chocolate fudge frosting

My chocolate fudge frosting makes enough to frost one of the following cake sizes: a two-layer 8&quot; or 9&quot; cake, a one-layer 9x13&quot; cake, 12 cupcakes (generously frosted as seen in photos), or 24 cupcakes (modestly).Recipe also includes a how to video!

Chocolate Fudge Frosting

oz unsweetened chocolate (coarsely chopped)

unsalted butter ((75 grams))

milk ((118 milliliters))

salt

sugar

vanilla extract

Combine chopped chocolate, butter, milk, and salt in a saucepan over low-heat.

Stir frequently until chocolate and butter are completely melted and mixture is smooth.

Remove chocolate mixture from the heat and pour into a large bowl. Add powdered sugar and vanilla extract and whisk until icing is glossy and smooth.

Allow the frosting to cool, stirring occasionally, until it is thick enough to spread or pipe over cake/cupcakes (how long this takes will vary greatly depending on many factors including how hot the chocolate mixture became, the temperature of your kitchen, etc.). The more you whisk the mixture the faster it will cool.

https://embed.mediavine.com/videos/jsuwcwvnzthjmwbjcurt

My rich chocolate fudge frosting is simple to make and tastes better than any store-bought frosting! Recipe includes a how-to video.

Fudge Frosting

Get my Chocolate Fudge Frosting Master Recipe for perfect consistency and sweetness for all of your chocolate frosting needs!

Chocolate Fudge Frosting Recipe

(8 ounces 225 grams) butter, at room temperature

(24 ounces 690 grams) powdered sugar, SIFTED

cocoa powder

(5floz/142 grams) whole milk

In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger in volume.

Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.

Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.

If the frosting is too thick, slowly add more milk or half and half, one tablespoon at a time, until it reaches the desired consistency.

You can use the frosting immediately, or store it in the refrigerator for 3 days.

This recipe is for a dark chocolate frosting that is much like a fudge frosting. This is a great chocolate fudge frosting that is not too sweet.

Chocolate fudge frosting

unsalted butter

Cacao Barry Ocoa 70% dark chocolate (chopped)

Cacao Barry extra brute cocoa powder

mL pure vanilla extract

icing sugar (sifted)

sour cream (14% fat)

Melt the butter and the chopped chocolate together in a small bowl over a double boiler. When completely melted and uniform, set aside to cool to room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, beat together (starting on low) the cocoa powder, vanilla, half the icing sugar, the cooled melted chocolate mixture, and the sour cream. When the mixture is smooth, add the rest of the icing sugar, and continue beating til it’s smooth and fluffy.

Get ready to indulge in the most decadent and incredibly smooth Chocolate Fudge Frosting. It only takes 3 minutes to make and will take your favorite cupcakes and cakes to a whole new level! This rich, velvety fudge icing is so simple to make and delivers a taste that rivals even the finest gourmet bakeries using simple ingredients you already have!

3 Minute Chocolate Fudge Frosting

cocoa powder (natural)

heavy cream

In a microwavable safe medium bowl, melt the butter 30 seconds at a time until melted.

Add the ⅔ cup cocoa and whisk until smooth making sure there are no lumps. The butter should completely melt the cocoa powder.

Transfer the chocolate mixture to the bowl of an electric mixer.

Sift  4 cups of powdered sugar and add to the bowl. Add the ½ cup heavy cream.

Attach the whisk attachment and mix on low speed for 30 seconds until the mixture is combined.

Raise the speed up to medium high and whip for 30 seconds.

Frost on top of your favorite cupcakes or cake

Am excited to try this recipe.   Beautiful instructions.  Thank you.

Great taste.
I needed to add a lot more liquid to make it spreadable

Delicious and easy … just like you said! 😊
Great directions!  Thank you

Chocolate Slab Cake with Chocolate Fudge Frosting - Imagine a large, rectangular slab of super moist chocolate cake, all covered in a smooth and velvety Chocolate Fudge Frosting.

Chocolate Slab Cake with Chocolate Fudge Frosting

all-purpose flour

white sugar

brown sugar

instant coffee granules

2¼ tsp baking soda

½ tsp baking powder

milk

vegetable oil (or light olive oil)

tsp vanilla extract

eggs (large)

water (hot)

chocolate

butter

g sugar

Preheat your oven to 350°F (175°C). Grease and line a 9 x 13 pan with parchment paper.

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt using a mesh strainer. Sifting helps to ensure that the dry ingredients are well combined and free of lumps.

Add brown sugar, white sugar and coffee granules to dry ingredients. Use a hand whisk to thoroughly combine all of the dry ingredients. This helps to evenly distribute the leavening agents and sugar, ensuring a uniform texture in your cake.

In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs. Ensure that the wet ingredients are well combined.

Create a well in the centre of the dry ingredients. Pour the wet ingredients into the well. Gently fold the dry ingredients into the wet ingredients until just combined. 

Gradually add the hot water to the batter, stirring continuously. The batter will be thin, but this is normal. The hot water helps to bloom the cocoa and create a moist cake.

Continue to mix the batter until it becomes smooth. The consistency should be thin but well-mixed.

Pour the batter evenly into the prepared cake pan. Tap the pan on the counter to release any air bubbles.

Place the pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.

Once the cakes are completely cool, you can frost them with your favorite frosting or serve them as-is.

Chocolate Cake

In a medium-sized pan over medium heat, combine the chopped chocolate, unsalted butter, powdered sugar (if using), vanilla, instant coffee granules (if using), cream and a pinch of salt.

Stir the ingredients continuously with a wooden spoon or silicone spatula until the chocolate and butter are completely melted and the mixture is smooth. The sugar, if used, should dissolve into the mixture. 

Mix until the mixture is well combined and has a glossy texture.

Once the mixture is smooth and well combined, remove the pan from the heat.

Transfer the frosting to a mixing bowl. Let it come to room temperature then refrigerate and allow it to chill until it reaches a spreadable yet thick consistency.

Once the frosting has reached the desired consistency, spread it generously over the cooled chocolate cake with an angled spatula.

If desired, you can decorate the frosted cake with additional chocolate shavings, sprinkles, or other decorations of your choice.

https://content.jwplatform.com/videos/uxQDI8CP.mp4

Chocolate Slab Cake with Chocolate Fudge Frosting Chocolate Cake Sheet Cake

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