Chocolate American Bc

Baking By AnnieCahill Updated 22 Mar 2012 , 1:36pm by AnnieCahill

AnnieCahill Posted 19 Mar 2012 , 5:47pm
post #1 of 20

How much chocolate (either chunks or cocoa powder) do you guys add to your regular American BC recipe? The last time I made chocolate ABC it was much lighter than what I wanted (and of course I didn't have enough chocolate to make it darker). I have been asked to do an all chocolate cake with chocolate BC but I wanted it to be darker. It's for a little boy so I don't think ganache would be appropriate. Any ideas would be helpful!


19 replies
carmijok Posted 19 Mar 2012 , 6:08pm
post #2 of 20

It will always look extremely light when you first make it. Let it sit for a while and it will darken. Even if it still looks lighter than you want when you frost your cake, you'll see it will darken with time. I also use 3/4 cup cocoa powder on up depending upon taste.

You can see any of my chocolate cakes in my gallery to see how dark they get. But they sure didn't start out that way!

AnnieCahill Posted 19 Mar 2012 , 6:45pm
post #3 of 20

The last time I made it, I let it sit overnight before I used it. It never got darker. I used a whole Baker's semi-sweet chocolate bar and then dumped some cocoa powder in. Maybe I should just keep adding chocolate. Apparently this little boy is nuts over chocolate LOL. What about a milk chocolate ganache?

carmijok Posted 19 Mar 2012 , 8:13pm
post #4 of 20

Who wouldn't love a ganache? Even a little boy! But I have to ask...when you're talking about American buttercream, you mean the kind that has all butter and no shortening, right? Because I can see how a shortening base would not darken.

Here's my Valentine cake...and I just used regular Hershey's cocoa powder to make the BC. See how dark it is?

You know you might even try some dark brown gel to see if that darkens it more. Or maybe use your ganache in the BC!
I've also used unsweetened Bakers chocolate squares (melted) before. I can't help but think some sort of liquid would help matters along...Oooo! What if you added a splash of boiling water to your cocoa powder...just enough to make a paste...and then add it in? It might incorporate better. Hope you find a solution! I gave it my best shot! icon_lol.gif

AnnieCahill Posted 19 Mar 2012 , 8:29pm
post #5 of 20

Thanks so much carmijok. That cake is pretty and a great dark color! The recipe I use has a touch of shortening. It's two cups of butter to one cup (or is it a half? uh oh LOL) of shortening.

Great idea about the boiling water. You are awesome!


sweettreat101 Posted 21 Mar 2012 , 8:42am
post #6 of 20
AnnieCahill Posted 21 Mar 2012 , 10:53am
post #7 of 20


poohsmomma Posted 21 Mar 2012 , 12:55pm
post #8 of 20

I love the recipe on the back of the Hershey's cocoa can. It's yummy, it crusts so I can smooth with VIVA, and it's easy-peasy. I've attached a pic so you can see the color it comes out.

AnnieCahill Posted 22 Mar 2012 , 3:00am
post #9 of 20

Thanks for your reply!

Spooky_789 Posted 22 Mar 2012 , 3:54am
post #10 of 20

This is copied verbatim from the Wilton recipe forum. Jeanne G, a long time contributor, posted this chocolate buttercream recipe. It is a favorite.

This is my all-purpose chocolate frosting, and I use it when I am going to smooth the frosting, and to pipe stars, and when I am going to spatula swirl it. I use it as a base for black frosting, too.

I have no qualms about a cake with this frosting sitting out a few days, but I store leftover frosting in the refrigerator for maximum freshness. If I havent used it up within about two weeks I think up a project for it. Recently I used up some leftovers by filling a layer cake with it, and then frosting the cake white. (I have happy grandchildren.) This recipe works in a 4.5 quart KitchenAid stand mixer.

First, about the ingredients

Butter: I use unsalted because I really prefer its taste on bread and in many recipes. (I dont know whether I could tell the difference in this recipe because Ive never had salted on hand when Ive made it.) I keep butter refrigerated until Im ready to use it. In my microwave 15 seconds on full power is just right to soften a pat for my morning toast or a stick and half for this recipe.

Powdered sugar: To avoid sifting and measuring, all my frosting recipes use a 2 pound bag. I buy what is on sale, without regard to whether the sugar started life in canes or in beets.

Cocoa: I have made many successful batches of this recipe using Hersheys cocoa. One of my sons worked in Chicago a couple of years, where he fell in love with Chicago-style pizza, blues, and Bloomers chocolate supply store. Whenever he is back in Chicago he has pizza, visits a blues bar, and makes a chocolate run. Last time he brought me back 2-pound bags of each of the three kinds of cocoa they carry. Oh my! Each is wonderful and has its own flavor and color nuances. If you dont have someone to make chocolate runs for you and youd like to venture beyond Hersheys, try the web site: I measure cocoa first and then put it through a sieve into my mixing bowl, to eliminate any lumps.

Liquid: I make this with water, but you may use milk if you prefer. I start with ½ cup measured out, and add almost all of it. If necessary I add the remainder after mixing. Sometimes it takes more than the ½ cup total. I find that chocolate frosting takes more fiddling with the water content than white buttercream does.

Tip: It is hard to get the exact same shade of brown in different batches of frosting. If youll need more than one, make them all upfront and stir them together in some huge container (I use a stock pot) so the color is uniform.

Now, the simple recipe

3/4 cup Crisco
3/4 cup butter, softened (6 ounces, 1 & 1/2 American sticks)
1 1/4 cups cocoa
1 1/2 teaspoon vanilla
2 pounds powdered sugar
about 1/2 cup of water, give or take a little

(If you have a splash guard for your bowl, this is a good recipe to use it with.)

Mix the Crisco and butter at a slow speed until creamy.
Add the cocoa. Mix again until the cocoa is all incorporated.
Add the powdered sugar, vanilla, and most of the water. Beat at medium speed for a few minutes.
Test the spreadability and add water if necessary.

Spooky_789 Posted 22 Mar 2012 , 3:56am
post #11 of 20

Oops - computer issues. Duplicate post.

Spooky_789 Posted 22 Mar 2012 , 3:58am
post #12 of 20

Sorry, another duplicate post.

Spooky_789 Posted 22 Mar 2012 , 4:01am
post #13 of 20

I promise it wasn't the user! icon_biggrin.gificon_lol.gif

Spooky_789 Posted 22 Mar 2012 , 4:02am
post #14 of 20

Egads! Darn computers. lol

denetteb Posted 22 Mar 2012 , 4:05am
post #15 of 20

The last time I made a chocolate buttercream, I used my usual buttercream and substituted some cocoa powder for equal amount of powdered sugar. It needed a little extra liquid. I used chocolate syrup as part of the liquid for added chocolate flavor. It was yummy and the syrup gave it an extra color boost. You could also add some brown coloring to make it darker brown.

Spooky_789 Posted 22 Mar 2012 , 4:05am
post #16 of 20

Really? Wow.

Spooky_789 Posted 22 Mar 2012 , 4:07am
post #17 of 20

Does anyone know how to actually delete duplicate posts rather than just deleting the content? I'm sorry for all these duplicates! CC actually timed out, and when I went back, there were like 7 or 8 of my responses. Ugh.

AnnieCahill Posted 22 Mar 2012 , 10:53am
post #18 of 20

Thanks Spooky! And I remember Jeanne G! What ever happened to her and Squirrelly Cakes? I joined the Wilton forums a loooonnng time ago, but I hardly visit there anymore!

Spooky_789 Posted 22 Mar 2012 , 1:15pm
post #19 of 20

I'm not sure. I've been on the forum about a year and she was gone long before then. From what I understand, she took a break, but hasn't returned. Some members are friends with her on Facebook, so she is doing well. Not sure if she is still caking or not. But when you find her posts, they provide great advice and recipes.

AnnieCahill Posted 22 Mar 2012 , 1:36pm
post #20 of 20

Yep I agree. A long time ago she used to share all kind of recipes with me.

Thanks again!

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