This frosting is a perfect complement to Cheryl and Griffith Day’s Chocolate Heaven Cake, an heirloom recipe Cheryl learned from her grandmother, and serves at the couple’s renowned shop, Back in the Day Bakery in Savannah, Georgia.
Makes about 7 cups
- 9 ounces semisweet chocolate, chopped
- ¾ pound (3 sticks) unsalted butter, at room temperature
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 2½ to 3 cups confectioners’ sugar, sifted
Put the chocolate in a heatproof bowl set over a simmering saucepan of water (do not let the bottom of the bowl touch the water) and stir occasionally until the chocolate is completely melted. Set the chocolate aside to cool to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl, using a handheld mixer), beat the butter on medium speed until smooth and creamy. Add the milk, mixing until completely blended. Add the cooled chocolate and mix until completely incorporated, 2 to 3 minutes, scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and beat just until mixed. With the mixer on low speed, gradually add 2½ cups confectioners’ sugar and continue beating, adding more sugar as needed, until you reach a creamy, silky frosting consistency. The frosting can be stored in an airtight container at room temperature for up to 2 days.
TIP: When a recipe calls for unsweetened chocolate, we recommend using one with 99% cocoa content, such as Scharffen Berger, for its intense flavor and dark color.
Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day “bake decadent treats, but they also bake wonderful memories that stay with you forever.”
For more recipes like this one, make sure to check out The Back in the Day Bakery Cookbook!