Dark Chocolate Frosting Recipes

CHOCOLATE FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
• Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

DARK-CHOCOLATE CAKE WITH GANACHE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
• In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
• Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
• Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

CAROLINE'S CHOCOLATE FUDGE FROSTING

Steps:

• Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
• Let stand until spreadable (frosting will thicken as it cools).

DARK CHOCOLATE SHEET CAKE WITH DARK CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
• Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
• Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
• Spread frosting over the cooled cake.

DARK CHOCOLATE FROSTING

Steps:

• Roughly chop the chocolate and put into a food processor.
• Pulse briefly to chop fine.
• Heat the cream in a saucepan just to the boiling point.
• With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended.
• Transfer the frosting to a bowl.
• If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature.
• It must be cool, not cold, to be spreadable.
• Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is.
• Refrigerate the cake after applying the frosting.
• Makes enough to frost a 2 layer cake, about 2-1/2 cups.

HOW TO MAKE DARK CHOCOLATE FROSTING

Steps:

• Chop the chocolate and place it in a heatproof bowl over a pan set over simmering water (be sure the bowl is not touching the water so your chocolate does not scorch). Stir the chocolate until just melted and set aside until cooled to room temperature
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes
• Add the heavy cream and vanilla and continue beating for 3 minutes
• Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy
• In a separate bowl, dissolve the coffee in 2 teaspoons of the hottest tap water
• With the mixer on low speed, add the chopped chocolate and dissolved coffee to the butter/sugar mixture and beat until blended and smooth
• Spread immediately on the cooled cake and top with sprinkles, if using

DARK CHOCOLATE FROSTING

Steps:

• Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.
• Add in the sifted dark cocoa, vanilla extract and salt, and mix on low until the ingredients are fully incorporated.
• Slowly mix in the powdered sugar. Half way through, add in the heavy cream to make the frosting easier to mix. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
• To make the frosting extra smooth, stir by hand with a rubber spatula for a couple minutes. Push the frosting back and forth to work out any extra air that was incorporated while the frosting was being mixed. Cover with plastic wrap to prevent crusting and set aside.
• Repeat step 5 and stir the frosting by hand again right before you use it. Sometimes as frosting sits it develops air bubbles. Giving it a good stir helps make sure it stays silky smooth before you add it to your cake or cupcakes.

CHOCOLATE FROSTING

Steps:

• In a saucepan over medium heat, melt butter with 1/3 cup water and the cocoa, stirring until smooth. Remove from heat, and let cool.
• Add confectioners' sugar, salt and vanilla, and stir until smooth. Stir in egg yolks until smooth, and then chocolate. Use immediately.

RICH CHOCOLATE FROSTING

Steps:

• In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.

DARK CHOCOLATE FROSTING

Steps:

• Place chocolate, corn syrup, and salt in food processor.
• In small saucepan, bring cream to boil.
• With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
• Stop food processor and add confectioners' sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
• Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You'll know it's ready when a spoon can stand up in it.