Yes - it is once again that time of year - my zucchini overflow-ith. I decided to do a chocolate zucchini cake instead of just zucchini bread Not that that recipe isn't good but I just wanted to try something different AND I came across a great sounding buttercream recipe. I think this buttercream might pair well with either recipe actually.
|What is with the indent in the center?|
I followed this recipe straight up - shocking I know. The only difference was that I did not have a full cup of bittersweet chocolate chips. I mixed the bittersweet with the milk chocolate. It was a tad bit sweet. I think I would stick with the bittersweet chocolate chips. Then I added this icing:
Molasses Buttercream (Adapted from Epicurious)
3/4 c sugar
1/4 t salt
3 sticks butter (softened)
1 t vanilla
You will need to use a double-boiler (or use a saucepan of boiling water with a metal bowl that will fit on top). Heat water to boiling. Heat eggs, sugar, and salt in double-boiler. Whisking constantly. Heat until 160 or until light in color and slightly thickened. Remove from heat and whisk on medium speed until tripled* in volume (about 10 minutes). Add butter 1T at a time; beating well after each addition. Add vanilla and molasses until combined.
|Had to do some filling in the divot with some icing|
*I would not say mine tripled but it did increase a bit in volume.