Best 5 Glossy Chocolate Icing Recipes

OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING

Steps:

• Preheat oven to 350 with rack in the center.
• Spray two 8" round cake pans with nonstick spray.
• Whisk dry cake ingredients together in a large mixing bowl.
• Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
• Add to the dry ingredients and whisk until combined- a few lumps are ok.
• Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
• Cool cakes for 15 minutes on a rack, then invert them onto the rack.
• Leave upside down until completely cooled before frosting them.
• To make icing, melt butter in large saucepan over medium heat.
• Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
• Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
• Gradually add cream mixture to chocolate until blended and smooth.
• Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
• DO NOT BOIL.
• Take mixture off the heat, and add vanilla.
• Cool at room temperature until spreadable (up to three hours).
• If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
• If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
• Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.

GLOSSY CHOCOLATE ICING

Steps:

• Melt butter and chocolate together.
• Beat in the remaining ingredients.
• Place bowl in larger bowl containing ice water and continue stirring until icing is thick enough to spread.

PATENT LEATHER ICING - GLOSSY CHOCOLATE

Steps:

• Melt the chocolate in the top of a double boiler.
• Combine the egg, milk, water and sugar and stir into the chocolate.
• Cook the icing over hot water for 20 minutes, stirring often.
• Remove it from the steam.
• Beat it with a rotary beater for 1 minute or until well blended.
• Stir in the vanilla.
• Cool the icing before spreading it.
• Tightly covered and stored in the refrigerator it will keep for several days.

OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING

Steps:

• Preheat oven to 350o F with rack in the center. Spray two 8" round cake pans with nonstick spray. Whisk dry ingredients together in a mixing bowl (sift everything too). Combine water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are okay. Divide batter among pans (3 cups in each), then bake until toothpick inserted in the center comes out clean, about 35 minutes. Cool cakes for 20 minutes on a rack, then invert them onto the rack. Leave cakes upside down to cool completely (this flattens domed cakes), then frost. For the icing, melt butter in a large saucepan over medium heat. Sir in sugar, cocoa and salt. Mixture will be extremely thick and grainy. Combine heavy cream, sour cream and instant coffee in a large measuring cup, mixing until smooth. Cook until sugar has dissolved and mixture is smooth and hot to the touch. Do not boil. Off heat, add vanilla. Cool icing at room temperature until spreadable, about three hours. The icing is quite soft. If it seems too thin to stay put on the cake, stir in powdered sugar 1 Tablespoon at a time until it's easily spreadable. Spread 1 cup icing all the way to the edges of the first layer of the cake. Top first layer with second cake and spread with 1 cup of icing. Blob more icing on the sides, then spread around.

GLOSSY CHOCOLATE ICING

Steps:

• Melt butter in large saucepan over medium heat Stir in sugar, cocoa, and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil. Off the heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours. Icing may be chilled ahead of time and warmed in microwave until spreadable. Heat on high at 20 second intervals stirring well after each interval.