Dark Chocolate Frosting

By • October 22, 2013 • 2 Comments


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Author Notes: I've been using this recipe for ages and I can't really say were it came from but I do know that no baker should be without a frosting like this. It's deceptively simple to prepare; the only important part is to bring the sugar and heavy cream to a rising boil. It's thick and fudgey and hard to resist eating right out of the bowl. Let is chill and then come back to room temperature and it goes on like buttah!almacucina

Makes 12 servings

  • 8 ounces good quility bitter chocolate
  • 8 ounces butter
  • 1 & 1/2 cup heavy cream
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  1. Finely chop chocolate and transfer into the bowl of a stand mixer. Cut butter into small pieces and add to bowl. Mix on low just to combine.
  2. Pour heavy cream into a medium size heavy bottomed pot; whisk in sugar. Heat on medium-high, whisking occasionally, until mixture comes to a rising boil. Remove from heat and add to chocolate mixture; let sit for one minute.
  3. Mix on low, scraping down the bowl as necessary, for 1 or 2 minutes. Refrigerate for 1 hour and bring to room temperature before using.

Comments (2) Questions (0)

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5 months ago Jeanean

I'd like to thank you for posting a very easy and delicious chocolate frosting recipe. I made it to frost a gluten free choc cake mix (Ad Hoc brand) that I bought from Williams-Sonoma. The cake was good but the frosting was awesome! I only added a little instant espresso powder to your ingredients and I stirred it every 10 min. or so while it was in the fridge until it was a perfect spreading consistency. I worked perfectly and saved me from having to bring the cold frosting back to room temp to frost the cake. Loved it and so did everyone that ate the cake. Thank you again. Jeanean

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5 months ago almacucina

Thank you Jeanean, I'm very happy to hear the recipe worked out for you. I think the addition of espresso powder is a great idea, as is your method of stirring the frosting while it's cooling!