Glossy Chocolate Frosting For Dons Birthday Cake Recipes

GLOSSY CHOCOLATE ICING

Steps:

• Melt butter in a large saucepan over medium heat.
• Stir in sugar, cocoa, and salt. Mixture will be thick and grainy.
• Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth.
• Combine cream mixture with chocolate and stir until blended and smooth. Cook until sugar has dissolved, and mixture is smooth and hot to the touch. Do not boil.
• Off heat, add vanilla. Cool icing at room temperature until spreadable, about 3 hours. (Icing may be chilled until completely cold, then warmed gently in the microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval.)

GLOSSY CHOCOLATE FROSTING

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.

OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING

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.

GLOSSY CHOCOLATE FROSTING

Steps:

• 1. WHISK together cream, sugar and corn syrup in a 2-quart saucepan. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat. Whisk in chocolate chips until melted and mixture is smooth. Cut shortening into pieces. Add to frosting, whisking until smooth. Pour into bowl. Refrigerate until spreadable, about 30-45 minutes.

GLOSSY CHOCOLATE ICING

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.