|A very nice chocolate-coffee frosting that complements java cake, chocolate cake, or white or yellow cake. |
Rating: 9 out of 10
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1 Tbsp. coffee liqueur, such as Kahlua
1 Tbsp. instant coffee or espresso
4 oz. (1 stick) unsalted butter, softened
3 cups confectioner’s sugar
1/4 cup unsweetened natural or Dutch cocoa
Big pinch of salt
1/2 tsp. vanilla powder or pure vanilla extract
1-2 Tbsp. heavy cream
4 oz. (4 squares) unsweetened chocolate, chopped, melted and cooled slightly*
In a small cup, combine coffee liqueur and coffee. In a medium bowl, using medium speed of mixer, beat softened butter with 1 cup sugar till smooth. Gradually add remaining sugar and beat again till smooth. Sift cocoa over mixture and gradually beat till well mixed and not lumpy. Beat in coffee liqueur mixture. Add salt, vanilla and heavy cream, beating till well combined and smooth. Add melted chocolate and beat again till smooth and fluffy. (If additional liquid is needed, add up to 1 Tbsp. more cream.)
Note: The mixing may take up to 10 minutes to get the frosting smooth. Don’t give up.
*To melt chocolate, place it in a small microwaveable bowl and heat on high, stirring at 30 second intervals, till chocolate is almost melted. Leave in microwave to finish melting while you start the frosting. Alternatively, you can melt the chocolate in a bowl with a lip placed over hot – not boiling – water, being sure the bottom of the bowl does not touch the water and that the lip of the bowl is tucked over the sides of the pot of water so that no steam escapes.