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Frosting: Thick Fudge Frosting

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

"This thick chocolate frosting is poured, rather than spread, over the cake. As it cools it becomes glossy and smooth, very much like fudge."

List of Ingredients

â—¦ 8 tablespoons (1 stick) unsalted butter
â—¦ ¼ cup unsweetened cocoa
â—¦ â…› teaspoon salt
â—¦ ½ cup yogurt or sour cream
â—¦ 4 cups confectioners' sugar, sifted
â—¦ 1 teaspoon vanilla extract


Recipe

In a medium saucepan, melt the butter over medium heat. When it has melted, stir in the cocoa, salt, and yogurt, then bring the mixture to a boil. Place the confectioners' sugar and vanilla in a mixing bowl, pour the hot cocoa mixture over it, and beat until smooth.

Pour the frosting slowly over the cake while warm; it will set as it cools. For a layer cake, pour ½ cup on the top of each layer and let the frosting set. If more is needed, reheat the frosting in the microwave for 20 seconds at half power and stir to dissolve any crystals; pour over the first layer of frosting.

For a 9 x 13-inch cake, leave it in its pan and pour the frosting evenly over the top. For cupcakes, dip the tops into the warm frosting and let the excess drip back into the bowl. If the frosting thickens and begins to set before all the cupcakes are frosted, reheat as described above.


Makes about 4 cups
(enough to frost an 8- or 9-inch layer cake, 9x13-inch cake, or 24 cupcakes)