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!

A simple, fudgey, delicious chocolate icing recipe made with real chocolate. It&#039;s an incredibly easy chocolate frosting recipe with no special equipment needed. 

Chocolate icing made with real chocolate

water

dark brown sugar ((or regular brown sugar))

unsalted butter, cubed

300 g 10 ounces good-quality dark chocolate, finely chopped

Put the water, dark sugar and butter in a pan over a low heat to melt.

When the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so all the chocolate is heated.

Leave it for a minute or two and then whisk until the icing turns smooth and glossy.

Leave it for 1-3 hours and whisk every 20-30 minutes until it is thick.

When the cake has cooled spread it with the fudge icing.

THE most delicious, rich, smooth chocolate icing you'll ever taste.

Warning - do not taste it before using it to ice a cake. There will be none left. You cannot stop at one spoonful! It's irresistible!

The best chocolate fudge frosting of all time! So easy to put together, and so rich and creamy that you&#39;ll be eating the frosting with your spoon!

Chocolate Fudge Frosting

cream (heavy cream, whipping cream)

chocolate (I use 50% dark chocolate)

butter (unsalted)

instant coffee powder

(omit

cocoa powder (unsweetened, sifted)

vanilla essence/extract

Place a saucepan over medium heat and add in the cream. Heat until you begin to see little bubbles forming around the edges of the pan. The cream shouldn&#39;t be boiling.

Turn the heat to low and add in the cocoa powder. Mix until well combined.

Add in the remaining ingredients and continue to gently stir until all the solid ingredients are melted and you have a very smooth mixture.

Strain the mixture into a heat proof bowl to get rid of any lumps (this step is optional), and then cover the top with cling wrap so that the cling wrap is directly touching the top of the frosting. This will prevent a skin from forming as it cools down.

Let the mixture cool completely (about 45 minutes) before using.

I have made this recipe a lot of times. Yesterday I wanted to make the icing but I only had sour cream and not heavy cream in the fridge. I melted the butter and chocolate together before adding the other ingredients and it worked out just as well as the original recipe. I love that it doesn't have loads of sugar.

Absolutely delicious choc fudge frosting! Have used this recipe many times with a chocolate and vanilla cakes, and it had always worked a treat.

I am so thankful I found your recipe. I made this to top my birthday cake and it was THE BEST chocolate frosting I've ever had!!!! Great job! I didn't have cream, so used whole milk and omitted the coffee powder and it was perfect for me. Thank you!...and yes I did enjoy it right off the spoon!!

So super yummy! This is a classic fudge frosting and I swear you won’t have to buy from the can anymore thanks mk!

Maryam, your recipe is genius! Well done!  Easy to make and delicious 😋

I use 2/3 milk chocolate chips to 1/3 semi sweet because I’m not a dark chocolate fan, but this is hands down the best chocolate fudge frosting I have ever tasted!

so rich, gooey, and delicious, exactly what I was craving! I poured it straight from the stovetop and it was perfect

https://www.youtube.com/watch?v=prwfkt-_uCw

RECIPE: https://cakesbymk.com/recipe/chocolate-fudge-frosting/

In this video I'll be showing you how to make the best chocolate fudge frosting of all time! It's so so easy to put together, and is so rich and creamy and fudgy that you'll be eating the frosting with your spoon! This chocolate frosting goes perfectly with cakes and cupcakes and is great for piping too!

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INGREDIENTS LIST:
- 113g (1/2 cup) heavy cream/whipping cream
- 200g (1¼ cup) 50% dark chocolate
- 113g (1/2 cup) butter*
- 85g (1/2 cup) powdered/icing sugar
- 0.5g (1/4 tsp) instant coffee powder
- 1g (1/4 tsp) salt (omit if using salted butter)
- 5g (2 tsp) unsweetened cocoa powder
- 4g (1 tsp) vanilla essence/extract

*Salted and unsalted butter will both work fine

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Chocolate FUDGE FROSTING! SUPER EASY, insanely good, rich and creamy chocolate frosting

A 4 ingredient chocolate fudge frosting made in a saucepan. No mixer, no melted chocolate, not too sweet and deeply chocolatey!

Chocolate Fudge Frosting (No Mixer!)

unsalted butter (6 sticks or 675 grams)

whole milk (320 grams)

sugar (360 grams)

cocoa powder (100 grams), preferably Dutch processed

instant coffee (optional, but recommended)

½ tsp salt (optional, but recommended)

Add all the ingredients to a large saucepan (or deep frying pan) and place on the stove on medium to medium low heat.

Cook, stirring occasionally, until the butter has melted. The mixture might look funny and lumpy at first, but keep stirring and cooking and it will turn into a smooth chocolatey sauce. You can taste it at this stage and add more sugar or cocoa powder if desired

Keep cooking and stirring until the mixture comes to a boil. It will start to bubble up, then become frothy all over and rise in volume. At this stage, it will start to thicken up

After a few more minutes of stirring and cooking, the mixture will stop bubbling and turn into a thick, glossy chocolate sauce. The consistency should be similar to a thick chocolate syrup (like Hershey&#8217;s). This will take around 10-15 minutes of total cooking

Once done, pour the frosting into a wide dish such as a 9&#215;13 pan. It will still be quite runny, don&#8217;t worry. Press cling wrap directly onto the surface of the frosting (otherwise, it will form a skin which will then create lumps in the frosting)

Refrigerate for about 1-2 hours, or until the frosting becomes firm and spreadable. Now use it however you want!

https://content.jwplatform.com/videos/L8vd1DK0.mp4

How to make an easy 4 ingredient chocolate fudge frosting without a mixer

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Top 10 chocolate icing recipes from across the web

The most viewed chocolate icing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate sponge cake

Chocolate fudge icing

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Easy Chocolate Buttercream Frosting

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Easy Chocolate Glaze with Powdered ...

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The most viewed chocolate icing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine