Dark Chocolate Frosting


Dark Chocolate Frosting

MAKES ENOUGH FOR A 2-LAYER CAKE

This smooth and creamy dark chocolate frosting is ultra-rich, and pairs perfectly with our chocolate cake recipe. We like 72% dark chocolate, but any dark chocolate from 60-75% cacao should work, so use what you prefer.

Ingredients

  • 16 tablespoons (227g) unsalted butter, cut into pieces
  • 10 oz (285g) dark chocolate, 60-75% cacao
  • 1 cup (240g) heavy cream
  • ¼ cup (29g) dutch-process cocoa powder
  • 1 cup + 2 tablespoons (135g) powdered sugar
  • ¼ teaspoon table salt
  • 1 teaspoon vanilla extract

 

Directions

Step 1

Sift together the cocoa powder, powdered sugar, and salt in a small bowl.

Step 2

In a medium saucepan, add the butter, heavy cream, and dark chocolate. Add the sifted cocoa powder mixture, then heat over medium heat until smooth and melted, whisking constantly. If the mixture starts to look split, remove from heat and whisk vigorously until re-emulsified and glossy.

Step 3

Remove from heat and mix in the vanilla extract. Strain into a bowl or shallow baking dish, and cover with plastic wrap (place the plastic wrap so that it is touching the surface of the frosting).

Step 4

Cool at room temperature for 30 minutes, then chill in the refrigerator for about 1 hour, or until thick enough to use.

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All of our recipes are designed to work perfectly with our 1:1 gluten-free flour blends. Our blends are crafted with gluten-free wheat starch, allowing them to act much more like regular wheat flour in recipes than traditional rice-based gluten-free flours. Because of this, substituting other gluten-free flours will not produce the same results.