DARK CHOCOLATE FROSTING FOR CAKE RECIPES

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SOUR CREAM CHOCOLATE CAKE WITH GLOSSY CHOCOLATE FROSTIN…



Sour Cream Chocolate Cake with Glossy Chocolate Frostin… image

This drool-worthy sour cream chocolate cake is extra dark and ultra moist, with a gorgeous glossy frosting. No mixer required! Use 2-3 tablespoons black cocoa in both the cake and frosting for the deepest color and flavor.

Provided by Love and Olive Oil

Total Time 2 hours

Cook Time 35 minutes

Yield 1 8-inch cake (about 12 servings)

Number Of Ingredients 19

7/8 cup (110g) all-purpose flour
7/8 cups (175g) granulated sugar
1/2 cup (45g) Dutch-process cocoa powder, sifted*
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup (80g) full fat sour cream
1/4 cup (56g) vegetable oil
1 large egg, at room temperature
2 teaspoons vanilla extract
100mL (a little under 1/2 cup) hot brewed coffee or hot water
1/3 cup (80g) heavy cream
1/4 cup (56g) unsalted butter, cut into chunks
2 oz (56g) good quality dark chocolate (60-70%), finely chopped
1/3 cup (100g) granulated sugar
1/3 cup (30g) Dutch-process cocoa powder, sifted*
1/3 cup (80g) full fat sour cream, at room temperature
1 teaspoon vanilla extract
pinch fine sea salt

Steps:

  • For Chocolate Cake:Preheat oven to 325 degrees F. Lightly butter or grease the bottom and sides of an 8-inch round baking pan; line the bottom with a round of parchment paper.In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.In another bowl or 2-cup glass measuring cup, whisk together sour cream, oil, eggs, and vanilla until evenly incorporated. Make a well in the center of the dry ingredients and pour in sour cream mixture. Stir until nearly combined and just a few streaks of dry ingredients remain.Pour in hot coffee or water and stir until smooth (it will start off very sloppy, but will incorporate eventually. Use a whisk if you’re having trouble.)Pour batter into prepared pan, spreading the batter into an even layer.Bake for 35 to 40 minutes or until center is springy and a toothpick inserted near the center comes out with just a few moist crumbs attached (no gooey batter). Remove from oven and let cool on a wire rack until pan is cool enough to touch, then invert on a wire rack to cool completely.For Frosting & Assembly:Combine cream and butter in a small saucepan. Stir gently over medium heat until butter is melted.Remove from heat and stir in chopped chocolate. Gently stir until completely melted (if the residual heat isn’t quite enough to melt the chocolate, return to a low burner for 30 seconds, then remove from heat and continue stirring).Add sugar, cocoa powder, and salt and whisk until incorporated; it will look like a slightly grainy brownie batter at this point.Add sour cream and vanilla and whisk until smooth and shiny. Set aside and let cool until slightly thickened and spreadable, about 15 to 30 minutes depending on the temperature of your kitchen, stirring occasionally to ensure even cooling.Generously spread frosting onto cooled cake, swirling with the back of a spoon or an offset spatula.Slice, serve, and enjoy! Cake will hold at cool room temperature for a few hours, otherwise refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

CREAMY CHOCOLATE FROSTING RECIPE | ALLRECIPES



Creamy Chocolate Frosting Recipe | Allrecipes image

I've been using this chocolate frosting recipe forever, and several friends now use it as their "favorite frosting!" It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8- or 9-inch layer cake.

Provided by Allrecipes Member

Categories     Chocolate Frosting

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 frosting for 1 cake

Number Of Ingredients 5

2 ¾ cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
  • In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Nutrition Facts : Calories 179.3 calories, CarbohydrateContent 30.8 g, CholesterolContent 17.3 mg, FatContent 6.7 g, FiberContent 0.9 g, ProteinContent 1.1 g, SaturatedFatContent 4.2 g, SodiumContent 49.2 mg, SugarContent 28.9 g

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CHOCOLATE CAKE WITH COCOA FROSTING RECIPE: HOW TO MAKE IT
A special friend gave me this recipe more than 20 years ago. The cake has a wonderful chocolate frosting with cocoa powder. —Annette Foster, Taylors, South Carolina
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 1020 calories per serving
  • In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.
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SOUR CREAM CHOCOLATE CAKE WITH GLOSSY CHOCOLATE FROSTIN…
This drool-worthy sour cream chocolate cake is extra dark and ultra moist, with a gorgeous glossy frosting. No mixer required! Use 2-3 tablespoons black cocoa in both the cake and frosting for the deepest color and flavor.
From loveandoliveoil.com
Total Time 2 hours
  • For Chocolate Cake:Preheat oven to 325 degrees F. Lightly butter or grease the bottom and sides of an 8-inch round baking pan; line the bottom with a round of parchment paper.In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.In another bowl or 2-cup glass measuring cup, whisk together sour cream, oil, eggs, and vanilla until evenly incorporated. Make a well in the center of the dry ingredients and pour in sour cream mixture. Stir until nearly combined and just a few streaks of dry ingredients remain.Pour in hot coffee or water and stir until smooth (it will start off very sloppy, but will incorporate eventually. Use a whisk if you’re having trouble.)Pour batter into prepared pan, spreading the batter into an even layer.Bake for 35 to 40 minutes or until center is springy and a toothpick inserted near the center comes out with just a few moist crumbs attached (no gooey batter). Remove from oven and let cool on a wire rack until pan is cool enough to touch, then invert on a wire rack to cool completely.For Frosting & Assembly:Combine cream and butter in a small saucepan. Stir gently over medium heat until butter is melted.Remove from heat and stir in chopped chocolate. Gently stir until completely melted (if the residual heat isn’t quite enough to melt the chocolate, return to a low burner for 30 seconds, then remove from heat and continue stirring).Add sugar, cocoa powder, and salt and whisk until incorporated; it will look like a slightly grainy brownie batter at this point.Add sour cream and vanilla and whisk until smooth and shiny. Set aside and let cool until slightly thickened and spreadable, about 15 to 30 minutes depending on the temperature of your kitchen, stirring occasionally to ensure even cooling.Generously spread frosting onto cooled cake, swirling with the back of a spoon or an offset spatula.Slice, serve, and enjoy! Cake will hold at cool room temperature for a few hours, otherwise refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
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A special friend gave me this recipe more than 20 years ago. The cake has a wonderful chocolate frosting with cocoa powder. —Annette Foster, Taylors, South Carolina
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 1020 calories per serving
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