Vanilla And Chocolate Buttercream Recipes

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AMAZING FANNIE MAY VANILLA BUTTERCREAM RECIPE



Amazing Fannie May Vanilla Buttercream Recipe image

Fannie May is well known for its delicious and decadent chocolate treats. Many people grew up eating their amazing confections. This amazing Fannie May vanilla buttercream recipe is just like the famous buttercreams Fannie May is well known for.

Provided by cakedecorist.com

Categories     Dessert

Time 3h40m

Number Of Ingredients 6

½ cup butter softened
3 ounces cream cheese (softened)
1 ½ teaspoons vanilla
4 cups powdered sugar
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a large bowl, using an electric; mixer, mix together the butter and cream cheese on medium speed.
  • Add the vanilla and mix until the ingredients are fully combined.
  • Gradually at the powdered sugar at low speed until the ingredients are fully mixed.
  • Shape the buttercream into rounded balls, one inch in size. Place the balls onto the wax paper, loosely cover and refrigerate for two hours or overnight.
  • In a saucepan, melt the chocolate and shortening over low heat. Stir constantly and heat for three to four minutes, or until fully melted. You may also microwave the chocolate and shortening on 30-second intervals, stirring each time, until fully melted.
  • Take the buttercream balls and carefully dip them into the chocolate using a fork. Turn the buttercream balls over in the chocolate to fully coat, let the remaining chocolate drip off. Place them onto a waxed paper-lined baking sheet to let them set. Refrigerate buttercreams for at least half an hour before serving.

CHOCOLATE VANILLA TUXEDO CAKE WITH RASPBERRY WHITE CHOCOLATE BUTTERCREAM



Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate Buttercream image

Chocolate Vanilla Tuxedo Cake With Raspberry filling and Raspberry White Chocolate Buttercream Makes a giant layer cake

Provided by Shanna

Time 2h

Number Of Ingredients 34

3 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
4 ounces dark chocolate melted and cooled (cooled for about 15 min)
½ cup plus 1 tablespoon boiling water
3/4 cup olive oil
2 large eggs, room temp
2 tablespoons vinegar (not wine vinegar)
1 tablespoon vanilla
2 1/4 cups cake flour plus more for dusting the pans
1 cup buttermilk, room temperature
4 large egg whites plus 2 whole eggs, room temperature
2 teaspoon vanilla extract
1 1/2 cups granulated sugar
4 teaspoons baking powder
½ teaspoon sea salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into tablespoon sized pieces
1 - 12 ounce bag frozen raspberries, thawed
1/3 cup granulated sugar
1 teaspoon lemon juice
Makes 10 cups
3/4 cup of cold water
3 cups granulated sugar
½ teaspoon salt
10 egg whites
2 lbs unsalted butter, cut into tablespoon sized pieces, softened but still cool
½-3/4 c raspberry puree
4 ounces white chocolate melted and cooled
4 ounces bittersweet chocolate
4 ounces heavy cream
2 teaspoon honey

Steps:

  • Preheat oven to 350F with rack in the center.
  • Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few teaspoon of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  • Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt)in a large bowl.
  • In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale color.Add in the buttermilk, vanilla, oil and vinegar and whisk/beat well.
  • Add in the melted and cooled chocolate and whisk/beat until combined well
  • Either add the flour mixture into the wet ingredients OR the wet into the flour and mix just to combine. Add in the boiling water and mix again just to combine. Scrape down the sides of the bowl with a spatula to make sure all the dry ingredients are incorporated.
  • Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  • Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  • Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely
  • Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few teaspoon of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  • Combine the room temperature buttermilk, egg whites, whole eggs and vanilla extract in a measuring cup and stir well to combine.
  • Combine the cake flour, sugar, baking powder, and salt in bowl of a stand or electric mixer at low speed until well mixed. Keeping the mixer on low add the butter in one table spoon at a time until mixture resembles very fine crumbs.
  • Add all but 1/2 cup of milk mixture to the flour mixture and raise speed to medium speed for about 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
  • Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  • Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  • Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely.
  • For the Raspberry Filling:
  • Place the thawed raspberries, sugar and lemon juice in a sauce pan, bring to a boil. Reduce heat to a simmer and stir occasionally until reduced and thickened, about 8 minutes. Transfer to an airtight container and chill completely before use. If seedless puree is desired, pour the hot puree from the pan into a strainer set over a bowl. Scrape the puree and press against the bottom of the strainer with a spatula to pass the seedless puree into the bowl. Stop to rinse the spatula and scrape the puree off the underside of the strainer. Keep scraping and pressing until all the puree is in the bowl and only seeds are left in the strainer. Chill completely before use.
  • For the Raspberry Buttercream:
  • Separate the egg whites into the bowl of a standing mixer fitted with the wire whip/whisk attachment
  • Combine the sugar, salt and water into a 1-quart, heavy- bottomed saucepan. Stir to combine. Clip on a candy thermometer and heat the mixture over medium-high. After about 5 minutes turn the mixer on high speed, begin whipping the egg whites to stiff peaks, lower the mixer to medium speed. Raise the heat under the sugar syrup to bring the syrup to 245°F. When the syrup is at 245°F, immediately remove from heat, remove the thermometer and slowly pour the syrup into the meringue, while the whisk is still mixing on medium, being careful not to splatter.
  • After 1 to 2 minutes increase the mixer speed to medium-high for 3 to 4 minutes, or until the meringue is cooled. The bowl should feel cool to touch. This takes about 7 minutes. Lower the speed to medium and add the butter 1 tablespoon at a time. It might look soupy but keep mixing. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated. Switch to the paddle attachment. Add in the melted and cooled white chocolate Add in the raspberry puree a few tablespoons at a time with the mixer on low, stopping to scrape down the sides as necessary. Taste and add more puree if desired. Keep at room temperature if using the same day. If not, keep chilled in an airtight container and thaw at room temp before using. Transfer to a mixer and mix on low to rewhip the buttercream.
  • For the Ganache:
  • Chop the chocolate and place in a bowl.
  • Heat the cream in a saucepan over medium heat until steaming and small bubbles form around the edges. Pour the cream over the chocolate and let sit 5 minutes. Slowly stir the mixture until smooth, do not mix fast or whip. Add in the honey. Let cool about 15 minutes until slightly thickened before using. You don't want it to runny or to firm
  • For assembly:
  • Unwrap one cake at a time, thaw for about 10 minutes and then carefully cut in half with a sharp long knife. Repeat with all layers making 8 thin cake layers.
  • Place one layer half on a cake circle on top of a cake plate or cake turntable. Spread a ¼" thick even layer of buttercream with an offset spatula. Place another cake half on top. Pipe a ¼' thick circle of buttercream around the edges. Spread a very thin layer of the buttercream in the middle. Spoon in some of the raspberry filling until there is an even layer, about 3-4 tbsp. Place another cake layer on top. Repeat alternating layers of chocolate and vanilla cakes, the buttercream only filling and the thin buttercream and raspberry filling. Ending with a layer of cake and make sure the layers are all even. Chill about 20 minutes. Once the cake is slightly chilled spread a thin, even layer of buttercream with an offset spatula around and on top the cake. This is the crumb coat. Chill again 20-30 minutes. Finished frosting the cake with the remaining buttercream in an even layer around the sides and top, smoothing as you go. To make it super smooth heat an offset spatula in hot water, dry off and go around the sides in the same manner as the buttercream. It doesn't have to be perfectly smooth. Chill again to set the buttercream. Once the buttercream is set, spread the ganache over the top with a small offset slowly making your way to the edges of the top and push a little of the ganache over at a time in random places to let it drip down the sides. You can vary the length of the drips with how much ganache you spread over. It will firm up. To cut perfect slices have the cake completely chilled, and heat up a long sharp knife. I keep the knife in a pot of boiling water. Wipe the blade dry and slice down from the top, once at the bottom pull the knife straight back towards you. Rinse the knife off and heat again. Dry and finish cutting the slice. Use a pie or cake server to carefully remove the slice from the cake. Repeat with remaining slices. Serve cake at room temperature.

VANILLA CAKE WITH CHOCOLATE BUTTERCREAM



Vanilla Cake with Chocolate Buttercream image

Vanilla, yellow cake frosted with chocolate buttercream, topped with chocolate ganache, and decorated with chocolate shards.

Provided by SugarSpicesLife

Categories     Dessert

Number Of Ingredients 21

1 cup unsalted butter (room temp)
1 3/4 cup sugar
4 large eggs
1 cup buttermilk (or use regular milk and replace 1 tbsp of milk with 1 tbsp of white vinegar, and let sit for 5 minutes)
2 teaspoons vanilla
2 cups all purpose flour
2 tbsp cornstarch
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (room temp)
1/2 cup all vegetable shortening
1/2 cup cocoa powder
2 1/2 cups powdered sugar
pinch salt
1 teaspoon vanilla extract
2 tbsp heavy whipping cream
1/2 cup dark chocolate chips (I prefer Nestle brand)
1/2 tbsp light corn syrup
1/2 cup heavy whipping cream
3/4 cup chocolate chips (I used a mix of semi-sweet and milk chocolate)

Steps:

  • Preheat oven to 325 degrees. Line 3, 8" round pans with parchment paper. Butter and flour sides (I use Baking PAM for this).
  • With a mixer, cream together butter and sugar until light in fluffy.
  • Beat in eggs one at a time, beating well after each addition, and scraping down sides as needed.
  • In a small bowl, mix together flour, cornstarch, baking soda, and baking powder.
  • In another glass that can pour, mix together buttermilk and vanilla.
  • Gradually beat in flour mixture and buttermilk milk mixture, alternating. Begin and end with flour.
  • Divide batter among the 3 prepared pans and bake for 25-28 minutes, or until toothpick inserted into center of pan comes out clean.
  • Beat together butter and shortening until light and fluffy.
  • In small bowl, mix salt, cocoa powder and powdered sugar together. Beat into butter mixture about 1/2 cup at a time.
  • Beat in vanilla and heavy whipping cream until smooth and fluffy.
  • Melt chocolate in microwave safe bowl on high in 30 second increments. Stir well after each increment until smooth.
  • Use spatula to spread chocolate out on parchment paper. Roll parchment paper up into a tube and put in fridge for 30 minutes. When ready to use, gently unfold parchment paper and break the chocolate off as you go.
  • Level cakes.
  • Place half of buttercream filling on two layers. Stack, ending with final layer that does not have buttercream. Use a spatula to spread buttercream around the sides. This is a naked cake so you should see cake through some of the frosting - it almost looks like a crumb layer.
  • Make ganache: Put chocolate chips and corn syrup in heat proof bowl. Heat heavy whipping cream in microwave safe bowl until boiling. Pour cream over chocolate chips and cover bowl with plastic wrap. Let sit for 5 minutes, then whisk together.
  • Transfer ganache to a squeeze bottle and use bottle to pour ganache around edges/sides of cake. Fill in center of top of cake with remaining ganache.
  • Use chocolate chards to decorate top of cake.

CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE



Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze image

Provided by Food Network

Categories     dessert

Time 1h1m

Yield 6 servings

Number Of Ingredients 18

3 cups packed brown sugar
3/4 cup canola oil
3 eggs
2 2/3 cups flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon vanilla extract
1 1/2 cups milk
1 1/2 cups water
1 1/8 cups cocoa powder
1 1/2 pounds sweet butter, soft
3 cups sifted powdered sugar
2 tablespoons vanilla extract
1 pinch salt
1 1/4 cups semisweet chocolate chips
3/4 tablespoon light corn syrup
3/4 cup heavy cream

Steps:

  • To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
  • In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
  • In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
  • To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
  • To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
  • Serve the cake cold or allow it to come to room temperature before serving.

BUTTERCREAM ICING FOR CUPCAKES (VANILLA AND CHOCOLATE)



Buttercream Icing for Cupcakes (Vanilla and Chocolate) image

The best buttercream icing for cupcakes and cakes. Includes both vanilla and chocolate frosting recipes. You only need 4 ingredients: butter, confectioners sugar, vanilla and milk. Recipe will frost 24 cupcakes or a 9x13 cake.

Provided by Pamela

Categories     Dessert

Time 5m

Number Of Ingredients 4

1 cup salted butter (softened)
4 cups confectioners powdered sugar
2 teaspoons vanilla extract (use clear vanilla if you want pure white icing)
2 tablespoon milk

Steps:

  • Add butter into a large bowl and cream with electric hand mixer for 1 minute. Add powdered sugar into the bowl, one cup at a time, and mix until fully combined. Add vanilla and milk and continue to mix until very fluffy, about 2-3 more minutes.
  • Spread (or pipe) on cupcakes, cake or sugar cookies. Enjoy!

VANILLA BUTTERCREAM



Vanilla Buttercream image

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 1/3 cups (enough for 12 cupcakes)

Number Of Ingredients 5

2 sticks (1 cup) unsalted butter, at room temperature
4 cups powdered sugar (1-pound box)
Pinch fine salt
2 teaspoons pure vanilla extract
2 to 4 tablespoons milk

Steps:

  • Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.

VANILLA AND CHOCOLATE BUTTERCREAM



Vanilla and Chocolate Buttercream image

This frosting goes with our Movie Star Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 10 cups (8 cups chocolate and 2 cups vanilla)

Number Of Ingredients 6

2 1/4 cups sugar
9 large egg whites
4 cups (8 sticks) unsalted butter, room temperature, cut into tablespoons
2 teaspoons pure vanilla extract
8 ounces semisweet chocolate, melted and cooled
Gel-paste food colors in pink and yellow

Steps:

  • In a heatproof mixer bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
  • With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add vanilla. Beat on low speed until smooth, about 5 minutes.
  • Measure out 2 cups vanilla buttercream; set aside. Add chocolate to remaining buttercream; mix on low until combined.
  • Divide reserved vanilla buttercream into thirds; tint one yellow and one pink. Add 1 to 2 tablespoons chocolate buttercream to the third to make a light brown for piping a contrasting border. Use immediately.

CHOCOLATE CAKE WITH VANILLA BUTTERCREAM



Chocolate Cake with Vanilla Buttercream image

Categories     Cake     Chocolate     Egg     Dessert     Bake     Easter     Kid-Friendly     Wedding     Vanilla     Spring     Winter     Birthday     Gourmet     Small Plates

Yield Makes 10 to 14 servings

Number Of Ingredients 14

1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Rounded 1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs at room temperature for 30 minutes
4 cups vanilla buttercream
Various food colorings*
Special equipment: a metal offset spatula; several small sealable plastic bags (not pleated)
Garnish: vanilla mini cupcakes

Steps:

  • Make cake layers:
  • Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.
  • Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
  • Whisk together flour, baking soda, and salt in another bowl.
  • Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
  • Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.
  • Assemble cake:
  • Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.
  • Decorate cake:
  • For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.
  • Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.
  • *Wilton Paste Food Coloring available at wilton.com.

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BEST EVER VANILLA BUTTERCREAM FROSTING - ALL INFORMATION ...
Best Vanilla Buttercream Frosting Recipe | Mel's Kitchen Cafe new www.melskitchencafe.com. In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
From therecipes.info


3 MINUTE KETO FROSTING RECIPE | VANILLA & CHOCOLATE ...
2021-12-27 To make this delicious recipe for buttercream frosting you will need butter, powdered sweetener, vanilla extract, and heavy cream. You can use almond milk if you don’t have heavy cream, or prefer to leave out the added dairy. We used powdered erythritol, but many companies are making really good blends of powdered erythritol and monk fruit. Make sure …
From ketosteps.com


RECIPE: MAGNOLIA BAKERY VANILLA AND CHOCOLATE BUTTERCREAM ...
6 to 8 cups confectioners' sugar, divided use. 1/2 cup milk. 2 teaspoons vanilla extract. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well ...
From recipelink.com


VANILLA BUTTER AND CHOCOLATE BUTTERCREAM DONUT FROSTING
All Recipes. Vanilla butter and chocolate buttercream donut frosting. By Bonnie Stern. Facebook. Tweet. Pinterest. Email. Print. Share This. Facebook. Tweet. Pinterest. Email . Print. This is the perfect all-purpose frosting for cakes and cupcakes and in this case to jazz up plain store-bought donuts (sufganiyot) as an activity for the kids at Hanukkah or any holiday or …
From more.ctv.ca


CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM - THE FLOUR ...
2022-02-01 Chocolate cupcakes with vanilla buttercream are a simple dessert recipe perfect for that cupcake craving, or to dress up easily for any occasion. Soft, tender, chocolatey cake made without buttermilk is an easy, fast recipe to throw together. If you’re familiar with my other cupcake recipes like my pumpkin or spice cupcakes, you know when it comes to decorating …
From theflourhandprint.com


CHOCOLATE BUTTERCREAM FROSTING | BETTER HOMES & GARDENS
2022-01-17 If you're chocolate lover, plain vanilla frosting won't cut it, you need this homemade chocolate buttercream frosting recipe for all your cakes, cupcakes, or any dessert with frosting.
From suropanchi.com


VANILLA AND CHOCOLATE BUTTERCREAM RECIPES
Vanilla-Buttercream Frosting. Steps: Preheat oven to 350 degrees and place rack in center. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder, tapping out excess. Sift cocoa over a medium bowl; whisk in boiling coffee and milk. Let cool; set aside.
From tfrecipes.com


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