Mocha-chocolate Butter cream frosting (with whole eggs)

Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Mocha-chocolate Butter cream frosting (with whole eggs). It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Mocha-chocolate Butter cream frosting (with whole eggs) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious. Mocha-chocolate Butter cream frosting (with whole eggs) is something that I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Mocha-chocolate Butter cream frosting (with whole eggs), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mocha-chocolate Butter cream frosting (with whole eggs) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mocha-chocolate Butter cream frosting (with whole eggs) is 10-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mocha-chocolate Butter cream frosting (with whole eggs) estimated approx 120 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Mocha-chocolate Butter cream frosting (with whole eggs) using 6 ingredients and 12 steps. Here is how you cook it.

I recently tried this recipe for frosting and filling a two layered chocolate cake. This recipe is definitely a keeper. Previously, I had not used eggs in the butter cream, but after this recipe, I am never going back to the previous method again! :)

Ingredients and spices that need to be Make ready to make Mocha-chocolate Butter cream frosting (with whole eggs):

1. 5 Eggs
2. 400 Grams Sugar
3. 300 Grams Chocolate , chopped
4. 450 Grams Butter
5. 2 Teaspoons Coffee Instant powder
6. 2 Tablespoons Water

Steps to make to make Mocha-chocolate Butter cream frosting (with whole eggs)

1. Boil the coffee powder in water and keep aside. Melt the chopped chocolate in a double boiler. Keep aside to cool.
2. Get the butter out of the fridge and let it soften. The butter should be just soft enough to be indented by the touch of your finger.
3. Meanwhile, combine the sugar and 1/3 cup water in a pan.
4. Bring to a boil over medium-high heat, stirring to dissolve the sugar, till a candy thermometer inserted shows 112 - 115 C (see this very informative link on the same http://baking911.com/quick-guide/how-to-az/candy-sugar-syrup-temperature-chart). It takes about 5 mins.
5. Start beating the eggs approx 3 mins after you started boiling the sugar syrup. After the sugar syrup has reached the desired point, with the mixer running, slowly add the sugar syrup to the eggs from the side of the bowl.
6. Continue to beat the eggs and sugar syrup mixture until the mixture cools down completely (about 10-15 mins with a hand mixer, 7-10 mins with a stand mixer)
7. Add the butter 1tbsp a time to the above mixture, continuing to beat the whole while. Add melted chocolate and coffe mixture and continue to beat.
8. There may come a time (it did happen with me) when the mixture starts looking curdled. At this point, I refrigerated the whole mixture in the fridge for half an hour and continued to beat after taking it out.
9. I had to repeat the above step for about 3-4 times as it was really warm in Bangalore when I was making the frosting. I have just one tip for you, which I got from doing a ton of research in those nervous 30 mins of refrigeration and that is, don't give up!
10. Keep beating and the mixture will magically come together after a while. As I was using a hand mixture, it took a really long time for the frosting to come together.
11. This is enough to frost and fill a two layered 9 inch cake. I had some leftovers, which you can freeze upto 6 months. Wrap it in an air tight container. To reuse, bring it to room temperature and beat the mixture again.
12. Some useful links: http://www.thekitchn.com/recipe-rescue-how-to-save-a-br-69323 http://cake-decorating.lovetoknow.com/best-buttercream-frosting

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So that is going to wrap this up with this special food How to Prepare Award-winning Mocha-chocolate Butter cream frosting (with whole eggs). Thanks so much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!