Frosting, Icing, Filling

[pepperAnn]

I rarely post, but after reading the "ultimate chocolate cake" posts, I'm wondering about the ultimate chocolate frosting, filling or whatever the experts call it.

Something fudgy would be absolutely awesome.

I went to Macaroni Grill for Mother's Day. My kids ordered ice cream with chocolate sauce. Didn't sound so extraordinary, but I did taste it. The chocolate "sauce" was delightful!! It was more fudgy than saucy. Now I can't get that taste out of my head.

What do you guys have out there for topping this cake?

[middydd]

I don't know if you're only looking for chocolate but this recipe for Milk Chocolate Caramel Frosting from Epicurious is my favourite.

http://www.epicurious.com/run/recipe/view?...pe=and&x=16&y=7

Second favourite is this Coffee Chocolate Frosting. It's very fudgey.

http://www.epicurious.com/run/recipe/view?...9&submit=submit

I whip it after it cools.

[nightscotsman]

I have yet to find any chocolate frosting recipe better than a simple ganache. Though there are some small variables to play with even there - add butter or not, liqueur or flavoring, maybe some glucose for texture, that sort of thing. And of course which brand of chocolate makes a huge difference.

[TrishCT]

For a basic cake, I like splitting the chocolate cake, filling it with fresh whipped cream, and covering it with chocolate ganache.

Some variations:

-- Mint flavored chocolate ganache

-- Chopped toasted walnuts on the side of the cake

-- Fresh raspberries tucked in the whipped cream

-- Candied orange peel on top

-- Chocolate twigs with espresso powder/cocoa powder sprinkled on top

[mkfradin]

This is what we use. I'm a little embarrassed to post it here--it's the standard confectioners' sugar/butter combo--but it's so damn good that maybe someone else will enjoy it! I keep saying we could package it as a sex aid.

This is what's burned in my brain; sorry abt. the large quantities, but just play with the proportions till it's at the right consistency and taste for you.

Chocolate Fudge Frosting

3# butter, salted

9# 8 oz. confectioners' sugar

2# or a little more natural cocoa, like Hershey's (I use Blommer's)

32 oz. whole milk

4 oz. vanilla

Beat butter till really soft and creamy. Add sugar, milk, and cocoa in whatever order works for you (cover mixing bowl till sugar and cocoa are incorporated or they will go all over the kitchen in a cloud of dust), and then add vanilla. The frosting will seem really really stiff, but beat it for 5-15 min, and it will soften up really well. If you add too much milk at the beginning, the frosting will be too soft. We had some trouble with sliding cakes till we brought the milk down to one quart from 40 oz.

Enjoy!

Marjorie

[FWED]

I'm with Neil on this one. I think Ganache is the perfect toping. In fact after the blind tasting of chocolate cakes I brought out a bowl of milk chocolate ganach that I had made and we all slathered pieces of the chocolate cakes in it. It consisted of :

8 oz of heavy cream

8 oz of milk chocolate of your choice

4 oz of Nutulla

2 T of unsalted butter

2 T of Hazelnut liqueur

If you want a fluffier frosting you can wait until the ganache is set and then whip it.

Edited May 17, 2004 by FWED (log)