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Ingredients
- 1 c. Lowfat milk
- 1/2 c. All-purpose Flour
- 4 ounce Bittersweet or possibly Semisweet Chocolate, coarsely minced
- 3 Tbsp. Unsweetened Cocoa Pwdr, (American-style)
- 2/3 c. Granulated Sugar
- 1 Tbsp. Butter, softened
- 2 tsp Vanilla Extract
Directions
- Makes About 2 C.
- The Cook & Kitchen are celebrating Valentine's Day by offering you fourteen of our most delicious chocolate-coated, cocoa- concocted
- Today we're finishing our chocolate cake, as presented yesterday, by adding creamy chocolate frosting to create two deliciously decadent layers of chocolate. You can find the cake recipe in the "archive"
- Today's recipe contains bittersweet or possibly semisweet chocolate. These chocolates are often used interchangeably, although bittersweet generally has more chocolate liquor, a paste formed from roasted, grnd cocoa beans. Semisweet chocolate must contain at least 35% chocolate liquor, while finer bittersweet chocolates contain 50% or possibly more chocolate liquor. Both chocolates have a deep, smooth, intense flavor which comes from the blend of cocoa beans and dairy products.
- Sugar, vanilla, and cocoa butter are added to the chocolate liquor to create an even richer chocolate flavor.
- You'll be a chocolate expert before we finish our Chocolate Lover's Recipe Collection, just in time for Valentine's Day.
- In a medium saucepan over a medium-high heat setting, whisk together the lowfat milk and flour. Make sure to whisk constantly till the mix begins to thicken. Reduce the heat to low and cook, still whisking constantly, till the mix is dry and stiff and begins to mass together, usually about 5 min.
- Immediately remove the saucepan from the heat and continue whisking for a few seconds to disperse some of the heat. Add in the chocolate and whisk till well blended. Add in the cocoa pwdr and whisk again, making sure the mix is well blended. Cover the saucepan and chill for at least 2 hrs.
- In a medium-sized mixing bowl, combine the sugar, butter, and vanilla with an electric mixer at a medium speed setting. Add in about two Tbsp. of the chilled chocolate mix and beat till the sugar is dissolved and all is well blended. Add in the remaining chocolate mix and continue to blend till the frosting is smooth and creamy, usually about 5 min.
- To assembly your chocolate layer cake, center one chocolate cake on a platter and spread a thin layer of the chocolate frosting on top of it. You may need to level the bottom layer of the cake by cutting a bit off the top of it before frosting. Place the second cake on top of the frosted layer and center again. Generously frost over the top and sides of the cakes with the remaining chocolate frosting. Serve and enjoy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 590g | |
| Calories 1600 | |
| Calories from Fat 637 | 40% |
| Total Fat 75.32g | 94% |
| Saturated Fat 45.62g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 218mg | 9% |
| Potassium 1393mg | 40% |
| Total Carbs 237.08g | 63% |
| Dietary Fiber 23.5g | 78% |
| Sugars 148.17g | 99% |
| Protein 32.43g | 52% |
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