Chocolate Frosting
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Many of you have requested an irresistible Chocolate Frosting recipe to finish off your Hannah’s Pantry Chocolate Fudge Cake.
I am so happy to share my 2 favourite icing recipes with you. I love to sandwich the 2 cake layers together using my chosen frosting, top my cake with the remainder of the frosting and finish by decorating with plenty of fresh seasonal berries.
The first recipe is a rich and flavoursome icing, ‘Avocado, Nut butter & Cacao Frosting’ – something a little more ‘out there’ for the adventurous baker.
The second recipe is a ‘Chocolate Buttercream Frosting’, always vegan but made in the same way you would a traditional Chocolate icing.
Don’t forget to share your creations with me on social media.
With Love,
Hannah Xx
| Prep Time | 10 minutes |
| Servings |
Chocolate Fudge Cake
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Ingredients
Avocado, Nut butter & Cacao Frosting
- 2 medium ripe avocados
- 10 tablespoons cacao powder or 70 grams
- 12-14 tablespoons Maple syrup, agave or date syrup Any of these work well.
- 4 tablespoons Smooth Nut butter peanut or almond butter works well
- 8 tablespoons coconut oil
Chocolate Buttercream Frosting
- 150 g Dairy free butter
- 400 g Powdered coconut sugar or icing sugar Coconut sugar can be blended in a food processor to form a softer, less grainy powder.
- 100 g cacao powder
- 4-6 tablespoons dairy free milk or water Begin by adding 4 and slowly add more if the icing is too thick
- 2 teaspoon vanilla extract
Ingredients
Avocado, Nut butter & Cacao Frosting
Chocolate Buttercream Frosting
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Instructions
- Simply whisk or blend all the ingredients together to form your smooth frosting. If your icing seems a little too thick for spreading, add a little more liquid eg coconut oil or milk dependant on which recipe you have chosen.
- Ensure your cake is fully cooled before applying your icing.