I recently made some chocolate buttercream using Hershey's special dark cocoa--very chocolate-y!! Also, very dark--I was going for a brown color and it was almost black.
I just used the regular Wilton recipe and added the cocoa. But the dark cocoa was really good.
Hope that helps.
Chocolate Syrup Frosting. For a 10 inch round that you are filling, you have to double the recipe though.
It is AWESOME!!!!!!
I used to make the Hershey's Perfectly chocolate frosting - the one that goes with their Perfectly chocolate cake and that is delicious too!!!
I like them both, but I think the Syrup one is better. Rich and fudgy!!!
I just made this for a birthday cake for my grandpa this past Thursday and it is delicious!
Shiny Chocolate Icing
2 cups semi-sweet chocolate chips
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick
Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth. Cut Butter Flavored Crisco into 3 pieces and add to frosting, whisking until smooth. Transfer icing to a bowl and chill until spreadable, about 30 minutes.
Spread icing between cake layers and over top and sides.
darkchocolate
I just made the chocolate buttercream from Toba Garrett's book and it was really delicious although a little labor intensive. You had to make ganache first. You added 2 cups ganache along with 1 c cocoa AND 5 oz of godiva chocolate liquor. There were a bunch more ingredients, too..It was very tasty and made a ton of frosting.
I'll have to try the chocolate syrup frosting, that sounds really good..
Cindy
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