I decided on this recipe (doubled) from Tish Boyle’s book, ‘The Cake Book’, for a 3-layer yellow cake and it was definitely the correct decision…all of the kids went wild. Though it’s not all that different from a chocolate buttercream frosting that I have posted, ‘fudgy’ is the descriptive here…absolutely fudgy – enjoy!
Fudgy Chocolate Frosting – makes about 3 cups
3 oz/85 g good unsweetened chocolate, chopped
3 oz/85 g good bittersweet chocolate, chopped (I used 70% dark)
1 c. butter, softened
2 c. (+) icing sugar (when I doubled the recipe I used half of a 1 kg bag)
1 T. vanilla
Put both chocolates in a glass bowl and heat in the microwave in 30 second increments, stirring in between, until the chocolate is just melted, but not hot.
Using your electric mixer, beat the butter at medium speed for about 30 seconds until it’s creamy, then gradually add in the icing sugar and beat at high speed for a couple of minutes until the mix is light and creamy. Beat in the vanilla, then while the mixer is on low speed, add in the barely warm chocolate and mix until all is blended, scraping down the sides as necessary. Increase the speed to high for 1 final minute until the frosting is slightly aerated. You can make this frosting up to 3 hours ahead (covered and kept at room temperature), or up to 5 days ahead (covered and in the fridge), as long as you allow it to come to room temperature before icing your baked creation.