Welcome to show me the car dot com.

I'm a New Jersey and I'm hit Bill, and today we're making a chocolate frosting for cakes.

Also, any kind of cake chocolate cakes, manila cakes, any kind of cake.

This is a yummy recipe.

So let's get started.

So you have a little mixing bowl over here and be going to add in half cop plus two tablespoons off heavy whipping cream.

And to this, you're gonna have two tablespoons of sour cream, half a teaspoon off instant coffee, and we're gonna whisk this until it's nice.

Smooth mixture.

Now we're gonna finish up the frosting on the stove so we'll see there on medium heat on a large saucepan.

We're going to melt in half a stick of butter, which is four tablespoons.

And once it's melted and we're going to add 3/4 cup of sugar on keep stirring it in volume exited truly a pinch of salt.

We're also gonna add in half a cup last two tablespoons off unsweetened cocoa.

At this point, your mixture is gonna be really thick and grainy, but that's okay.

And once it's all incorporated well, at this point, we're slowly gonna add in the quick.

Now you're gonna mix it until the whole mixture is nice and smooth and basic.

You're looking for all the sugar to be dissolved and smooth, but don't bring it to a boil.

Once everything is incorporated well and all the lumps are gone, we turn off the store.

At this point, we can add one teaspoon of vanilla extract and accident.

So once it's off the stove, we're just gonna remove it into another bowl.

And this frosting is usable only when it's cooled down completely, so you'll have to wait a couple of hours.

Or, if you want to speed up the process, you can also put it in the refrigerator and help it along.

So we let their chocolate frosting cool down.

And basically, for the first hour we left it at room temperature, and then we put it in the fridge to kind of speed up the process and look at it now like really chocolatey and really spreadable.

And it's perfect now to get onto archaic rites.

And of course, our cake is absolutely cool down.

It's very, very important to make sure you have the patience to do that, If you're going to be frosting and you want, like a perfect round and flat, a lot of Baker's doing big slice off the bump.

But so you can either do that or you can just choose to leave it.

Mobley.

That's all.

Now there's one layer, which is known as the frosting layer or the icing lier.

So what you do is you put approximately 1/4 to do occurred off the frosting, and you put a pin layer and you just spread it all over the cake.

But inside the fridge, let it go down for about 15 minutes and then work on the rest of it.

Make sure there's no crumbs coming out, that your icing is clean and there and no crumbs on top.

Just start working on it and to start spreading this one out.

And here's another cake decorating tip.

I have thin pieces of wax paper here.

You can use parchment paper as well, and what we're gonna do is gently slide this under our cake on all sites, and what this is gonna let us do is when we frost the sides and all that extra frosting that gets stuck on your serving platter.

You can just pull it away and you'll have a nice edge at the end.

It's not gonna do the edges.

The top is done, so that's what the frosting layer looks like.

So if you have time, keep it in the refrigerator for 10 to 15 minutes and let that settle down and then come back and re frost the rest.

But we don't have time, so we're gonna carry on and do the remaining frosting at this point.

Have a field day, so the amount of frosting we've shown is perfect for a double layer cake.

Right now, we only have one layer, so it's perfect.

But if you had a double layer cake, you would flatten out the top.

Put your cut off the bump that engine was talking about, and put the second layer on there and then just continue frosting at perfect amount of frosting for a double layer or a nine by 13 cake as well right away.

All right, lots of chocolate for one kid s.

So let's take this out and see that our messy edges are gone.

Perfect.

So we got a child from twisting my Now it's looking really good.

Really chocolatey.

I'll do the finger test.

Mmm.

It's so young.

I love it.

You know, the puffy kind of takes that the month.

The ump level is like, boosted way up.

And it's such a nice grown up flavor.

I love it, right?

But I know a lot of people who don't like that just want pure, pure chocolate.

You can easily leave that to skip the coffee and still be great.

Absolutely.

So enjoy.

This delicious chocolate frosting enjoyed us again on another present of show me the curry dot com, adding to spice to your life.