Ingredients
- 3 oz unsweetened chocolate, roughly chopped or broken up or you could use semi-sweet chocolate chips in a pinch
- 2 Tbsp coconut oil
- ⅓-1/2 cup almond milk (dairy or other nondairy milk also ok)
- 1 tsp vanilla extract
- ¼ tsp almond extract or 1tsp brewed coffee*
- ¼ cup unsweetened baking cocoa powder
- 3-5 cups powdered sugar
Instructions
In a small saucepan, gently melt together chocolate and coconut oil until smooth and glossy. Remove from heat and slowly stir in the almond milk, vanilla, and almond extract. Mixture will thicken.
Transfer chocolate mixture to a large bowl. Add powdered baking cocoa. Using a hand mixer (or your muscles), blend in 1 cup of powdered sugar at a time until you've reached your desired consistency.
If the mixture gets too dry, thin it out with a little more almond milk as needed. If the mixture gets too thin, add a little more powdered sugar. You should reach a nice thick frosting texture between 4-5 cups of powdered sugar. Use immediately for best results.
This will yield enough frosting for the tops of a 2 layer (8-9") cake, or 1 (9x13) pan.
* You know how Ina Garten (she's one of my favorites, and of course lots of other people suggest it too) swear by adding a little coffee or extra vanilla to a chocolate-y recipe to enhance the chocolate flavor? My secret weapon is a combination of vanilla and a little almond extract. It’s not enough to be overpowering, but I often have people ask what was in my recipe. They love the little something extra it brings to the table, and I totally agree. I love a little almond extract.
Source: One Lovely Life
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