Saturday, September 10, 2016

Dark Chocolate Frosting

Twenty seconds.

Twenty seconds is about how long it takes to sing Happy Birthday.

From the singer's perspective, the most you have to worry about is hitting those final high notes without your voice cracking or hitting a key you didn't even know existed. The singee on the other hand, well they need to ensure the most awkward twenty seconds of their year.

Honestly, what are we to do when a group of people are signing to us? We can't join in and sing to ourselves that's just plain weird. Record it on video? Hmmm, no I barely have enough room of storage on my phone for my selfies let alone a video I'll delete tomorrow. I guess that leaves sitting in silence and trying not to make direct eye contact with anyone. Hopefully, you're lucky enough to have a deliciously looking chocolate cake like below to stare at. I made this dark chocolate frosted cake for my husband's 41st birthday. The cake itself was a light white cake that paired nicely with the richness of the frosting. Topped with dark chocolate shavings this didn't last very long in our house of chocoholics.



-2 sticks butter, softened
-3 cups powdered sugar
-1 bar Ghirardelli 100% unsweetened cocoa (4oz bar)
-5 tablespoons light cream
-2 tablespoons Hershey's Special Dark Cocoa powder
-1 tsp vanilla

1. Over a double boiler, melt the chocolate bar with the light cream, adding more light cream by the tablespoon if the mixture is too stiff. Reserve one square from the bar to grate over the cake.

2. Whip the butter until fluffy, slowly beat in the powdered sugar, vanilla, then the dark chocolate ganache, lastly the cocoa powder. Beat until fluffy and spreadable.

3. Smooth over cake and grate dark chocolate over top.

A Seasoned Greeting Original

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