Silky Chocolate Frosting
 
Makes about 2 cups
Ingredients
  • ¾ cup (150 grams) granulated sugar
  • ⅔ cup (160 grams) evaporated milk
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ½ teaspoon (3 grams) vanilla bean paste
  • ¼ teaspoon kosher salt
  • 4 ounces (113 grams) unsweetened chocolate, chopped
  • 5 tablespoons (70 grams) unsalted butter, cubed
  • 1 teaspoon (1 gram) instant espresso powder
Instructions
  1. In a small bowl, stir together granulated sugar, evaporated milk, brown sugar, vanilla bean paste, and salt. Pour sugar mixture into the container of a blender; process for 30 seconds.
  2. In the top of a double boiler, combine chocolate, butter, and espresso powder. Cook over simmering water, stirring occasionally, until melted and smooth. Add chocolate mixture to sugar mixture; process until thickened and smooth, 30 to 45 seconds, stopping to scrape sides of container. Transfer to a medium bowl. Refrigerate until thickened and spreadable, about 15 minutes.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chocolate-prune-olive-oil-cake/