For a smooth, satiny frosting, make this chocolate mint buttercream frosting with or without the mint. It tastes just like a chocolate shake with mint.
Melt the chocolate in a glass bowl or measuring cup along with the shortening. Microwave on high in 2 - 3 (30-second increments) stirring after each increment. Then, microwave 10 – 20-second increments, stirring after each increment until the chocolate is runny. Do not overheat or the chocolate will seize up**. Alternatively, melt between 84 and 90F in the Brod & Taylor Proofer & Slow Cooker. Allow the chocolate to cool slightly. Just make sure it’s not hot. Scrape the melted chocolate into the egg mixture in about four separate portions, mixing on medium-low speed after each addition.
*Kirkland makes two varieties of semi-sweet chocolate chips: the white bag is dairy-free and the red bag is not. The red bag is richer due to the milk fat content.
**The only way to correct seized up chocolate is by cooling it quickly by adding additional cold or room temperature chocolate. Also, moving it to a colder container helps. Then add a tiny bit more shortening and stir as you reheat on low.
How Much Cake Will This Recipe Frost?
You can frost a 4-layer (6-inch round) cake with this recipe.