I’m sure there’s a few recipes that call for chocolate butter in your cake batter.
And I’m all for chocolate in cakes, but I’m going to let you in on a secret: there are a few things you can do to prevent this from happening.1.
Pour the chocolate into the bowl of a food processor, adding as much chocolate as you want to make sure the chocolate has all the ingredients.2.
Once the processor is running, add the remaining ingredients, including the sugar and flour, and pulse until you have a smooth, thick paste.3.
If you’ve got the time, you can add a touch of vanilla extract to the mix to give it a subtle flavour.4.
Once it’s all mixed together, sprinkle a little flour over top.
This will ensure that the cake doesn’t stick to the bottom of the pan.
If the icing isn’t thick enough, just a little more flour will help it stick to your frostings.5.
Enjoy your frosted chocolate cake, but be sure to use a spoon to get a good hold of it so you don’t accidentally pour the butter onto the frosting.