Mrs. Milman's Chocolate Frosting for Devil's Food Cake
Use this recipe when making our Devil's Food Cake wedding cake.
- Yield: Makes 6 cups
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Fall 2001
- 24 ounces semisweet chocolate chips
- 4 cups heavy cream
- 1 teaspoon light corn syrup
Place chocolate and cream in heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until thickened, 20 to 25 minutes.
Increase heat to medium-low, and cook, stirring, 3 minutes more. Remove from heat; stir in corn syrup.
Transfer to a large metal bowl; refrigerate. Check every 15 to 20 minutes, stirring briefly each time, until cool enough to spread, about 2 hours.