Raspberry is one of my favorite non-chocolate flavors. So mix that with chocolate and I’m in love!
A few weeks ago, I had a hankerin’ to make a chocolate cake. Nevermind that my boyfriend is deployed and I don’t have a roommate. It was my birthday and I had just moved to a brand new city where I didn’t know anyone. Making an entire chocolate cake for one person is TOTALLY FINE. No judging here at The PinterTest Kitchen. 🙂
For the record, I didn’t eat it all. But I certainly ate enough of it over the course of the week that I made a vow to start running again. I don’t run to lose weight. I run to eat cake. Someone put that on a bumper sticker.
Anyway, I found this recipe for chocolate icing and I decided to raspberry-ify it! The result was rich and creamy with just a hint of berry goodness.
To make this recipe, you need sugar, cornstarch, cocoa, salt, oil, water, and raspberry extract. The original recipe called for vanilla, but I replaced it with the raspberry extract. You could totally stick to vanilla or go with another extract like orange or almond. The extracts are found near the vanilla and spices at the grocery store, most of the time.
Yes, you read that correctly – there are no eggs or milk in this recipe! Which is awesome if you or your kiddos have food allergies. Or if, like me, your milk expired last week and you’re baking at 10 PM, well after you already took off your bra, so going to the store isn’t an option anymore.
That’s what Google is for – to help you find milk-less icing recipes when you have a chocolate craving!
Over medium heat, whisk together the sugars, cornstarch, salt, cocoa, and water.
I like the whisking action in that photo. And YES, that is evidence of a boxed cake mix in the background. I SAID THIS IS A JUDGEMNET-FREE ZONE, INTERNET PEOPLE! If you’re interested, though, here are directions for making a boxed cake mix taste better.
Heat until the mixture starts to boil and thicken. When it gets to icing consistency (1-2 minutes after it starts to bubble), remove it from the heat. If you overcook it, it will turn to taffy, which is no good for spreading on a cake.
Mix in the oil and your extract of choice. I used a better so it would fluff the icing a little.
The original recipe was NOT enough for my full 9×13 cake, so in the printable recipe below, I’ve doubled all the ingredients. I ended up only having enough for about 2/3 of my cake, and I was doing my best to make it stretch.
You definitely want to wait until the frosting and the cake have both cooled so you don’t get a melt-y disaster. I added some sprinkles too because, hey…it was my birthday!
Here’s the printable:
- 2 cups sugar
- ¾ cup cornstarch
- ½ cup cocoa
- 1 teaspoons salt
- 2 cups water
- 4 tablespoons vegetable oil
- 1 teaspoon raspberry extract
- Whisk together sugar, cornstarch, cocoa, salt, and water in medium saucepan over medium heat.
- Bring to a boil. When mixture reaches an icing consistency (after about 1-2 mins of bubbling), remove from heat.
- Add oil and extract. Beat to combine and fluff.
- Allow icing to cool and beat again before spreading on your cooled cake.
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