14 October 2008

Cake Redux

One is never enough: I had to make another chocolate cake to celebrate, this time, a moist devil's food slathered in thick, grainy chocolate frosting.


A slice of this, straight out of the fridge with a hot cup of Darjeeling beside it makes getting older seem like a good idea- for a few minutes, at least.

Chocolate Satin Frosting
Makes: 3 cups.

1 cup heavy cream
6 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Pinch of salt

1. In a small saucepan, bring cream to a boil. Turn off heat, add chocolate and let sit for 10 minutes.
2. Stir chocolate mixture and pour into a food processor. Add sugar, butter, vanilla and salt and blend for at least one minute, until throughly mixed.
3. Let frosting sit for a few minutes to thicken, refrigerating if necessary, before spreading on cake. This can be made ahead and refrigerated for a week before using.

This frosting would also grace a classic yellow cake quite nicely. Or even a yellow cake made with some matcha. Hmm.

2 comments:

amy said...

oh yummy! i will try this for a cake i'm making this weekend...

Bonbon Oiseau said...

Looks delicious as always! I like that there is no flour in the frosting too.