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CHOCOLATE BUTTER

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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.