because I make my cake light and flavorful and do not want to hide that.
Provided by moallen31
Categories Dessert
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Melt the butter and chocolate chips in the microwave or in a double boiler until butter is almost melted.
- Stir until chips and butter is all melted.
- Add the powdered sugar 1 cup at a time alternating with the milk. Blend with mixer until light and fluffy.
- Add the cream cheese and blend. Let sit for a minute to cool the rest of the way.
- Use in your favorite way!
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