(Hello. 2017 is calling. This was supposed to post yesterday and for the life of me I couldn’t understand why it didn’t. So I called in the big guns at WP to help me out. Duh. I had it scheduled for 2016. I guess I just didn’t want to step into the new year! So WP and me ha d a good laugh this morning.))
I’ve been wanting to make this recipe ever since I saw it on a cooking show hosted by Giada DeLaurentis.
Finally, I got around to it. Giada suggests you use an angel food cake or pound cake. I bought an angel food cake but if I were to make it again, I would either use a regular cake mix or make my own angel food cake. The purchased ones are just too dry.
I love this frosting so much I plan to use it often for many different types of cakes. I love the way it spreads. The recipe calls for bittersweet chocolate but I had only plain unsweetened chocolate. Are they the same? I think you could use semi-sweet, milk chocolate, or even German Chocolate. I also wonder if you couldn’t use regular chips, like white chocolate, peanut butter, etc. I don’t know why it wouldn’t work. I have some whipping cream left over so I might just give it a whirl.
Also, you must make this frosting ahead of time because it has too cool in the refrigerator before you whip it up. Giada says to leave it in the refrigerator for two hours but I left it in about four hours. And it beat up really fast, in about two minutes.
Anyway here it is:
This frosting spreads beautifully. This was a very small angel food cake. I would most definitely double the recipe. However, I did have some leftover but as I said, this was a very small cake. I froze the leftover and checked it out later. I think you could even make truffles from this recipe as long as you kept them frozen.
Here’s Giada’s cake. (Hey, I don’t have a professional photographer and no fresh flowers either.)
You can find the recipe here.
God bless and have a good day.