This isn’t really frosting. It is a rich and decadent chocolate ganache.
The sugar and cocoa blend beautifully with the milk to create a lovely creamy chocolate goodness.
You have to be careful when boiling though. I burned the crap out of my finger. During boiling a small amount of chocolate popped out of the pan, at around 320 degrees and landed on my finger.
So be careful!!!
The ganache poured beautifully over the cake. Once completely cooled it forms a kind of chocolate crust on the cake. Once broken it is still soft and gooey though.
Really a lovely topping!
CREAMY CHOCOLATE FROSTING
2 1/2 Cups Granulated Sugar
1/2 Cup Cocoa Powder
1 Cup Evaporated Milk
1 Teaspoon Vanilla
Mix sugar and cocoa in a saucepan. Add evaporated milk. Cook over moderate heat, stirring constantly, until the mixture begins to boil. Boil for 3 minutes. Remove from heat. Add vanilla. Cool and beat until thick and creamy. Pour over cake.
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