Description
Rich and creamy chocolate fudge frosting made with dark chocolate, heavy cream, and butter. A smooth homemade chocolate frosting perfect for cakes, cupcakes, and chocolate layer cakes.
Frosts one 6-inch layer cake or 12 cupcakes
Ingredients
- 240 ml (1 cup) heavy cream
- 310 g (11 oz / 1 ¾ cups) dark chocolate 54%, finely chopped
- 125 g (½ cup) unsalted butter, softened
- 85 g (¾ cup) powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Place the finely chopped dark chocolate in a large heatproof bowl.
- Heat the heavy cream in a saucepan over medium heat until hot and steaming but not boiling.
- Pour the hot cream over the chopped chocolate and let sit for 1 minute without stirring.
- Gently stir with a spatula or whisk until the chocolate is completely melted and smooth.
- Add the softened butter and mix until fully incorporated and creamy.
- Add the powdered sugar, vanilla extract, and salt, then mix again until smooth and glossy.
- Let the chocolate fudge frosting cool at room temperature, stirring occasionally, until thick and spreadable.
- Use immediately to frost cakes, cupcakes, or layer cakes.
Notes
Storage: Store the chocolate fudge frosting covered in the fridge for up to 5 days and let it soften at room temperature before using.
Tips:
- Use good chocolate: Use good quality dark chocolate for the best flavor and texture.
- Finely chop the chocolate: Smaller chocolate pieces melt more evenly.
- Do not boil the cream: Heat the cream just until steaming.
- Cool before using: The frosting thickens as it cools at room temperature.
- Too firm after chilling: Let the frosting sit at room temperature before spreading or piping.
- Prep Time: 5 minutes
- Category: frosting
- Cuisine: American