Originally posted on “Blaise the Baker” February 18th, 2014
My Grandma Barbra celebrated her 80th Birthday last November, and for her Birthday I wanted to make her one of her favorite cakes from childhood. She had talked about a yellow cake with chocolate frosting that her mother used to make for her when she was a little girl. She said it was the “best cake” she had ever had and that it was one of her fondest memories from childhood. As I was planning to make her cake, I took that story into consideration, and decided to make it for her. Yellow cake with chocolate frosting. I knew going into it, that it was not going to be as good as her mothers…but guess what!? She said it was! I was floored. Either that, or she felt like she HAD to say that! Ha! I thought it was pretty delicious myself. My thoughts are though, that the memories of the cake that I had made, (and her eating it) had brought her back to those special memories of her mother.
I made a typical yellow cake (there are thousands of recipes online for this) and decided to “create” my own frosting. I hate using frosting from a can – it tastes like chemicals to me, and I only use it in a pinch. I did research online and looked over my cookbooks and decided that I would just take what I knew and use it to create something different. Frosting is mainly consisted of powdered sugar, butter, vanilla, and cream. You can add extracts, flavorings, chocolate, coconut…the possibilities are endless. I decided that mine would be a thick and rich chocolate FUDGE frosting.
Chocolate Fudge Frosting
3 1/2 cups confectioner’s sugar
3/4 cup unsweetened cocoa powder
Pinch of salt (I prefer Kosher salt)
1 stick unsalted butter, softened
4 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
2 tablespoons light corn syrup
Start by sifting together the powdered sugar, cocoa and salt. This will ensure that there will be no lumps in the frosting! Nobody likes a lumpy frosting. Sometimes I even DOUBLE sift it to ensure the lightness of the sugar.
In a separate bowl combine 1 cup of the powdered sugar, cocoa and salt mixture with the softened butter and 1 tablespoon of the heavy cream. Beat this until smooth.
Add another cup of the powdered sugar, cocoa and salt mixture along with another tablespoon of cream and beat until smooth.
Continue doing this method until all of the ingredients are combined and the frosting becomes a creamy constancy. The frosting will be THICK but still spreadable.
Add the vanilla extract and beat until combined.
Finally, add the corn syrup and beat well.
This will frost (and fill) several cupcakes, and will frost a layer cake with some left over. What I use this particular frosting and recipe for though, is for double layer round cakes. It frosts an 8 or 9 inch double round cake beautifully!