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| Frosting the cakes |
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| the freshly baked chocolate-nut butter fudge cakes before frosting (the recipe variation is on the previous blog from earlier today ) |
The Basic recipe for the chocolate Fudge cakes is on my blog page from Feb 2nd this year.
This frosting is beautifully smooth especially when made during the heatwave we are having
for 3 x 8 inch cakes you will need:
2 cups powdered sugar
4-6 tbsp smooth roasted sunflower seed butter, at room temp ( runny) ( or peanut butter if no allergies)
4 tbsp unsalted butter softened..( margarine really won't work)
2-3 tbsp milk ( nut milk is fine)
Place the powdered sugar in a bowl and with a wooden spoon blend in the 2 butters, add just enough milk to make it soft, not watery if you add too much milk add more nut butter ( it emulsifies everything like tahini)..it should be a spreadable consistency like cream cheese.
Please make the frosting by hand not in an electric mixer or it will increase the air in it and make it difficult to spread evenly.
Split the cold cakes and frost
put both halves of cake together and place back in pan or a plate and drizzle with 3-4 tbsp chocolate (or any) liqueur/liquor or fruit juice
Allow it to soak in then frost the top, sprinkle with powdered sugar and cocoa.
Keep stored in fridge..is better eaten the day after it's made (if you have the willpower!).
I decided to make my cakes earlier as it is 93F in my kitchen now at 5.49pm Pacific Time and tomorrow morning is going to be hotter than today..so the cakes are now safely resting in the fridge.
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