SEMI SWEET CHOCOLATE FROSTING
This semi sweet chocolate frosting recipe is super chocolate-y and works well for frosting cakes or topping cupcakes. It also has the perfect consistency for piping.
Provided by Wanda Simone
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Pour enough water into the bottom of the double boiler (or the pot you are using) to cover the bottom of the pan about 1/2" deep.
- Bring the water to a boil, then turn the temperature down to medium-low.
- Place the top half of the double boiler (or the large bowl) over the boiling water.
- Add the chocolate chips (or chopped up chocolate).
- Heat until you see the chocolate starting to melt. Then stir until all of it has melted.
- Remove from the heat and let cool completely before using, about 30 minutes.
- Combine the cocoa powder and hot water in a mixing bowl. Stir until smooth and set aside.
- Add the butter to the electric mixer and beat until fluffy at a medium-high speed.
- Mix in the confectioner's sugar and the salt.
- Beat some more until the butter has turned a pale yellow color.
- Turn the mixer speed down to low.
- Mix in the cooled, melted chocolate until it is combined.
- Beat in the cocoa mixture.
Nutrition Facts : Calories 1544 kcal, Carbohydrate 96 g, Protein 11 g, Fat 136 g, SaturatedFat 83 g, TransFat 3 g, Cholesterol 228 mg, Sodium 144 mg, Fiber 14 g, Sugar 50 g, UnsaturatedFat 43 g, ServingSize 1 serving
SEMI-SWEET CHOCOLATE GLAZE
Ice cream. Pound cake. Strawberries. Is there anything that wouldn't taste yummier with a drizzle of this easy-to-make chocolate glaze?
Provided by My Food and Family
Categories Recipes
Time 5m
Yield Makes 3/4 cup or 6 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Microwave chocolate, water and butter in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted, stirring after 30 sec.
- Stir until chocolate is completely melted.
- Add sugar and vanilla; stir until well blended.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 25 g, Protein 1 g
SEMISWEET CHOCOLATE ICING
This is the icing for the Vanilla-Fudge Marble Cake recipe #45104. Don't have the golden syrup? Well if you must, you can try substituting it with 2 parts light corn syrup and 1 part molasses or equal parts of honey and light corn syrup.
Provided by Charlotte J
Categories Dessert
Time 15m
Yield 1 batch of icing
Number Of Ingredients 4
Steps:
- Combine all ingredients together in a small saucepan.
- Heat over low heat, stirring until chocolate melts and mixture is smooth.
- Use immediately to top the Vanilla-Fudge Marble Cake recipe #45104.
CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 7m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
- Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.
CHOCOLATE ICING
This chocolate icing uses butter and brown sugar with plenty of confectioners' sugar for a quick frosting for your cake.
Provided by Chas
Categories Desserts Frostings and Icings Chocolate
Yield 10
Number Of Ingredients 6
Steps:
- In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
- Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
- Spread Quickly over cooled cake, as frosting will set up very fast.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 29.2 g, Cholesterol 12.5 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3 g, Sodium 37.4 mg, Sugar 28.5 g
GLUTEN-FREE CHOCOLATE CAKE WITH SEMI-SWEET CHOCOLATE ICING
A delicious gluten-free chocolate cake!
Provided by Gluten Free Mommy
Categories Desserts Frostings and Icings Chocolate
Time 1h10m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
- In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
- In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
- To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 60.3 g, Cholesterol 118.3 mg, Fat 20.8 g, Fiber 5.9 g, Protein 6.5 g, SaturatedFat 12.3 g, Sodium 395.4 mg, Sugar 38.2 g
" PERFECT" CHOCOLATE FROSTING
This is now one of my favorite chocolate frostings. I got it from "The Chocolate Cake Mix Doctor" by anne byrn. I have made a few changes to the recipe. Actually, I didn't have the 1 cup of semisweet chocolate chips that the original recipe called for. Lennie came to the rescue (thanks!) by figuring out the appropriate amount of semisweet squares to use, which I did have on hand. Now I always make it with the squares instead of the chips. This frosting is very thick, creamy, and fudgy. I usually bake two 9-inch layers, cut them into four layers, and slather this frosting on each and every layer and all over the top and sides--because I like a little cake with my frosting :) Another thanks goes out to leeannr for making me post this recipe. Now she loves it as much as I do.
Provided by taylortwo
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).
- In a medium size pot over medium low heat, melt chocolate, cream, and butter.
- Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.
- Cook for 5-6 minutes.
- DO NOT LET BOIL.
- Remove pot from heat.
- Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).
- Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.
- Remove from ice.
- Spread onto cooled cake layers.
- The frosting will thicken as it sets up.
- If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.
- ***I have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.
Nutrition Facts : Calories 4076.9, Fat 319.2, SaturatedFat 200.3, Cholesterol 651.1, Sodium 1713.8, Carbohydrate 354.7, Fiber 28.9, Sugar 295.3, Protein 26.8
SEMISWEET CHOCOLATE LAYER CAKE WITH VANILLA CREAM FILLING
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Valentine's Day Kid-Friendly Wedding Vanilla Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 22
Steps:
- For cake:
- Preheat oven to 325°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper round; butter parchment. Place chocolate in metal bowl set over saucepan of simmering water. Stir until melted and smooth.
- Whisk all purpose flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl to blend (mixture will be crumbly). Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate. Mix in dry ingredients in 2 additions alternately with buttermilk in 1 addition. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 23 minutes. Cool cakes in pans 10 minutes. Turn cakes out onto rack; peel off parchment. Cool cakes completely. (Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.)
- For cream filling:
- Place 2 tablespoons cold water in small bowl. Sprinkle unflavored gelatin over; let stand 10 minutes to soften.
- Bring 1/2 cup cream to boil in heavy small saucepan. Add hot cream mixture to softened gelatin; stir until dissolved. Place in refrigerator just until cold, whisking frequently, about 5 minutes.
- Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Using electric mixer, beat until peaks form. Add gelatin mixture and beat until peaks form.
- Place 1 cake on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake. Spread remaining filling over. Top with third cake. Chill on cardboard round 3 hours.
- For ganache:
- Bring cream and corn syrup to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool.
- Place cake on rack set in large rimmed baking sheet. Spread half of ganache over top and sides of cake. Chill cake 1 hour. Rewarm remaining ganache in small saucepan over low heat just until lukewarm, whisking often. Pour ganache over cold cake, spreading as needed to cover top and sides. Chill until ganache is set, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
- Cut out paper heart shapes of differing sizes and arrange atop cake. Sift powdered sugar over. Carefully lift hearts from cake. Serve immediately.
CHOCOLATE SWISS MERINGUE BUTTERCREAM
There's buttercream, and then there's Chocolate Swiss Meringue Buttercream. Satiny smooth, rich and deeply chocolaty, this frosting will take your cake and cupcakes to a whole new level. For these spectacular results though, some time and effort is required-but no guesswork! The Betty Crocker Kitchens have laid out precise instructions and tips, so you'll know exactly what to expect-even in the case of the unexpected, check out our Expert Tips for more. Before you dig in, here's what to keep in mind. This frosting is called Swiss meringue buttercream, because you make Swiss meringue first, which means cooking egg whites and sugar over a pan of simmering water in a double boiler (to avoid burning) until mixture reaches 160°F (for food safety reasons), and then whipping egg white-sugar mixture into stiff, glossy peaks. With your Swiss meringue made, the next step is to begin adding softened butter, one piece at a time. Adding the butter slowly is key, because you are blending two mixtures that wouldn't normally mix. To pull it off successfully, have patience. Your frosting will simply look like soupy meringue until nearly the last piece of butter is blended, so keep the faith, follow the directions and keep beating. Once you've incorporated the butter with the meringue, it's easy to stir in the cooled, melted chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
- Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- In small microwavable bowl, microwave chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments, until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into frosting until smooth.
- Fill and frost 1 (8-inch) three-layer cake.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 15 g, ServingSize 5 Tablespoons, Sodium 210 mg, Sugar 28 g, TransFat 1 g
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