Whipped Chocolate Frosting
  • 1¾ cups (298 grams) finely chopped 60% cacao bittersweet chocolate
  • 1¼ cups (300 grams) heavy whipping cream
  • 1 tablespoon (21 grams) light corn syrup
  • 1 teaspoon (2 grams) espresso powder
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 teaspoon (4 grams) vanilla extract
  1. In a large bowl, place chocolate.
  2. In a small saucepan, whisk together cream, corn syrup, and espresso powder. Cook over medium-low heat just until bubbles form around edges of pan. (Do not boil.) Pour cream mixture over chocolate, and let stand for 2 minutes. Starting in center of bowl, slowly stir mixture with a rubber spatula until well combined. Add butter and vanilla, and stir until well combined. Place bowl in an ice bath, stir occasionally, until firm.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat ganache at medium speed until it starts to lighten in color. Use immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/brooklyn-blackout-cake/