Richmond Chocolate Frosting

author: ro

created: 2010-02-05 16:22:18

servings: Frosts one bundt cake


This a fast, dark chocolaty, delicious boiled frosting. Great for those who don't like buttercream. Good for a layer cake filling as well as a frosting. Double this recipe for a two layer cake


2 TB cocoa 3/4 c sugar 3TB cornstarch 3 OZ best quality 70% chocolate -finely chopped Pinch of salt 1 cup boiling H20 1- 1/2 TB butter 1 TSP vanilla Mix cocoa, chopped chocolate, sugar, cornstarch & salt in a medium sized heavy bottomed saucepan. Pour boiling H20 over ingredients in pan. Whisk until blended. Whisk continuously over Med. high-ish heat until it thickens and starts to bubble. It will look like chocolate pudding. Turn the heat down a bit and whisk for one more minute. Remove from heat, add butter and vanilla. Whisk until blended. Cover with plastic wrap touching the frosting so a skin doesn't form, refrigerate for at least a half hour. Try not to eat it all before you frost the cake.