my last Reflector-Chroncile article, I also set up links to some of my favorite recipes mentioned in the story. However, there were a couple of recipes that I've never added to the blog, hence I included a promise to add them in the future.
Although this is just about my all-time favorite frosting recipe, I just haven't had an occasion to make it recently — two people really don't need to eat an entire cake!
This morning I was in Amanda's Bakery & Bistro for coffee with friends when Amanda brought out a birthday cake for Stewart Etherington who was at another table with a group of men. Everyone in the bistro joined in to sing Happy Birthday and then, much to our surprise we were all treated to a slice of Stew's Chocolate Cake with French Silk Frosting.
French Silk Frosting is a chocolalty confection that feels silky to the tongue and its so good that I could eat it by the spoonful (which is saying a lot since I normally opt for a minimum of frosting). I discovered the recipe online years ago, about the time I began catering at the Kirby House. When Amanda came on board as the restaurant's pastry chef, I shared the recipe with her.
Normally I do not eat cake for breakfast but I gobbled this one up and when I finished, it finally dawned on me that this could have been an opportunity to take a picture to go with this recipe post. Luckily there were a few pieces left, definitely enough to give you an idea of the creaminess of the frosting and how pretty it looks on the cake.
|Chocolate Espresso Cake with FRENCH SILK FROSTING|
FRENCH SILK FROSTING enough to cover a 3-layer cake
This frosting has the consistency of silk.
4 cups powdered sugar, sifted
1 cup butter, softened (2 sticks)
1/2 cup + 1 tablespoon unsweetened baking cocoa powder, sifted
3 tablespoons vegetable oil
1 teaspoon vanilla
3 tablespoons milk
- In a medium bowl, blend powdered sugar, butter, cocoa powder, vegetable oil and vanilla on low speed. Increase speed to high.
- Gradually add milk; beat until smooth and very fluffy.