DARK CHOCOLATE FROSTING FOR CAKE
This chocolate fudge icing with cocoa powder is going to be your new go-to if you're making a rich chocolate cake. It's great with layered cakes and chocolate cupcakes. Since it's so easy to make, rich and decadent, but not too sweet.There are no complicated steps or electric mixer required for this easy stovetop dark chocolate fudge frosting.
WHAT IS CHOCOLATE FUDGE ICING MADE OF?
A few basic ingredients are all it takes to make the best chocolate frosting. The recipe card below has a full detailed list of ingredients, but here's what you'll need:
- heavy cream - using heavy whipping cream helps to make this quick fudge frosting rich and smooth.
- unsweetened cocoa powder - Our chocolate fudge icing will be made with unsweetened cocoa powder, preferably Dutch-processed, but any natural, unsweetened cocoa powder would work as well.
- espresso powder - I like to add a little espresso powder to deepen the chocolate flavor.
- powdered sugar - Powdered sugar helps thicken this quick fudge frosting and adds some sweetness.
- bittersweet chocolate - A rich chocolate flavor is added without making this easy chocolate fudge frosting too sweet. The Ghirardelli baking bars are my favorite because the melted chocolate they produce is so silky!
- butter - I use salted butter, but you can use unflavored butter as well. Just add salt to your taste.
- vanilla - Pure vanilla extract gives the best flavor. It is possible to make your own.
HOW TO MAKE CHOCOLATE FUDGE FROSTING
This cake's detailed step-by-step instructions and full ingredient measurements can be found on the recipe card. Here's a look at how you'll make this recipe:- Heat your heavy cream over medium heat until tiny bubbles appear around the edges (hot, but not boiling) Cool down.
- Whisk the mixture until smooth by sifting in powdered sugar, cocoa powder, and espresso powder.
- Chop up the chocolate and stir until it's melted. To cool, whisk the chocolate mixture in a heatproof bowl. The frosting should be touched by plastic wrap so that it doesn't form a film on top.
STORAGE
You can store this chocolate fudge buttercream frosting in the fridge, in an airtight container, for up to four days. You can also freeze it, well wrapped, for up to two months.
If the icing is already grainy, you can try gently reheating it and stirring it until the sugar crystals dissolve, then allowing it to cool properly at room temperature.
How many cake layers will this chocolate icing recipe cover?
This recipe makes enough chocolate fudge frosting to frost a single layer 8-inch or 9-inch cake, a Bundt cake, or 12 cupcakes. If you double the recipe, it's enough for a two-or three layer 8-inch cake, a two-layer 9-inch cake, or 24 cupcakes.
You can store this chocolate fudge buttercream frosting in the fridge, in an airtight container, for up to four days. You can also freeze it, well wrapped, for up to two months.
WHY IS MY CHOCOLATE FUDGE ICING GRAINY?
It may have been that your chocolate fudge frosting cooled too quickly. If the icing cools too rapidly, the dry ingredients may not have enough time to fully dissolve, leading to a grainy texture. Make sure that you allow enough time for this chocolate fudge icing recipe to cool at room temperature.If the icing is already grainy, you can try gently reheating it and stirring it until the sugar crystals dissolve, then allowing it to cool properly at room temperature.
How many cake layers will this chocolate icing recipe cover?
This recipe makes enough chocolate fudge frosting to frost a single layer 8-inch or 9-inch cake, a Bundt cake, or 12 cupcakes. If you double the recipe, it's enough for a two-or three layer 8-inch cake, a two-layer 9-inch cake, or 24 cupcakes.
TOP TIP
Remember to sift in your dry ingredients through a fine mesh sieve -- this will allow your sugars and cocoa powder to mix in easily and prevent lumps.RECIPE BEST CHOCOLATE FUDGE FROSTING - An East Must-Try Recipe
EQUIPMENT YOU MAY NEED
INGREDIENTS
- ⅔ cup (158 ml) heavy cream
- 8 oz (227 g) bittersweet chocolate - chopped
- ¾ cup (170 g) salted butter - cubed
- ⅔ cup (80 g) powdered sugar
- ¼ teaspoon (0.3 g) espresso powder
- 1 tablespoon (5 g) unsweetened cocoa powder - preferably Dutch-process
- 2 teaspoon (10 ml) vanilla extract
INSTRUCTIONS
1. Heat heavy cream in a saucepan over medium heat until it is hot, but not boiling. You'll begin to see little bubbles forming around the edges of the pan.
- ⅔ cup heavy cream
2. Reduce heat to low. Sift in cocoa powder, powdered sugar, and espresso powder. Whisk well until fully combined and smooth.
- ⅔ cup powdered sugar,
- ¼ teaspoon espresso powder,
- 1 tablespoon unsweetened cocoa powder
- 8 oz bittersweet chocolate,
- ¾ cup salted butter,
- 2 teaspoon vanilla extract
5. Let frosting cool at room temperature for around 45 minutes -- less for a thinner frosting, and more for a thicker frosting.
NOTES
Servings: This recipe makes enough chocolate fudge frosting to frost a single layer 8-inch or 9-inch cake, a Bundt cake, or 12 cupcakes. If you double the recipe, it's enough for a two-or three layer 8-inch cake, a two-layer 9-inch cake, or 24 cupcakes.
NOTES
Servings: This recipe makes enough chocolate fudge frosting to frost a single layer 8-inch or 9-inch cake, a Bundt cake, or 12 cupcakes. If you double the recipe, it's enough for a two-or three layer 8-inch cake, a two-layer 9-inch cake, or 24 cupcakes.
NUTRITION:
Serving: 1 serving | Calories: 171 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 14 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.3 g | Cholesterol: 28 mg | Sodium: 58 mg | Potassium: 79 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 335 IU | Vitamin C: 0.05 mg | Calcium: 15 mg | Iron: 1 mg
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