Chocolate Frosting From Barefoot Contessa
It’s a baking success! This week, I made a birthday cake for a friend of mine from work: three layers of basic chocolate cake with raspberry preserve filling between each layer. On top, I made a fantastic chocolate frosting I saw Ina Garten make on Barefoot Contessa. To finish, I decorated the cake with pink buttercream frosting and a row of fresh raspberries around the bottom. I’m immensely proud of how great the cake turned out, especially the frosting! The only thing I would add to this recipe is that you should chill the frosted cake until you’re ready to serve. It will keep you safe (there’s a little raw egg in this frosting) and keeps the texture really nice. Just take the cake out about twenty minutes beforehand and it’ll be perfect!
Beatty’s Chocolate Frosting
From Barefoot Contessa
6 oz. good semisweet chocolate (recommended: Callebaut)*
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 tsp. pure vanilla extract
1 1/4 c. sifted confectioners’ sugar
1 tbs. instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
*Note: I just used semisweet chocolate chips
Yum-eee!!! That looks fabulous! I agree, Michelle. Cake should always be well chilled. It really brings out the flavor of the frosting. Try it!!!
That cake looks delicious, Michelle. Did it taste as magnificent as it looks??
I took a cake decorating class as a kid and learned to hate frosting. In fact, I rarely eat cake at all. But, the addition of the coffee and the egg would probably change it completely. Plus, a little raspberry never hurt anything!
mmm! chocolate + raspberry is one of my favorites
looks great!
thank you all!!
and yes, Andrea, I have to say that it was very delicious. probably one of the tastiest cakes i’ve ever made!
[...] The food she prepares almost always looks incredible and the recipes I’ve tried of hers (like Beatty’s Chocolate Cake) have turned out really well. Early last week, my mom bought my sister and I The Barefoot Contessa [...]