When I shared my Aunt Bonnie’s cherry chocolate cake recipe I promised to post my perfect chocolate frosting recipe as soon as I developed it. Yesterday I made The Bomb Cherry Chocolate Cake (January 2014 archives) to celebrate a special Young Life leader’s birthday, and I think I nailed the frosting. This is my creation:
2 large (3.5 oz) Ghirardelli Intense Dark chocolate bars
1 cup (2 sticks) butter, softened
1 tsp quality vanilla
1 1/4 cup confectioners sugar
1 1/2 tsp instant espresso powder dissolved in 1 tsp very hot tap water
1-2 Tbs heavy whipping cream
Break chocolate bars into pieces; Melt in a bowl over simmering water; Stir until just melted; Remove from heat to cool to room temperature.
Beat softened butter until fluffy, about 3 minutes.
Gradually mix into butter mixture: vanilla + confectioners sugar + espresso + melted chocolate.
Stir in: 1 Tbs heavy whipping cream (add another 1 Tbs if needed to loosen the frosting).
Frost completely cooled The Bomb Cherry Chocolate Cake or any dessert which would be better with dark chocolate frosting. What wouldn’t be better with chocolate frosting?