CHOCOLATE BUTTERCREAM ICING
Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield 10-12 cupcakes, or 1 x 20cm cake
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)
This American chocolate buttercream frosting is decadent, indulgent, and chocolatey. It has just the right amount of sweetness and is perfect for spreading or piping on cakes or Chocolate Cupcakes.
Provided by Natasha Kravchuk
Categories Easy
Time 6m
Number Of Ingredients 6
Steps:
- With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
- Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
- Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.
Nutrition Facts : Calories 275 kcal, Carbohydrate 32 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 46 mg, Sodium 53 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
EASIEST BEST TORTE AU CHOCOLATE W CHOCOLATE BUTTERCREAM FROSTING
This cake is just a little bit more work, but worth every bit of it. The little more work I refer to, is separating the eggs, which, when I think about it, is hardly worth mentioning. Again the trusty processor, makes preparation time just minutes. There is no baking powder in this recipe. The stiffly beaten egg whites will raise the cake.
Provided by Olha7397
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, place the egg yolks, 1 cup sugar, vanilla, walnuts, wafer crumbs, melted butter and melted semisweet chocolate chips and blend until nuts are finely chopped.
- In the large bowl of an electric mixer, beat whites until foamy. Continue beating, gradually adding the ¼ cup sugar, until whites are stiff and glossy.
- Fold whites (SEE NOTE) into chocolate mixture, until blended. Pour batter into a 10 inch buttered springform pan, and bake in a 350°F oven for 40 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan. When cool, frost top with Chocolate Buttercream Frosting, allowing some of the frosting to dribble down the sides. Cut into wedges to serve. Serves 10.
- FOR THE CHOCOLATE BUTTERCREAM FROSTING: Stir softened butter into melted chocolate chips until blended. Stir in the vanilla. Will frost 1 10 inch single layer.
- NOTE: To facilitate folding whites into chocolate, follow this procedure. First place ¼ the whites into the chocolate mixture to lighten it a bit. Then on the lowest speed of an electric mixer, gradually beat the chocolate into the whites. It's a bit unorthodox, but it works.
- Easiest & Best! Coffee Cakes and Quick Breads.
Nutrition Facts : Calories 550.4, Fat 38.8, SaturatedFat 16.9, Cholesterol 153.9, Sodium 167.1, Carbohydrate 49.7, Fiber 2.9, Sugar 41, Protein 7.9
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