Chocolate Frosting

18 Jul

Recipe from: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html

  • 6 ounces good semisweet chocolate
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 tablespoon instant coffee powder (I used Starbucks Via)


Melt chocolate and then let return to room temperature.

Beat the butter until light yellow and fluffy. Add the egg yolk and vanilla and continue beating.

Gradually add the confectioners’ sugar and beat until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water.

Add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip!

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