Frosting made from chocolate, often baked in a cake pan, has become a trendy dessert in recent years.
The result is a frosting that is as creamy and creamy as butter.
But what exactly is butter?
How does butter melt and form frosting?
We take a look at how chocolate cake frostings work.
Frosting is made up of a mixture of ingredients, including cocoa butter, sugar, salt, water and milk.
These are all melted in a food processor, then cooled down in a milk bath.
The process can be repeated until the final frosting is smooth and creamy.
Cocoa butter, which is the main ingredient in the frosting, is a dense, creamy, meltable butter.
It melts easily in the food processor and the process takes just about 10 minutes.
When the mixture is cooled, it is still very creamy, but the consistency of the frostings is different.
The chocolate cake filling has to be at least 1/4 cup (125 milliliters) of cocoa butter to achieve a perfect consistency.
This is why we need to cook the chocolate first to get a true chocolate cake consistency.
We need to make sure that the chocolate has a good melting temperature.
This means the temperature at which the chocolate melts will vary depending on how hard you put it.
If you bake the cake at 200 degrees Fahrenheit (100 Celsius), the chocolate will melt at 212 degrees Fahrenheit.
At 350 degrees Fahrenheit, it will melt just 165 degrees Fahrenheit!
So the next time you have chocolate cake for dinner, remember to keep the temperature low and bake at 212 for about 10 to 15 minutes.
The chocolate will have absorbed the extra heat from the food processors and it will still be quite creamy and buttery.
The final result will be just about the same as the original chocolate cake.
Filling chocolate cake with chocolate frostingIngredients in a chocolate cake recipe:1/2 cup (60 millilitres) cocoa butter (1/4 teaspoon)1/3 cup (35 millilitre) water1 teaspoon salt1/8 teaspoon pepper1 cup (120 millilites) powdered sugar (to taste)1 cup unsalted butter, softened to room temperature1 cup sugar, packed or cubed1 teaspoon vanilla extract (optional)To make the frosted cake1.
Heat the oven to 350 degrees.2.
Add the cocoa butter and water to a food thermometer.
Measure the amount of water in the pan.
You can use a food mixer to measure the amount if you want to be exact.3.
Whisk the ingredients together until they are smooth.4.
Add salt and pepper to taste.5.
Pour the melted chocolate into the cooled cake pan.
The frosting should be almost the same consistency as the chocolate cake itself.6.
Bake for 20 to 25 minutes, or until the cake is completely set.
Remove from the oven and allow to cool for 15 minutes before slicing.7.
To make the icing1.
Combine the powdered sugar, vanilla extract and butter in a small bowl.2,2.
Stir until well combined.3,3.
Add powdered sugar and vanilla extract to the frost and mix until smooth.
Allow to set in the refrigerator for a few hours before using.4,4.
To frost the chocolate cakesPlace the chocolate in a baking pan lined with parchment paper and let it set for 15 to 20 minutes.
(You can place the cake on a wire rack to allow it to cool.
If using a wooden or plastic rack, remove the parchment paper first.)5.
Remove the chocolate from the pan and set aside to cool completely.6,6.
To mix the frostin the frosty ingredientsPlace the softened butter in the bowl of a stand mixer.
Add sugar, vinegar and vanilla.
Add remaining powdered sugar.
Stir with a spatula until well mixed.7,7.
Add cocoa butter mixture to the stand mixer and mix on medium-low speed for about 1 minute.
Add water, salt and vanilla and mix for another minute or so.8.
Increase speed to high and beat for another 2 to 3 minutes until the frost is light and fluffy.9.
Using a spatulas, spread the chocolate icing onto the chocolate pan and smooth.
Let sit for at least 15 minutes to allow the frost to set.10.
To decorate the chocolate frostings, decorate with a dollop of chocolate frost.
You don’t have to go crazy with this step, just let the icing set and then remove.11.
Serve the chocolate ganaches with frosting.