Chocolate Frosting

This is a classic rich, buttery chocolate frosting that comes together in minutes. The inspiration for the technique used to make this frosting comes from dessert expert, cookbook author, and "Queen of Cake" Maida Heatter and her award-winning Book of Great Chocolate Desserts. When you start this recipe by simmering the heavy cream until it reduces slightly, the cream becomes even thicker and creamier. Using the hot cream to melt the chocolate and butter is the same technique used to make chocolate ganache, and results in a smooth, rich, creamy frosting. In order for this technique to be successful, it's important that the cream be hot; adding a cold liquid to chocolate when you are trying to melt it will break the emulsion in the chocolate and cause the mixture to seize up, turning it stiff and grainy instead of smooth and melty. Use this frosting immediately after making it, while it is still spreadable and creamy. If you have to let it sit for a few minutes before using it, keep it covered and at room temperature so it does not get stiff. Mix the frosting well before using it.

Use this frosting to lavish a Classic Chocolate Cake, envelop a sheet cake, or swirl atop cupcakes. Or, forgo the cake completely and slather it onto cookies, brownies, or whatever else you see fit (dipping pretzels into this frosting is entirely acceptable behavior).