Chocolate Frosting for D Bar Cake and Shake

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Contributed by: Chef Keegan Gerhard

Chocolate Frosting for D Bar Cake and Shake

Recipe type: Yield: Enough for approx. 2 3-layer 10 inch cakes or 3 doz. cupcakes Prep time: Cook time: Total time:


Chef Keegan Gerhard shares the chocolate frosting recipe for his cake and shake, a 3-layer choc cake, manjari frosting, vanilla or chocolate milk shake or

Ingredients:

1 lb Tillamook Unsalted Butter
2 4 oz Madagascar 64% Chocolate
8 oz Unsweetened Chocolate
1 pound Tillamook Premium Sour Cream, room temp
1 1/2 lbs Powdered Sugar

Directions:

  1. Melt butter and chocolate together over a water bath and let cool to 105F.
  2. In mixing bowl with whip attachment mix chocolate and butter mixture on low.
  3. Add powdered sugar on low speed all at once to create a paste. Do not be concerned if mixture looks broken at this point.
  4. Scrape down bowl well.
  5. Add half the sour cream. Whip on low just until combined.
  6. Turn to medium speed and whip 10 seconds. Scrape bowl well.
  7. Add remaining sour cream. Mix on low just until combined.
  8. Scrape bowl. Turn to medium speed and whip 10 more seconds
  9. Frosting should be sooth shiny and ready to use.

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