Ingredients for Chocolate Motherlode Frosting
- Semisweet Chocolate
- Heavy Cream
- 1 1/2 cups granulated sugar
- Light Corn Syrup
- Unsalted Butter
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How to Make Chocolate Motherlode Frosting
- Finely chop 12 ounces of high-quality bittersweet chocolate.
- In a 1 1/2- to 2-quart saucepan, combine 1 cup heavy cream, 1 1/2 cups granulated sugar, and 1/2 cup light corn syrup. Bring to a gentle boil over moderately low heat, whisking constantly until the sugar is completely dissolved.
- Remove the saucepan from the heat and immediately add the chopped chocolate. Whisk vigorously until the chocolate is fully melted and the mixture is smooth and glossy.
- Cut 1 cup (2 sticks) unsalted butter into small pieces and add them to the frosting. Whisk until the butter is completely incorporated and the frosting is perfectly smooth and creamy.
- Transfer the frosting to a heatproof bowl. Let it cool, stirring occasionally, until it reaches a spreadable consistency. This may take 15-20 minutes.
- Spread the frosting evenly between the cake layers and generously over the top and sides of your magnificent Chocolate Motherlode Cake.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
115g
Carbs
6g
