Chocolate Cake with the “World’s Best” Ermine Frosting

If you came looking for a rich, decadent chocolate cake with Ermine frosting, you’ve come to the right place!  Grab your apron and come in to my kitchen!

Lately, I’ve had the feeling that life is slipping through my fingers without so much as a “HEY DOOFUS!  Wake up and enjoy me before I’m gone!”  Just this week alone, two of my scheduled 4-hour shifts at work have become 10-hour shifts.  I totally need the money, so I’m not upset about that end of the deal, but I am a bit bummed about the fact that I’ve missed out on some quality time with all of my fans on the Cooking with Chef Bec Facebook page and more importantly, the love of my life, Brian.  It’s difficult to call it a relationship when relations are slim to none…know what I mean?

One event that we did participate in together this past week was celebrating Brian’s 55th birthday.  I asked him what he wanted for his special birthday dinner and his response was, “I’d like to cook up hamburgers and brats on the grill.”  I stood there perplexed for a moment, trying not to let drool drip from my chin as my jaw dropped to the floor.


Does he want ME, the worst grill master on the planet, to cook burn his dinner outside?!  I decided right then and there that a serving of insanity must hit everyone square in the face on their big double nickel birthday.  If it’s true, I’m completely screwed when I get to that age, because I’m already one crayon short of a box.

I should have known better.  All IS right with the world because Brian earned a new title on his birthday.  He will hereinafter be referred to as Mr. Wonderful because the man didn’t want me to man the grill for him…He thought it would be great fun to cook up his own dinner.  Good grief, I love him!  I took great measures to be sure that those burgers were AMAZING, though.  I added some Feiny’s Steak Rub to the ground sirloin.  Aye carumba, that seasoning blend is yummi!  It has a great smoky taste, but there’s a slight sweetness in there, too.  I’m thinking it might be oregano.  It was just the perfect amount of flavor for the beef and so good that I didn’t even use condiments on my burger.  Now coming from the mustard queen, that is saying a LOT!  They were juicy, flavorful, and all around perfect.

I can’t say enough good things about Chef Adam Feinberg, either.  He’s a down-to-earth Colorado guy whose talent for creating flavor is off the charts. His customer service skills are exceptional, too.  He went above and beyond my expectations by sending me samples of all five of his spice blends so that I could try them out.  The rubs available for sale right now are the Steak rub, BBQ, citrus BBQ, Chesapeake Bay, and the Goes With Everything rub. I’ve had such great results with them!  The first thing I made were these boneless pork ribs.


Talk about easy and painless cooking!  I bought 2 pounds of country ribs,  rubbed them with 1/4 cup of Feiny’s BBQ rub, placed them into a large (6-quart) slow cooker, added 1/4 cup of water and let them cook on low heat for 6 hours.  I served them up with BBQ baked beans (THIS is my favorite recipe) and a nice garden salad.

However, to save face, this chef DID contribute to the birthday meal a little bit.  I baked Brian’s cake.  From scratch.  Rest assured that no box mixes were harmed in the creation of this yummi dessert…


Brian is a chocolate lover (as if I needed another reason to adore him) so I baked up a milk chocolate butter cake and topped it with silky, creamy, dreamy, not-too-sweet chocolate ermine frosting.  If you’re scratching your head wondering what the heck ermine frosting is, you’re not alone.  Until this week, I called it “the world’s best cupcake frosting and filling” because I didn’t know there was any official name for it.  The method for making it is as fun and non-traditional as a group of Boy Scouts selling boxes of Thin Mint cookies.  For real…you know you want to try this.

Chocolate Cake with Ermine Frosting



  1. Zena Herbert says

    I’m late to the show but better late than never! This frosting looks dreamy and I’ll be trying it this weekend. Can you please tell me if it is freeze/thaw stable and how it holds up on a hot day. Thanks for your time.

    • says

      Zena, it’s very hard to answer your questions because I never tried to freeze it. As for heat stability, it does much better in heat than a traditional buttercream, because the butter doesn’t weep and melt making it this way

    • Zena Herbert says

      Thank you for your quick reply. I’ll do a freeze trial and post my observations if that’s OK. Tried to sign up for your Newsletter but the link is broken :(

      • says

        I’d love to hear how it turns out, Zena!

        As for the newsletter signup, I’m sorry that the link didn’t work for you. I’ll look into that matter immediately.
        In the mean time, I’d be happy to get you subscribed to my newsletter. Shall I use the email address that you’re using here?

        • says

          I’ve managed it through your website page, thank you. I’m looking forward to your delicious recipes and to participating in the community. I’ve added my page in the Website box so you can see what I do and put a face to a name. Hope you like it.


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