chocolate icing

Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat

Chocolate sponge cake

unsalted butter, softened,

golden caster sugar

eggs

cocoa powder

self-raising flour

milk

dark chocolate (or milk chocolate if you prefer)

unsalted butter

icing sugar, sieved

Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.

Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.

Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.

Once combined, add 1 more large egg and another third of the flour mixture and work that in.

Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.

Divide the mixture between the tins and smooth the top with the back of a spoon.

Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.

Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool.

Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.

To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.

Put the second cake on top and push down very gently. Spread the remaining icing over the top.

Use this easy chocolate buttercream recipe for rich and smooth icing every time - ideal for finishing birthday, celebration or party cakes

Chocolate fudge icing

milk chocolate,

slightly salted butter, softened

tbsp milk

Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.)

Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.

Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.

This is the best Chocolate frosting recipe! It’s a homemade chocolate buttercream frosting made with cocoa powder. It’s the perfect consistency for piping and decorating cupcakes and cakes.

Easy Chocolate Buttercream Frosting

(345 grams) unsalted butter, cold

(111 grams) cocoa powder, sifted

(650 grams) powdered sugar

(15 milliliters) pure vanilla extract

Cut butter into pieces, 1 tablespoon size. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter looks light in color and has more volume.

Sift the cocoa powder into mixing bowl. Turn the mixer on slow speed and beat until cocoa power is incorporated. 

Add 2 cups powdered sugar and the vanilla extract and mix on low speed until incorporated. Beat for an additional 2 minutes. 

Continue adding the  additional powdered sugar, 2 cup at a time and alternating with the heavy whipping cream and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 2 minutes before adding more powdered sugar.

After all the powdered sugar has been added, increase speed to medium-high and beat for another 2 minutes to whip additional air into the frosting.

This is the best chocolate frosting! Not too sweet, but plenty of chocolate flavor. I love not having to worry about bringing butter up to room temperature. This is definitely my go to chocolate frosting!

Your recipes are absolutely fabulous. I have done a few of them, with so MANY compliments. Just wondering if you have any tips for me...I only have a hand mixer, along with osteo-arthritis. The cold butter thing takes me forever &amp; hurts my hands. Any ideas? I can’t afford the Kitchen Aid mixer.

I made this tonight and it tastes delicious, only thing is mine is very thick and hard to pipe. More whipping cream?

Delicious! Only issue I had was it was thick and not pipeable. Add more whipping cream? Whip longer? I did use canola oil instead of vegetable oil (it’s all I had) ??

Oops the oil was in the vale not the frosting! ? thank you! My kids devoured your vanill cake with this frosting!

Love this recipe! The frosting is creamy and very chocolatey (is that a word?)!  
Which KitchenAid do you recommend?  I've had a Bosch mixer for 40-some years and now it's time to replace it but there's so many and I really want to get the right one - heavy duty, can do breads as well as cakes &amp; frostings.  Thanks for your help!

Definitely only worth tackling to me if you have a stand mixer.  Couple comments:
1. Don’t skip the several mins of mixing in between adding the dry ingredients.  Just don’t. 
2. If you’re making two 9 inch cakes into a layered cake you have more than enough frosting, so don’t feel the need to skimp on the middle later. 
3.  It’s so so so so easy to spread.  I frost like a toddler with a sharp knife and it came out very well.  I did a crumb coat but honestly didn’t need to do a crumb coat.

Hands down the best chocolate frosting recipe I have made and I have made a lot! I used ghirardelli cocoa and followed the recipe exactly! I have now found my go to chocolate frosting!

I just made this and am so disappointed :( I used less sugar (3 1/2 cups) as I don't like things too sweet and unsweetened cocoa powder and it's soooo sweet. I've added some whipped cream to try and balance out the flavour but it's still really sweet. There is no cocoa powder in the shops atm and it was my pregnancy craving so I'm really sad but also mildly buzzing from licking the whisk. I think this is a good recipe if you like super sweet things. The texture is really nice though.

Desperate times take desperate measures… You won’t believe that I made this in my blend tec small blending jar! quarantine has forced some serious creativity in this kitchen. But the cool thing is it worked! Now it wasn’t as firm and as perfect as the original recipe, but was smooth creamy and absolutely delicious on a midweek gluten-free vanilla cupcake! Definitely making this recipe again—the right way someday, saving it and sharing it!

I’ve baked for decades. I have many of my keeper recipes some are my own and some have been shared by others to me. 
I decided to try this “best chocolate frosting” recipe of yours and I have to admit it truly is the best and is titled correctly! This recipe is easy and is second to none! Totally number one on my go list

If you don’t like your frosting that sweet I just reduce the confectioners sugar. I’ve done as little as 2 1/2 cups but also cut back on the butter.. it doesn’t make as much but I don’t mind having the frosting in between the layers and on top.

I made this frosting to go on top of the yellow cake recipe and it was delicious!  The instructions were easy to follow and I was able to easily pipe the frosting for decoration.  A  true win for me was that my husband liked it.   I love all the recipes I've tried from Julianne.   She is pure genius in her creations!

I've made this a number of times for family events, and it's been a big success- I even had a acquaintance ask me to make a chocolate cake for an event she was having after she tasted it!
I use Ghirardelli cocoa powder, added 2 tsp of espresso powder, a sprinkle of salt, and swapped out a half cup of butter for a half cup of crisco to help with stability in the heat.  Truly a go-to recipe, thank you!

Fabulous, so rich and creamy. It got rave reviews from our guests. Instructions are easy to follow. Whenever I want chocolate frosting I will be using this recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1565763104/b24mcmc5n0naquvnjlgj.mp4

The Best Chocolate Frosting
(Edit)

This is the BEST Chocolate frosting recipe! It’s a homemade, rich chocolate buttercream frosting made with cocoa powder. It’s the perfect chocolate frosting for piping cupcakes and for decorating cakes, it’s whipped and airy but very stable and hold its shape. I am sharing all my tips for making the perfect chocolate buttercream.

The Best Chocolate Frosting Recipe

Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea

Chocolate buttercream icing

milk chocolate

butter, softened

icing sugar

Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.

Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

Chocolate icing is one of the easiest recipes to make and it turns out so luscious and succulent. The icing is perfect for cakes, cookies, and cupcakes.﻿

Easy Chocolate Icing Recipe

sugar

Tablespoons unsweetened cocoa

vanilla extract

Tablespoons unsalted butter, melted

2-3 Tablespoons warm water (or milk

Add the powdered sugar, cocoa, vanilla extract, butter,...

Add the powdered sugar, cocoa, vanilla extract, butter, and water to a large bowl and mix well.

Pour the icing over a dessert.

https://mediavine-res.cloudinary.com/video/upload/t0kuk0husow1ygeqjywg.mp4

Chocolate icing is one of the easiest recipes to make and it turns out so luscious and succulent. The icing recipe is perfect for cakes, cookies, and cupcakes.

This yummy homemade chocolate glaze combines 4 simple ingredients for a delicious and decadent icing or chocolate drizzle!

Easy Chocolate Glaze with Powdered Sugar

vanilla

Sift together the powdered sugar and cocoa powder to remove any lumps.

Add the milk and vanilla to the dry ingredients and mix to combine. Adjust the thickness by adding more powdered sugar to thicken or more milk to thin.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1694621268/prqy2v0byhenhzgwtesw.mp4

Make this super Easy Chocolate Glaze using powdered sugar and take your desserts to the next level! This luscious chocolate glaze can easily be made with simple pantry staples and has a velvety smooth texture. Combine cocoa, sugar, milk, and vanilla for a harmonious blend of decadent flavors to drizzle over all your favorite treats. With just a whisk and a few minutes, you can create the perfect finishing touch chocolate glaze for any dessert!

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Top Tags

Chocolate sponge cake

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Top 7 chocolate icing recipes from across the web

The most viewed chocolate icing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate sponge cake

Chocolate fudge icing

Easy Chocolate Buttercream Frosting

Easy Chocolate Buttercream Frosting

Chocolate buttercream icing

Easy Chocolate Icing Recipe

Easy Chocolate Glaze with Powdered ...

The most viewed chocolate icing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine