Let me introduce you to my favorite chocolate frosting.
Let me also say that I generally hate frosting. It's too sweet and too bland. I have been known to knock decorative frosting roses off birthday sheet cakes before diving into the good part, the cake.
But sometimes a cake needs a frosting. And if that's the case, it might as well taste good. And that's why this frosting has earned its place in my frosting repertoire. It's easier to make than buttercream, faster to make than 7-minute frosting (and it doesn't have egg), and possible to make with ingredients that I usually have on hand: chocolate, butter, and honey. I like leaving part of the cake exposed, so I pile the frosting on top and quickly spread it over the cake with an offset spatula. Since the frosting hardens as it cools, you need to work quickly. The nice part is that the frosting stays put, making the cake easy to transport.
Be prepared to move quickly when frosting the cake; the frosting sets up quickly and won't budge much once set. This doesn't make a lot of frosting. If you'd like to frost the top and sides of a layer cake, double the recipe.
1-Minute Chocolate Honey Frosting
Makes enough for 1 cake top
- 2 ounces unsweetened chocolate, coarsely chopped
- 2 ounces semisweet chocolate, coarsely chopped
- 4 ounces unsalted butter, cubed
- 4 teaspoons honey
- 1/4 teaspoon salt
In a heat-proof mixing bowl suspended over a pot of gently simmering water (ensuring that the bottom of the bowl isn’t touching the water, melt the chocolates, butter, honey, and salt together.
Transfer the bowl to an ice bath and whisk vigorously by hand or with a handheld electric mixer until the frosting just barely starts to set up and is spreadable (it will harden if left in the ice too long).
Quickly spread the frosting over the cake; it will start to set up as it cools.