Chocolate Fudge Frosting

This is exactly the frosting I use on my cakes instead of buttercream. Truth is that I actually don't love American Buttercream and this Chocolate Fudge Frosting is so rich, thick and smooth without any grittiness. It's also so easy to make without a mixer and it's not full of sugar. It's sweetened with a bit of honey and the sugar that comes from the bittersweet chocolate. It is a very popular recipe, and I think you will love it! It's similar to the chocolate frosting on my most popular BEST Moist Chocolate Cake, with a slightly softer fudgier texture and it's a slightly larger batch.

WHY YOU WILL LOVE THIS RECIPE

• Easy recipe - this frosting is so easy to make with just a handful of ingredients and you don't need a mixer!
• Rich chocolate flavor - you'll use bittersweet chocolate to get the most rich chocolate taste.
• Not too sweet - this frosting isn't sickly sweet! In fact it's just perfectly sweet with only sugar coming from the chocolate and a bit of honey.
• No powdered sugar - you don't need icing sugar to make this!
• Fudgy chocolate frosting - this rich frosting is based on chocolate ganache lighted with sour cream. It is so easy to make and you don't need softened butter on the ready. It's simple and so decadent and fudgy! Many people have told me this is the best frosting they've ever made!

INGREDIENTS

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• Dark chocolate - you'll need pure dark chocolate to make the frosting. Anything between 50 and 70% cocoa solids will work, but I highly recommend dark chocolate with 60% cocoa solids. You can blend semisweet chocolate with my favorite bittersweet chocolate callets which are very convenient.
• Cream - you will need heavy whipping cream which has 35% milkfat to make the filling and the frosting.
• Sour cream - full fat sour cream adds richness and dairy notes to the frosting, while also lightening it up and softening the texture.
• Honey - it's a secret ingredient! It's not just there to add sweetness. Honey is a humectant which means it binds sugar. It keeps the frosting smooth and lush and glossy.
• Butter - just 2 tablespoons of butter enrichens this frosting and softens the texture a bit to make it really fudgy.
• Salt - to balance the sweetness and enhance the chocolate taste!

STEP BY STEP INSTRUCTIONS

• STEP 1). Chop chocolate. Finely chop the chocolate and place it in a medium bowl.
• STEP 2). Heat the cream and add to chocolate. Heat cream in a small saucepan until it comes to a boil. Remove from heat and pour it over the chocolate in the bowl.
• STEP 3). Add honey and butter. Add honey or corn syrup, butter, vanilla and salt.
• STEP 4). Combine ingredients to make an emulsion. Use a whisk to gently stir (do not beat) until smooth and glossy. Stir in concentric circles starting from the center and working your way out to the edges. You will see it transform into a smooth dark glossy chocolate ganache.
• STEP 5). Add sour cream. Mix in sour cream gently.
• STEP 6). Cool. Cover the bowl and place it in the freezer and stir every 5 minutes until thickened but not stiff. It will take 30-40 minutes. If you use the fridge it will take over an hour. Place the bowl in the fridge for about 20 minutes until thickened. Do not leave it in much longer or it will set up firm. If it is still really runny, then place it back in the fridge for another 5 minutes.
• STEP 7). Whip slightly. If you like a really dense fudgy frosting, you can stop here. But if you like it a bit billowy, then once thickened like warm pudding, beat with a whisk by hand for just a few seconds until thick and lightened a bit. Stop whisking if it starts to look matte and thick - just whip a few times but it should still stay glossy. It will firm up as you spread it.

EXPERT BAKING TIPS

• Chop the chocolate finely - the smaller the pieces, the more evenly and the faster the chocolate will melt under the cream. It will guarantee a smooth silky ganache.
• Stir gently - when mixing the hot cream with chocolate, it is important to stir gently to make a smooth emulsion. If you whisk or beat, it can incorporate air and physically break the emulsion so the fat separates out.
• Cool it gently - if you use the freezer, keep checking every 5 minutes. It's safest to use the fridge and stir every 10 minutes, but this will take longer. If the frosting cools too quickly, it can become grainy and it will be too firm to spread on the cake.

FAQ

If you love cake, check out these recipes!

Ultimate Moist Chocolate Fudge Cake Lemon Pistachio Cake Sticky Toffee Date Cake Moist Lemon Blueberry Bread Olive Oil Chocolate Bundt Cake Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting Chocolate Chip Banana Cake with Creamy Milk Chocolate Frosting Blueberry Peach Upside Down Cake

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