Words to live by: You can never have too many chocolate frosting recipes.
My gluten-free mom was visiting this weekend, so my daughter made a boxed gluten-free cake for her. We wanted to make it special by frosting it with a rich chocolate frosting. My daughter likes to try new recipes, especially those that include chocolate, so she tried this one.
Because we were only frosting the one 9-inch single layer cake, she cut the ingredients in half (and adjusted those that weren’t neatly divisible by two). Even so, this recipe made lots of frosting! There was enough to have easily frosted a 9×13 cake or two 9-inch rounds. I can’t imagine how much frosting we would have had if we made the full recipe! The recipe below is our version of the original — it lists the quantities we used this weekend, not the amounts in the original recipe.
*Note: The original recipe was given to us by the mom of one of my children’s friends over two years ago. I do not know what cookbook the recipe was taken from.
*Another note: This frosting is so very rich … it’s like a spreadable chocolate truffle!
2 1/4 sticks butter
12 ounce bag of semi-sweet chocolate chips
1/4 cup cocoa
1/4 cup boiling water
1/3 cup confectioner’s sugar
1/8 teaspoon salt
Take butter out of fridge and allow it to sit at room temperature for 15 minutes before using in this recipe. *Note: You do not want it to be warm — the frosting will not be the right consistency.
Melt chocolate chips. Allow to cool.
Add cocoa to boiling water; stir.
In mixer, beat butter, sugar and salt on high, until fluffy.
Add the melted chocolate chips. Mix well.
Beat in the cocoa mixture.
Continue mixing; scrape sides often. Beat until fluffy.