A good chocolate cake might just be one of my most favorite things, and a few months back, when we were watching the Dick Van Dyke Show, in one episode, sitting there on Laura's countertop, was the most scrumptious looking chocolate cake ever (which obviously sparked a craving for chocolate cake). Of course we all know more things were homemade from scratch back in those days,so I set out on a quest to find the best truly homemade chocolate frosting recipe (because let's face it, canned frosting just isn't as good as we thought it was when we were kids). I searched high and low, and after finally asking in one of my mom groups on facebook, several people suggested this recipe (which I've tweaked slightly to make even better), well, long story short, we tried it, and folks, I'll never go back to eating regular chocolate cake again, it just doesn't compare. This frosting is so rich, decadent and delicious you could eat it by the spoonful *ahem, I mean, not saying I did that or anything, but I won't deny it either*
Anyway, if you ever find yourself on desert duty and have a little extra time on your hands, this frosting is the way to go, especially paired with my recipe for dark chocolate fudge cake (here), it'll knock your socks off. Amazing stuff. Truly amazing. It even freezes well if you want to eat the entire cake piece by piece by yourself *ahem, again, I won't confirm or deny I did this* (picture laugh till you cry emoji face here lol).
1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
Add cocoa to a large bowl or kitchenaid mixer. Whisk to remove any lumps and mix in butter and cocoa powder until well-combined. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. Add vanilla extract combine well. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency. Ice your cake and enjoy!
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