Dark Chocolate Frosting Recipe? Help!
Baking By jaitee69 Updated 5 Jan 2006 , 3:52am by mamafrogcakes
Hi Everyone! My brothers b'day is in 1 1/2 weeks, and he has stated that he doesn't like buttercream frosting!! 
LOL I can't imagine anyone not liking it! Anyhow, he has requested a chocolate cake with dark chocolate frosting - not chocolate buttercream. I was going to make a character cake for him, and I know that store frosting won't hold for stars & such. Does anyone know of a dark chocolate frosting recipe that I can use to decorate a character cake with the same or at least similar results as I would get with buttercream? Any help would be appreciated!! Thanks again -
Dee
This is my favorite and a wonderful recipe. I'm sure you could use dark chocolate chips instead of semi-sweet. Oh, I'll have to try it that way for dh-he's a dark chocolate nut! It says buttercream in the title but it is not it's more of a whipped ganache. Enjoy!
http://www.baking911.com/recipes/cakes/frosting_chocolate_buttercream.htm
You do have to let it set up a bit after making it and then you can pipe a border etc with it. It does seem to take longer to make than the recipe leads you to believe but it is well worth the time!!! 
Howdy all,
My favorite chocolate frosting recipe is from a bakery (no longer in operation) in Nor Cal that was well known for their choc frosting.
It is SOOOOO Simple.
3 pasterized eggs (room temp)
3 cubes of soft butter
18 ozs. of semi sweet dark choc chips. ( 1 and a 1/2 bags)
1 tsp. vanilla (optional)
Melt the choc chips in a microwave bowl for one minute. Stir, and keep adding 10 seconds to microwave after that, checking to see if all chips have melted...I try not to let it get too hot. Might even take it out when there are a few solid chips left...they will melt as you stir. Set aside and let cool a bit.
Put eggs and butter in Kitchen Aid type mixer bowl, set on med speed, using paddle attachment, and mix until eggs and butter are smooth...takes about 10 or maybe even more...it just won't looked "curdled" anymore. When it is at the "smooth" stage, add the cooled chocolate (not too cool, or it will lump)
beat on low so as to incorporate. It doesn't take too long at that point. I try to have my cake (cold cake works perfectly) ready so that I can frost it at this point...it goes on like butter...so easy. It is a wonderful frosting for just about everything. I have even made candy out of it an rolled it in nuts or powdered chocolate. Of course it has to harden up to make the candy. I love it because it isn't icky sweet.
Some have added 1 tsp.vanilla to it at the stage when you add the chocolate...I never have. It makes enough to frost a 2 layered 8 inch cake. If it is too thin you can pop it in the fridge for a few minutes, stir and apply. It pipes well too.
ENJOY >^.,.^<
What does he not want that he's associating with a buttercream???
There are some pretty good recipes out there for choc buttercreams.
I just made a cake for my mom's birthday (Sushi Cake in my photos) and I used Toba Garrett's choc bc recipe w/dark choc dutch processed cocoa (left out the ganache that she calls for). And it tasted so good! Not your typical BC.
JennT I'm PMing it to you since it's from her book
Quote by @%username% on %date%
%body%