DENVER, February, 2012—Chef/emcee Keegan Gerhard shares the chocolate frosting recipe for his cake and shake, a 3-layer choc cake, manjari frosting, vanilla or choc milk shake or malt. One his most ordered dishes, frosting lovers will appreciate this easy recipe from his grandma.
Keegan Gerhard writes, “I have always loved chocolate cake but never really loved chocolate frosting. The problem is most American frostings are made with shortening and cocoa powder added for the chocolate version. Frosting is made with real chocolate and features Tillamook Unsalted Butter and Tillamook Premium Sour cream.
Gerhard says, “To me this is the best chocolate frosting I’ve ever had. Don’t skimp on the chocolate make sure and buy a good dark Chocolate. We use Guittard Madagascar Chocolate for this frosting at D Bar”
Chocolate Frosting for D Bar Cake and Shake
Prep time: 20 mins
Total time: 30 mins
Yield (number of servings): approx. 2 3-layer 10 inch cakes or 3 doz. cupcakes
Level (beginner or intermediate): intermediate
1 pound Tillamook Unsalted Butter
4 oz Madagascar 64% Chocolate
8 ounces Unsweetened Chocolate
1 pound Tillamook Premium Sour Cream, room temp
1 1/2 pounds Powdered Sugar
- Melt butter and chocolate together over a water bath and let cool to 105F.
- In mixing bowl with whip attachment mix chocolate and butter mixture on low.
- Add powdered sugar on low speed all at once to create a paste. Do not be concerned if mixture looks broken at this point.
- Scrape down bowl well.
- Add half the sour cream. Whip on low just until combined.
- Turn to medium speed and whip 10 seconds. Scrape bowl well.
- Add remaining sour cream. Mix on low just until combined.
- Scrape bowl. Turn to medium speed and whip 10 more seconds
- Frosting should be sooth shiny and ready to use.
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Denver, CO 80218
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