Hurrah, this works! And it tastes awesome – I asked my beloved if it tasted too “soy-y” and he said, “With all that chocolate and sugar, how could you possibly taste it?”
Please note that the piece of cake in this picture is for artistic purposes only, as it is of a totally unreasonable size.
This seems quite liquid when first prepared – do not be afraid. Just pop it in the fridge for a little bit. If you apply it when it is still a little bit warm, you will get a shiny, soft finished texture. Wait a little longer and it will become stiffer and hold swirled peaks. If it is too hard to spread, warm it slightly and try again.
I used this to frost and fill a two-layer cake with both layers split horizontally, and still have some left over.
Adapted – very loosely – from the 1997 Joy of Cooking. This recipe originally contained cream or evaporated milk and butter.
Break or cut into 2 pieces:
6 oz. unsweetened chocolate (I used Scharffenberger 99%)
Bring to boil in a small saucepan:
Remove from the heat and add the chocolate pieces without stirring. Cover and set aside for exactly 10 minutes. Scrape into a food processor and add:
1 1/2 c. sugar
2 T. cocoa
2 T. oil
1 t. vanilla
Process until the mixture is perfectly smooth, 1 minute or more. Set aside until slightly thickened. Makes about 3 cups, plenty for a two-layer cake with some left over.