Chocolate cake is delicious, but it needs frosting. A plain chocolate cake is not complete without a nice frosting. The question is what type of frosting you should use. You have a whole bunch of options. There is the standby chocolate ganache, or you could go fancy and make a Swiss meringue buttercream. But how about a sour cream frosting? Should you add mint to the ganache? Here are some of the best frostings for your chocolate cake.
Classic Chocolate Ganache
This is the simplest frosting to make. All you need are two simple things: chocolate and cream. Because you’re only using two ingredients, make sure they are good. You don’t want to get cheap chocolate, or cheap cream. Look for a nice Belgium chocolate and it is best to go with dark. Not super dark (80 percent of higher) but a nice 60-75 percent chocolate. Also, look for a nice cream that doesn’t have loads of chemicals. It should be in a carton, no prewhipped creams or stuff in a can. Simple heavy cream. You make the ganache by heating the cream and adding the chocolate. Depending on the type of ganache you want you will
Chocolate Sour Cream Frosting
This works really well with devils food cake. A chocolate devils food cake is dense and rich, so the sour cream and chocolate frosting works really well. It has just the right tang to cut the richness of the chocolate cake. There are different variations on this recipe, with the most common being melted chocolate, sour cream and powrdeed sugar. Some recipes will use butter.
Chocolate Whipped Cream
This is a really light frosting. It’s similar to a ganache, except you don’t melt the chocolate and the whipped cream together. Instead, you whip up the cream until it forms soft peaks. The easiest way to do this is to use an electric mixer. Chill a bowl and then whip the cream.
After the cream is whipped, melt a small amount of chocolate. You can do this in a microwave or in a double boiler. Be careful to melt chocolate directly in a saucepan because it can seize or burn.
Swiss Meringue Buttercream
If you’re making a chocolate layer cake, then a Swiss meringue buttercream is perfect. It’s rich yet light when you spread it thin. It’s a bit tricky to make, but once you get the hang of it it will be one of your favorite go to frostings. You will need to make meringue first. This means egg whites and sugar. Don’t worry though because you will be heating the egg whites and sugar in a double boiler. You combine the two and a tiny bit of water and heat everything in a double boiler, whipping them until they form soft peaks. Then you let it cool down.
While it’s cooling you cut up some butter. It’s important to choose unsalted butter. If you use a salted butter then it will be ruined. It’s also important that the meigune be warm, but not hot. If it’s hot the butter will melt. You want the butter to blend in.