Chocolate Frosting

10 ounces chocolate, chopped fine

1 cup heavy cream

¼ cup light corn syrup

¼ teaspoon salt

1⅓ cups (5 ounces) confectioners' sugar

2 teaspoons vanilla extract

2¼ sticks unsalted butter, cut into chunks

Place the chocolate in a food processor. Bring the cream, corn syrup and salt to a boil in a liquid measuring cup in the microwave. Stir the mixture to combine.

Pour the hot cream mixture over the chocolate and process until the mixture is smooth; about 1 minute.

Add the sugar and vanilla and continue to process until combined, about 30 seconds. With the machine running, add the softened butter, one piece at a time, through the feed tube. Continue to process until the frosting is smooth and no butter chunks remain, about 2 minutes.

Transfer frosting to a small bowl, cover with plastic wrap and refrigerate until thick and spreadable, 1 to 1 hours.

Makes about 2 cups; enough for a sheet cake or two-layer cake.

Cook's note: Frosting can be made and refrigerated in an airtight container for up to 3 days. Let the frosting stand at room temperature, then whip with an electric mixer on medium until smooth, 2-5 minutes.

"America's Test Kitchen Family Baking Book" (2008 America's Test Kitchen, $34.95)