Delicious chocolate frosting

Delicious chocolate frosting

  • just under 1 cup (110 g) cocoa powder
  • 1 cup (235 ml) boiling water
  • 2 teaspoons pure vanilla extract
  • 7 oz. (200 g) dark chocolate
  • 1 cup (240 g) regular sugar
  • 1/4 cup water
  • 2/3 cup (145 ml) heavy cream
  • 2 1/2 tablespoons (35 g) unsalted butter

Put the cocoa powder and vanilla extract into a bowl, then pour over the boiling water.

Stir well and set aside for 30 minutes.

Put the sugar and 1/4 cup (60 ml) water into a saucepan.

Stir until everything is well blended. Make sure you have the cream at hand.

Bring the sugar syrup to the boil on a medium/high heat, do not stir at this point.

After about 5 minutes the syrup should have a rich amber color, as shown on the photo below.

The temperature at this point is approximately 370 F (188 C).

Remove the pan from the heat, then add half of the cream.

Stir well.

Add the rest of the cream and return the pan to the heat, medium/low temperature.

Leave it on the heat until you can see that the mixture is smooth.

Now stir in the butter.

Put the dark chocolate into a mixing bowl with the warm caramel.

Whisk well.

Now add the cocoa mixture.

Beat until everything is well blended.

One of the best chocolate frostings in the universe…

Transfer to a bowl and set aside for one hour. After one hour, cover the bowl with plastic wrap and leave at room temperature for at least 5 hours.

Don’t be tempted to put it in the refrigerator!

When those 5 hours have passed you’re left with a chocolate frosting which is just out of this world…

Ready to use – enjoy!

Comments

68 Comments on Delicious chocolate frosting

  1. Zenobia
    2015/05/05 at 00:01 (1 year ago)

    Hello:) May I ask can I use this delicious chocolate frosting to replace chocolate cheese frosting in the rose cake with marshmallow fluff? Thanks:)

    Reply
    • Team Passion4Baking
      2015/05/05 at 21:25 (1 year ago)

      Hi Zenobia, yes that will work out very well!
      Happy baking :)

      -Team Passion4Baking

      Reply

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