Chocolate Fudge Frosting

A frosting forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Linda's Favorite Banana Cake, where it is originally used.

Ingredients

• 3 ounces (85 g) unsweetened chocolate, coarsely chopped
• 1/2 cup (120 ml) unsalted butter, room temperature
• 1 cup (240 ml) confectioners (powdered or icing) sugar, sifted
• 1 teaspoon (5 ml) pure vanilla extract

Method

1. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water (or in the microwave). Remove from the heat and let cool to room temperature.
2. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract.
3. Add the melted chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until the frosting is smooth, creamy, and of spreading consistency (about 2 -3 minutes). Frost the top and sides of the cake. The frosting can be stored at room temperature or in the refrigerator for several days.