Source: King Arthur Flour Baker’s Companion Cookbook
Note: This thick, deep chocolate frosting is poured, rather than spread over the cake. As it cools it becomes glossy and, if you haven’t messed with it a lot during the application, very smooth, a perfect surface for decorating.
Yield: Enough frosting for one 8 0r 9-inch layer cake, 9 X 13-inch layer, or 24 cupcakes
- 8 tablespoons (1 stick, 4 ounces) butter
- 1/4 cup (3/4 ounce) cocoa powder, natural or Dutch-process
- 1/8 teaspoon salt
- 1/2 cup (4 ounces) yogurt, regular,
low-fat or nonfat, plain, vanilla or coffee
- 4 cups (1 pound) sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- In a medium-sized saucepan, melt the butter over medium heat.
- When the butter is melted, stir in the cocoa and yogurt, and 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.
- Working quickly, pour about half of the frosting over one cake layer, spreading it around the sides.
- Center the second layer over the first, and pour on the remaining frosting, spreading it evenly to the edge and along the side of the cake.
- Don’t scrape the very bottom of the pan, as the frosting stuck there won’t have a nice gloss and may be grainy.