Chocolate Broiler Cake Frosting Recipes

CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)

Steps:

• With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
• Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
• Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.

BROILER ICING

Steps:

• In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
• Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.

CHOCOLATE CAKE WITH BROILED COCONUT FROSTING

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease and flour a 9-inch-square baking pan or spray with a flour and oil baking spray.
• Combine the flour, granulated sugar, cocoa, baking soda, and salt in a mixing bowl.
• Add the oil, buttermilk, and vanilla, along with the beaten egg into the bowl with the dry ingredients. Whisk or slowly beat until well blended.
• Pour into prepared pan and bake for 35 to 40 minutes. Allow it to cool down slightly before topping it with the coconut mixture.
• Combine topping ingredients in a small bowl, stirring until well blended.
• Spread the topping over the cooked warm cake and broil it for about 4 inches from heat for 3 minutes, or until topping is browned and bubbly.
• Serve and enjoy!

HOMEMADE CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

BROILED COCONUT TOPPING

Steps:

• Mix all ingredients well.
• Spread mixture over a slightly warm cake.
• Set your oven to broil.
• Place cake approximately 5 inches from the heat source and broil until topping bubbles and browns slightly.
• WATCH CAREFULLY AS THIS CAN BURN VERY EASILY!

CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

CHOCOLATE BROILER CAKE

Steps:

• grease and line bottom of 8x8 inch pan with wax paper.
• melt half the chocolate and set aside.
• beat 1/2 cup sugar for 30 sec, add vanilla and beat till fluffy.
• add egg yolks one at a time, beating well.
• mix flour and cornstarch together, then stir into beaten mixture.
• divide batter in half.
• add melted chocolate to ONE half, stirring well.
• wash beaters VERY WELL.
• beat egg white in separate bowl until soft peaks form.
• gradually add 1/4 cup sugar, beating till stiff peaks form.
• divide egg whites in half and fold the halves, one at a time (chocolate second), into divided batters with a spatula. Batter may appear curdled at
• this point but that is normal.
• spread scant 1/2 cup of chocolate batter evenly in prepared pan.
• Place pan approx 5 inches from flame in broiler and cook 1-2 minutes.
• Spread scant 1/2 cup plain batter on top of cooked chocolate cake, bake under broiler flame 1-2 minutes.
• repeat steps with remaining batter, trying to keep all additions 5 inches from flame. If this cannot be done simply reduce cook time by a few seconds for each additional layer.
• When done you should have around 10 layers.
• cool in pan 10 minutes, loosen side with butter knife, invert onto wire rack, remove wax paper and cool.
• ICING DIRECTIONS.
• melt together remaining chocolate and 3 tbsp butter.
• Stir in powdered sugar until crumbly.
• pour in enough boiling water to make drizzling consistency (about 1/4 cup).
• cut cake and drizzle each piece with chocolate.

CHOCOLATE FROSTING I

Steps:

• In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.