The Best Triple Chocolate Frosting Evah!
- 3-1/2 ounces, weight Trader Joe's 70% Dark Chocolate Wedges
- 3 sticks Unsalted Butter, Room Temperature
- 1/4 ounces, weight Unsweetened Cocoa Powder
- 2-1/3 ounces, weight Ghiradelli Sweet Ground Chocolate
- 3 cups Confectioners Sugar
- 3 teaspoons Instant Coffee Crystals In 1/4 Cup Boiling Water (or 1/4 Cup Fresh Brewed Coffee)
- 1 teaspoon Vanilla
- This frosting was created to cover my sister's 30th birthday cake. Triple chocolate seemed rather appropriate.
- Melt the chocolate wedges. Mix all the ingredients together. It doesn't even take 5 minutes. Lick the beaters when you are done. You know you want to. I won't judge.
- I originally needed 6 oz. dark baking chocolate, based off the recipe I was using. I ran out of my cocoa powder, hence this adaption. It also called for 4 cups or so of sugar. I didn't bother measuring mine. I never do. I just add till it feels right, and most importantly, tastes right. I also didn't add whole milk or any milk at all. Didn't need it. So I felt that enough changes were made to not even bother listing the original recipe.
- This makes a very fluffy frosting. I was honestly worried about not having enough because the cake had 3 layers, and then I still needed to coat the outside. I had PLENTY. There was still some in the bowl many hours, and many fingerfuls (from all of us) later.
- Note: I don't know how many servings this makes. It makes a lot.
chocolate, butter, ubc, confectioners sugar, coffee crystals, vanilla
Taken from tastykitchen.com/recipes/desserts/the-best-triple-chocolate-frosting-evah/ (may not work)