This recipe comes from :
Spago Chocolate by Mary Bergin and Judy Gethers
Used with permission.
To frost one 8- or 9-inch layer cake Makes about 2 1/4 cups
This super dark and creamy frosting can be used for layer cakes as well as cookie fillings. It can be easily doubled or tripled.
EQUIPMENT: 2 medium heatproof bowls, electric mixer with large bowl, rubber spatula, small saucepan
12 ounces bittersweet chocolate, cut into small pieces
8 ounces (2 sticks) unsalted butter, at room temperature, cut into small pieces
1/2 cup confectioners' sugar
3/4 cup unsweetened cocoa powder
1/2 cup strong coffee or water
1. In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and allow to melt completely, stirring occasionally.
2. While the chocolate is melting, in the large bowl of an electric mixer fitted with a paddle or beaters, beat the butter and sugar until fluffy, stopping the mixer occasionally and scraping down the sides of the bowl and under the beaters as necessary with a rubber spatula. Start on slow speed and, when combined, turn up the speed to high.
3. In a small saucepan, over low heat, dissolve the cocoa in the coffee, stirring as necessary. Remove from the heat, scrape the melted chocolate into the saucepan, and stir to combine thoroughly. On low speed, pour into the butter-sugar mixture, again stopping the mixer and scraping down the sides of the bowl and under the beaters. Beat until smooth and shiny. Transfer to a medium bowl and set aside until of spreading consistency. Use as needed.
TO PREPARE AHEAD:--Through step 3, frosting can be prepared 1 day ahead. Refrigerate, covered, until needed.
Excerpted from Spago Chocolate by Mary Bergin and Judy Gethers Copyright© 1999 by Mary Bergin and Judy Gethers. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.