This is the ultimate chocolate frosting recipe! The rich chocolate flavor is perfect for all kinds of desserts, and it pairs perfectly with the fluffy texture of your favorite cake. All you need is a few simple ingredients and you have a new go-to for birthdays or a cake for a Tuesday!
For all my favorite chocolate recipes, check out my collection of chocolate desserts!
How To Use Chocolate Frosting
There’s no wrong way to use chocolate frosting! A simple yellow cake or a layer cake is the classic way to go, but this recipe is perfect on almost anything. Try it on:
- White cake or devil’s food cake
- Vanilla or chocolate cupcakes
- Cookies (try it in sandwich cookies!)
- Brownies
- Licking right from the spoon 😉!
For two other classic frosting recipes, check out my Cream Cheese Frosting and Swiss Meringue Buttercream!
Frosting Tips and Tricks
- Instead of cocoa powder, this recipe calls for chopped bittersweet chocolate and espresso powder. It adds an extra layer of flavor that elevates it above other frostings! Don’t worry — it doesn’t taste like coffee!
- This has a thick consistency. Make sure to follow the recipe and tip below to get something that is spreadable but thick.
- You can spread the frosting with a or use a piping bag.
- Make sure to use a low speed on your stand mixer (or hand mixer) to create a smooth mixture.
- You can store leftover frosting in an airtight container in the refrigerator for about a week.
- On a hot day, the mixture may not thicken adequately. Don’t despair! You can just pop the bowl into the refrigerator for several minutes before adding the confectioners’ sugar.
Easy Chocolate Frosting Recipe
Servings: 1 8-inch triple layer cake, or 2 9 by 13-inch cakes
Equipment
- medium saucepan
- Stand Mixer fitted with the paddle attachment
Ingredients
- 1/2 cup / 120 ml heavy whipping cream plus more, as needed
- 1 cup / 220g unsalted butter
- 1 tsp espresso powder
- 1 pinch kosher salt
- 16 oz / 450g bittersweet chocolate coarsely chopped
- 2 1/2 cups confectioner's sugar sifted if lumpy
Instructions
- In a medium saucepan over low heat, combine the cream, butter, espresso powder, and salt and bring to a gentle simmer, stirring often until the butter is melted. Add the chocolate and swirl the pan until the chocolate is submerged in the hot cream. Let the mixture sit for about 3 minutes, then whisk until smooth.
- Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Let the mixture cool to room temperature; it will become quite thick as the butter and chocolate set.
- Turn the mixer speed to low, add the confectioners' sugar, a little at a time, and beat until smooth and spreadable. If the frosting is at all grainy, add additional cream, 1 Tbsp at a time, until smooth. The frosting will be quite soft but firm enough to cling to the cake and spread evenly.
- Use immediately.
Notes
On a hot day, the mixture may not thicken adequately. You can pop the bowl in the fridge for several minutes before adding the confectioners’ sugar.
Tried this recipe?Let us know how it was!
