Ingredients

makes enough to frost 1 8-inch layer cake

　　1 (10-ounce) bag Enjoy Life semisweet chocolate chips (1 1/2 cups)

　　1/4 cup unsweetened cocoa powder

　　1/4 cup boiling water

　　1 cup dairy-free, soy-free vegetable shortening

　　1/4 cup confectioners’ sugar

　　Pinch of salt

　　1 tablespoon rice milk

　　

Step 1

Place the chocolate chips in a microwave-safe bowl. Melt in the microwave, stopping to stir every 30 seconds. It will take about 2 minutes to melt them. Stir until smooth, about 1 minute. Let cool to room temperature.

　　

Step 2

Combine the cocoa powder and boiling water in a small bowl, stirring until smooth and the cocoa has dissolved completely.

　　

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, confectioners’ sugar, salt, and rice milk, beating on medium speed for about 3 minutes, or until light and fluffy.

　　

Step 4

Add the melted chocolate and beat on low speed for 2 minutes, scraping down the sides of the bowl as necessary. Add the cocoa mixture, and beat for about 1 more minute, or until combined.

　　Cooks' Note

　　This frosting sets after a few hours, hardening into a shell. I like it this way, but if you prefer a softer frosting, add a little more boiling water or shortening. The frosting will be slightly less chocolaty, but it will be soft.

　　Allergen-Free Baker's Handbook