Best Rich Chocolate Frosting Recipes

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.

SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING

Steps:

• Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
• With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
• Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
• Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
• While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
• Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.

RICH AND CREAMY CHOCOLATE FROSTING FROM TOLL HOUSE

Steps:

• In small saucepan, melt butter. Stir in mini-morsels until melted.
• Add salt and vanilla.
• Gradually beat in confectioner's sugar and milk until creammy and fluffy. I beat this for a good 10 minutes. The longer you beat it, the creamier it gets.
• Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting).

RICH CHOCOLATE CAKE WITH WHIPPED FROSTING

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
• In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
• Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
• Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.

RICH 'N' FLUFFY CHOCOLATE FROSTING

Steps:

• In a saucepan, bring cream to a simmer, about 180° remove from the heat. Stir in chips until melted. Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in confectioners' sugar until smooth and thick. Store in the refrigerator.

RICH DARK CHOCOLATE CAKE WITH RED WINE CHOCOLATE FROSTING

Steps:

• Pre-heat the oven to 180°C Line two cake tins with parchment paper and grease.
• In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients).
• Make a well in the middle and add all the liquid ingredients.
• Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix!
• Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine.
• Turn the cooked cakes out onto a cooling rack and place to one side.
• While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly.
• When the cake has cooled, spread the frosting on the top of one layer and place the other on top.

RICH CHOCOLATE CAKE WITH GANACHE FROSTING AND TRUFFLE-EGG NEST

Steps:

• Preheat oven to 350 degrees. Coat two 3-inch-high, 7-inch-round cake pans with cooking spray; line bottoms with parchment paper. Coat parchment with cooking spray, and dust with cocoa powder, tapping out excess.
• Melt butter in a large saucepan over medium heat. Add cocoa and espresso powders and water; whisk until dissolved. Whisk in sugar until smooth. Remove from heat, and whisk in eggs, buttermilk, and vanilla. Add flour, baking soda, and salt; whisk until combined.
• Divide batter among prepared pans. Bake until a cake tester inserted into centers comes out clean, about 45 minutes. Let cool 20 minutes. Unmold, and remove parchment; let cool.
• Trim tops of cake layers level. Place 1 layer, cut side up, on a wire rack set over a rimmed baking sheet. Spread with 1/2 cup ganache frosting. Place remaining layer, cut side down, on top. Coat top and sides with remaining cup frosting. Refrigerate until firm, about 15 minutes.
• Put semisweet chocolate, cream, and corn syrup into a heatproof bowl set over a pan of simmering water, and stir until smooth. Let cool 5 minutes. Pour over cake, and then refrigerate until firm, about 15 minutes.
• Using a chef's knife, scrape milk chocolate bar at a 90-degree angle, forming enough curls and shards to measure 1 1/2 cups. Transfer to a rimmed baking sheet, and refrigerate until ready to use.
• Transfer cake to serving dish; form a nest with chocolate shavings on top, and fill with truffle eggs.

CREAMY RICH CHOCOLATE FROSTING

Steps:

• 1. In a medium bowl, stir cocoa into melted butter and blend thoroughly.
• 2. Add powdered sugar and half and half, alternately, into cocoa mixture, beating until spreading consistency. Add the vanilla.
• 3. Add more half and half if needed to reach proper consistency. Frost completely cooled cake or cupcakes. Makes about 2 cups frosting.

RICH AND CREAMY CHOCOLATE FROSTING

Steps:

• In a small saucepan melt butter. Stir in chocolate chips until melted. Transfer to a small bowl. Add salt and vanilla.
• Gradually beat in confectioners sugar and milk until of spreading consistency.

RICH AND CREAMY CHOCOLATE FROSTING

Steps:

• Mix sugar and cocoa together stir well. In seperate bowl cream butter milk and vanilla extract together. Once blended add dry ingredients and blend with mixer on slow speed. If necessary, adjust the consistency with the sugar and/or milk.

RICH AND CREAMY CHOCOLATE FROSTING FROM TOLL HOUSE

Steps:

• In small saucepan, melt butter. Stir in mini-morsels until melted. Add salt and vanilla. Gradually beat in confectioner's sugar and milk until creammy and fluffy. I beat this for a good 10 minutes. The longer you beat it, the creamier it gets. Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting).