A couple of blog posts ago I told you about Mr. O-P's return to his homeland of New Jersey. His nephew made this possible by flying here, driving Mr. O-P and his car to New Jersey, and letting him stay with him for two wonderful, amazing weeks (Did I really say that?) while he visited family and friends, and then driving him back. Frankly, I think nephew Bill, did me a bigger favor than he did his uncle, and my guess is that I had the better time.
Upon their return I prepared a special meal by way of appreciation. The meal in question included Barbecued Beef Sandwiches, Warm New Potato Salad, and Bill's favorite dessert, chocolate cake. I used my “go to” chocolate cake recipe, Chocolate Stout Cake, the best tasting, most decadently rich and delicious chocolate cake on the planet, IMHO, and topped it with this double fudge frosting that was out of this world. Bill had three large pieces! Homemade frosting is so much better than the canned stuff and while this takes a teeny bit of time, it is certainly time well spent. This is so good you'll be spooning it right out of the bowl.Double Fudge Frosting
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup sugar
3/4 cup half and half
1 Tablespoon espresso powder
4 ounces (1 pkg. Baker’s) unsweetened chocolate, chopped
6 ounces semisweet chocolate chips
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
Combine butter, sugar, half and half, and espresso powder in a medium/large saucepan. Stir over medium heat until sugar and espresso powder dissolve and mixture comes to a simmer. Remove from heat, and add both types of chocolate; whisk vigorously until smooth. Stir in vanilla. Pour chocolate mixture into a large bowl. Sift in powdered sugar and whisk vigorously to blend. Press plastic wrap/cling film onto the surface of the frosting. Chill until firm enough to spread, about 1 1/2 hours.
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