This vintage recipe for Glossy Chocolate Frosting and Bittersweet Topping is a nostalgic staple perfect for any baker's repertoire. Designed for flexibility, it includes precise measurements for multiple cake sizes, from small home desserts to large layer cakes. The glossy finish of the chocolate frosting adds a professional sheen, while the bittersweet topping creates a luxurious, poured-over effect that sets beautifully. Ideal for special occasions or everyday indulgences, it’s a go-to chocolate frosting that stores well and spreads smoothly when warmed slightly.
Ingredients
- 2 ¾ lbs chocolate
- 1 ¼ lbs butter
- 2 lbs granulated sugar
- 4 oz corn syrup
- 1 ¼ quarts hot water
- 10 lbs powdered sugar
Instructions
Step 1: Melt Chocolate & Butter
- In a large pot, melt the chocolate and butter together over low heat, stirring constantly until smooth.
Step 2: Dissolve Sugars
- In a separate saucepan, combine the granulated sugar, corn syrup, and hot water.
- Bring to a boil and cook for 1 minute or until the mixture becomes clear.
Step 3: Combine & Cool
- Remove the sugar mixture from heat and let it cool to about 150°F.
Step 4: Blend with Chocolate & Sugar
- Gradually stir in the powdered sugar and the melted chocolate-butter mixture.
- Beat well until smooth, glossy, and fully blended.
Step 5: Keep Warm While Using
- To keep the frosting spreadable, maintain it at around 100°F.
- If it thickens, warm gently over hot water and stir until smooth again.
Tips
- Use dark or semi-sweet chocolate for deeper flavor.
- Substitute honey for corn syrup if preferred.
- Store frosting in fridge; rewarm before using.
- Omit bittersweet topping for a caramel version.
- Add espresso powder for a mocha twist.
Nutrition
Calories: 14935kcalCarbohydrates: 3369gProtein: 35gFat: 223gSaturated Fat: 130gPolyunsaturated Fat: 7gMonounsaturated Fat: 72gTrans Fat: 1gSodium: 2249mgPotassium: 1997mgFiber: 38gSugar: 3158gCalcium: 782mgIron: 25mg
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