Chocolate Ganache type frosting recipe.  

Click here for printable version.

Enough for a 2-layer 8” cake 

Ingredients:

1 ½ c sugar

1 c heavy cream

6 oz unsweetened chocolate, coarsely chopped

½ c butter, cut up into small chunks

2 t vanilla

Option: 1 t instant espresso powder (add in with chocolate in the recipe)

Directions:

In a heavy saucepan, mix the cream and sugar.  Over medium heat, stirring constantly, bring to a boil.

Reduce the heat and simmer for 10 minutes without stirring. Use a timer.

Remove from the heat and stir in the chocolate, butter and vanilla.  Stir until the mixture is uniform and all the chocolate and butter has melted.

Using a spatula, scrape all into a shallow bowl.

Cool to room temperature, stirring occasionally.  This will let it cool uniformly.

Once cooled to room temperature, refrigerate, stirring every 5 or 10 minutes, until it has thickened to a good spreading consistency.