Fudgy Chocolate Frosting
- Active Time 10m
- Total Time 10m
Makes about 1 cup; enough to fill and frost the top of an 8-inch double-layer cake, the top of one 9 X 13-inch sheet cake, or 12 cupcakes (Serves 8)
A double whammy of cocoa and chocolate makes this frosting especially fudgy.
- 1 ounce bittersweet or semisweet chocolate
- 1 teaspoon instant espresso coffee powder
- 2 tablespoon boiling water
- 1 tablespoon unsalted butter, melted
- 1 tablespoon Dutch-process cocoa powder
- 1 1/2 cups confectioners' sugar
- 2 tablespoons 1 percent low-fat milk
- 1/2 teaspoon vanilla extract
Companion recipe: Sarah's White Cake
Melt the chocolate according to the instructions below under NOTES.
In a medium bowl, dissolve the coffee powder in the boiling water. Add the melted chocolate, melted butter, cocoa, and vanilla and stir to make a paste. Add the confectioners' sugar. Using an electric handheld mixer set at a low speed, beat until combined. One tablespoon at a time, beat in enough milk to make a creamy, spreadable frosting. Use immediately, or cover. The frosting can be prepared up to 1 day ahead. Let the chilled frosting stand at room temperature until spreadable.
Serving size = 2 tablespoons
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
107 calories; 3g total fat; 4mg cholesterol; 3mg sodium; 22g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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