Ingredients
Chocolate
- 10 ounce chocolate
- 8 ounce unsalted butter
Crumbcoat
- 10 ounce chocolate
- 8 ounce unsalted butter
- 1 1/2 ounce unsalted butter
- 1 pound sugar
- 1/4 cup water
Topcoat
- 10 ounce chocolate
- 8 ounce unsalted butter
- 1 1/2 ounce unsalted butter
- 1 pound sugar
- 1/4 cup water
- 5 ounce unsalted butter, at room temperature
- 1 pound sugar
- 1 teaspoon vanilla extract
- 1 cup water
Preparation
Baking Directions:
Place chocolate and butter in a metal bowl over (not in) simmering water until melted, stirring often.
Let sit at room temperature for 1 hour, until it reaches a smooth spreading consistency.
(Speed up process by placing bowl in refrigerator.)
For both frostings: In large bowl with electric mixer on high speed, beat butter until light.
Reduce speed to medium; add remaining ingredients.
Increase speed to high; beat 5 minutes, until fluffy.
Spread a thin layer of Crumbcoat over cake.
Allow it to harden and form a crust so that the crumbs “set.”
Once set, apply Topcoat.
Tips:
To avoid crumbs in the frosting, apply a base coat of a thinner Crumbcoat Frosting to “set” the crumbs, then give it a thicker, creamier topcoat.
