There’s a surprisingly simple and great dark chocolate ganache in The Cake Bible that just involves melting a dark chocolate bar (I think I used Lindt 70%) and folding it into sour cream. I’ve only ever used it on her Cordon Rose banana cake but it was perfect for that.

https://notjustspice.com/cordon-rose-banana-cake/
https://notjustspice.com/indulgent-sour-cream-ganache/

Where do you buy Droste these days? I used to buy it at the regular grocery store. I'd love to find it again.

Anonymous wrote:Was also going to recommend using cocoa powder to make the frosting - I used a general buttercream frosting recipe and add about a cup of Hershey’s cocoa powder. But now I want to find Droste….

I ordered some from Amazon because of PP. I'm going to be baking cupcakes in a couple of weeks and plan to do a taste test between Droste and the usual cocoa powder I buy from Nuts.com.

Ganache with bittersweet chocolate.

I have made “Devil’s Fudge Icing” on Epicurious.com and it is delicious. You don’t need all the entire 1/2 cup of water it calls for, though.

A chocolate cream cheese icing would be pipe-able.

Was also going to recommend using cocoa powder to make the frosting - I used a general buttercream frosting recipe and add about a cup of Hershey’s cocoa powder. But now I want to find Droste….

Don't have a recipe, but use Droste cocoa.

Unbelievable. Best. Stuff Ever.

Looking for an amazing DARK chocolate frosting recipe. Must look nice and dark, and I prefer if I can pipe it. Many dark ones I'm finding aren't really stiff enough to pipe.