My challenge was to create a Birthday/Mother's Day cake for my mom, and her request was vanilla cake with chocolate frosting. I vowed to create an amazing cake to celebrate my equally amazing mom!
Awhile back I had found a recipe for dairy free chocolate mousse made exclusively from canned coconut milk and chocolate. It was overly rich and thick and not mousse-like at all, however I had a vision for what it could potentially become: frosting.
PRACTICALLY PERFECT MILK FREE CHOCOLATE FROSTING
Covers 1; 9 inch layer cake
- 1 12 oz can of full fat coconut milk
- 1 12 oz bag of dairy free chocolate chips
- 1 tsp vanilla
- 1 tsp instant espresso powder
1) At least 24 hours before you plan to make the frosting; refrigerate the can of coconut milk until it separates. Reserve the solids and discard or save the liquid for another purpose.
2) In a double boiler melt the coconut milk solids with the entire bag of chocolate chips, stirring regularly until the chocolate is completely melted and combined with the coconut solids.
3) Add the vanilla and espresso powder and stir until well combined.
4) Refrigerate until semi-solid (about 1-2 hours or until it's peanut butter consistency).
5) Whip with an electric mixer until the mixture becomes fluffy and light brown in color (1-2 minutes).
6) Frost your cake and lick the beaters.
It was delicious, so delicious in fact, that it completely upstaged the vanilla cake, which was good, but not great. My mom and aunt were caught with their fingers in the frosting. Even my dad, who typically avoids cake and opts for pie, commented that he liked the frosting!
Since I already have a delicious milk free chocolate cake recipe, I think I'll be hunting for the perfect white cake to accompany this outstanding chocolate frosting!
Peace,
Laura
