I have good chocolate cake recipes, especially now that my son is not allergic to eggs anymore, it is so much easier. Two of my ther sons' birthdays are in june, and I was wanting to make my oldest a 10 layer chocolate cake. I saw one on tv, and it was so amazing- very tall, just what my soon to be 10 year old would be blown away by. I will be cutting the cake into 5 layers, and -hopefully- putting 5 chocolate icing recipes in between. I was thinking even like a really good cream cheese layer with mini chocolate chips would be so good. Maybe even a mocha layer. But icing is my very weak point. Please help me out! Thanks, Batrice
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mommy to gabriel 11-25-00
who is allergic to peanuts, tree nuts, & shellfish.
and michael 6-16-03
step mom to:
isaiah 06-18-96
rebekah 09-13-97
Are you only avoiding PN/TN now?
Yes, just PN & TN now [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
I prefer to make homemade icing. We do not use store bought icing.
Thanks!
We always used to use the recipes on the inside boxes of baker's chocolate, they have german and white chocolate as well. My sister made the one on the inside of the baking chocolate (the soy free one) and it was awesome.
I make a simple chocolate mousse
melt one cup of chocolate chips with one cup of heavy cream cool to room temp.
Beat remainder of quart of heavy cream until stiff, fold in chocolate mixture, refrigerate. I have used this in those cakes you bake like a shell. You can also frost with it, if you have a protective cake dome to refrigerate it in.
Hello Batrice,
Here are two wonderful chocolate frosting recipes that I use all the time. Hope these will help.
Chocolate Butter Frosting
• 1/2 cup soft butter
• 1 pound sifted confectioners' sugar (about 4 1/4 cups sifted, 3 3/4 cups unsifted)
• dash salt
• 1 teaspoon vanilla extract
• 3 squares melted unsweetened chocolate
• 3 tablespoons heavy cream or half-and-half (more or less)
Cream soft butter; gradually add sifted confectioners' sugar. Add dash of salt, vanilla extract, melted chocolate, and about 3 tablespoons of cream.
Chocolate Frosting:
2 sticks unsalted butter
1 1/3 cup cocoa powder
6 cups powder sugar
2/3 cup Milk, more if needed
2 tsp pure vanilla extract
In a saucepan, melt butter. Add cocoa and beat with a hand-held electric mixer to combine.
Alternately add powder sugar and milk, beating on medium speen until frosting reaches a spreading consistency. Add vanilla and beat to combine. Add additional milt or sugar as needed to achieve desired consistency.
Happy baking!!!
Melissa
I like the one on the Hershey Cocoa box
it is perfect & extremely chocolatey
it is a good one for layers (not as runny as most)
These all sound yummy. Thanks.
I was hoping someone might have a recipe for a really dark, fudgy chocolate frosting. Maybe gooey. whenever I make chocolate frosting, it ends up tasting like cocoa, not like the deep chocolate flavor I am hoping for.
Hi Batice,
Here is a couple of chocolate frosting recipe that might be more what you are looking for.
Frosting:
8 ounces bittersweet or semisweet chocolate, chopped
1/4 cup (20 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)-Sifted
3/4 cup (180 ml) milk
1/2 cup (113 grams) unsalted butter, cut into pieces
3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps
1 1/2 teaspoon pure vanilla extract
4 ounces (115 grams) cream
Frosting: In a stainless steel bowl over a saucepan of simmering water, place the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Place the frosting in the refrigerator until it is a spreadable consistency, stirring occasionally.
You could also try chocolate glaze' that is wonderful too.
Chocolate Glaze:
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm Milk or water
For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water or milk until the mixture reaches the desired consistency.
Hope these will help,
Melissa
Great Chocolate Frosting
1 stick unsalted margarine
Are you only avoiding PN/TN now?
Yes, just PN & TN now [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
I prefer to make homemade icing. We do not use store bought icing.
Thanks!
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