I Need A Choc Lover's Dream Frosting For A Choc Fudge Cake..
Decorating By kathik Updated 8 Jun 2007 , 8:17pm by kathik
This customer is looking to have a weekly standing order with me if he likes this cake. I don't generally go for just choc, choc cake. I like to add almond or orange, etc., but he is a purist and wants a decadent chocolate chocolate cake. Can you help me?
Thanks,
Kathi
I don' know if you are familiar with the book: Death by Chocolate Cakes by Marcel Desaulniers, that is for real chocolatelovers 
Maybe you could find it in the library, it has some great recipes in it.
Goodluck!!
Lara
Lara, I actually own that book and looked through it this morning, but he adds different things to all his "frostings/buttercreams" except some of his ganaches. I may end up doing that, but I don't want this cake to be sickly sweet and I'm afraid ganache might do that.
Any other suggestions?
Thanks,
Kathi
I have heard that this chocolate buttercream is awesome!
http://www.epicurious.com/recipes/recipe_views/views/109248
Good luck 
There is a really good choc frosting that is easy to make. I know the recipe says not to refridgerate it, but I put it in the fridge for a few minutes to thicken it up. It sets fast. I have not tried to do any decorations with it, so I don't know if you could, but it is yummy.
The sugar is granulated. I got it from Txkat
Best Fudge frosting EVER!!!!!!!!!!!!!
( Note: this MUST be made in the blender)
6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 ½ cups sugar
1. Melt the chocolate. Cool slightly.
2. Blend the evaporated milk and sugar in a blender on medium speed for just a few seconds.
3. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 ½ minutes. The mixer's sound will change when the frosting has thickened.
4. Spoon frosting into a bowl and let sit at room temp for an hour or two. Don't refrigerate it, even if you're not using it for a few days. But it's so smooth and luscious - how could you not use it for a few days???
Hi again, the last recipe sounds great to me. About the ganache, i am very fond of it because it is not so sweet but i use really dark chocolate for it (from 65% of cacao or higher). I also use only chocolate and whipping cream for my ganache, no added sugar. I only know things in grammes and litres but for ganache I use 250 grammes chocolate and the same amount in liters, 250 ml of whipping cream, heat the cream and add the (chopped) chocolate at the end, stir well. Let cool and whip, then it gets a bit more fluff in it.
Another recipe I use is that of Nigella Lawson, it´s great of taste but rather sweet (well, everything is very personal with his...)
She calles it Chocolate Fudge Icing maybe you can find the recipe with google or something in US measures, I only have the grammes etc 
Or maybe from the book from Chocolate Death by Cakes the Excessively expressive espresso ectasy cake, well at least the fillings of it and then with normal dark chocolate cake.....
I hope you will find something he will like (and have this weekly orders 
GL!!
Lara
Thanks!
I don't have a blender so I can't do the one by Txcat, although it sounds really good!
I think I will probably do a ganache. I actually was looking at the one in the Expresso Cake, so I may do that one without the expresso. It just seems a little boring to me, but I think he will probably like it.
Thanks everyone,
Kathi
Kathi - I once tried the Chocolate Caramel Ganache that somebody posted on this site, and I think it came from the Death by Chocolate cookbook. If not, I'm sure you can search for it. It was FANTASTIC. Like you, I use dark chocolate for my ganache (Ghirardelli bittersweet at 63%) so it's not as sweet as using semi-sweet chocolate. Anyway, the caramelized sugar was pretty subtle, but it changed it from a just plain chocolate dessert in a great way.
My favorite is Sarah Bernhardt chocolate glaze. It can be poured liked ganache or allowed to set up and applied with an icing spatula.
http://www.cakecentral.com/cake_recipe-2315-Sarah-Bernhardt-Chocolate-Glaze.html
I have a great recipe for choc. BC I used it on a grooms cake and at the wedding everyone said the grooms cake tasted better than the bride's cake. And now having said that i hate to say that i am at work right now (shhh don't tell anyone) but i can get the recipe at lunch and put it in for you. it is very easy to make and you can have it light brown or dark brown. i will post it in about 2 hours from now.
sorry i can't give it to you right now 
hi i'm at home for lunch here is the recipe that i used
make a recipe of buttercream but add 3 squares of unsweetened chocolate (melted) and put in another 2 tablespoons of milk
for a real dark choc put in 4 more squares of choc and another tablespoon of milk
the lighter choc taste better than the dark but the dark is still good
hope this helps 
Well next time I'm going to try that recipe gacandle! I tried Toba Garrett's recipe and it has been a frustrating pain! It says to chill the ganache until firm, but then it has left little chunks in my buttercream, so I tried warming it to melt them and it is taking forever to chill enough to rewhip it. I need to finish this cake and I confess, I am ready to pull my hair out!
Kathi
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