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
Although this frosting is initially wonderfully soft, it firms up as it cools further and when it is whipped. You can absolutely use this frosting for piping cakes and cupcakes! Just follow the last step to whip it slightly with a whisk and it will firm up as it cools.
If you prefer more frosting, you can easily double it or make 1.5x the recipe. The main change will be that it will take longer for it to thicken to a spreading consistency.
You can also replace honey with corn syrup or golden syrup. Do not use maple syrup as it has a higher moisture content and it can interfere with the consistency.
Yes, you can freeze this frosting in a resealable freezer bag. When ready to use it, place it in the fridge overnight to thaw completely and then bring it to room temperature. Whip it with a whisk to re-combine and use immediately.
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 CakeLooking for cake recipes?
Check out these cake recipes to use chocolate frosting:
More chocolate
There is never too much chocolate! Try these delicious chocolate recipes:
Video
Chocolate Fudge Frosting
Ingredients
- 1 cup 237ml 35% whipping cream
- 3 tablespoon 45ml honey
- 2 tablespoon 28g unsalted butter
- ⅛ teaspoon salt
- 10 oz 284g dark chocolate finely chopped
- ½ cup 120ml sour cream
- ½ teaspoon pure vanilla extract
Instructions
- Chop chocolate. Finely chop the chocolate and place it in a medium bowl.
- 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. Add honey and butter. Add honey or corn syrup, butter, vanilla and salt.
- 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. Add sour cream. Mix in sour cream gently.
- 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.
- 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.
Hi,
Hi, this looks delicious. If I wanted to make this recipe non dairy, can I substitute coconut milk or cream for the heavy cream and sour cream? Should I do a 1:1 substitution or what would you recommend?
Hi Bryn, it will work with coconut cream at 1:1.
If freezing this, do you freeze after you whip it ( if you want it billowy) or before?
Also, does it need to be kept in the fridge or is it shelf stable at all?
Love every recipe of yours, you're always my go to baker as I know I can trust the recipe to turn out perfect every time.
If freezing this, do you freeze after you whip it ( if you want it billowy) or before?
Love every recipe of yours, you're always my go to baker as I know I can trust the recipe to turn out perfect every time.
I found this recipe when looking for something fudgy for a "Matilda" cake. I am not a big fan of frosting, and the fact that it was unsweetened was what drew me. It is certainly sweet enough as is! I was sceptical at first, but I trusted the process and it came out great. I subbed corn syrup for honey.
Delicious. Used this to frost a small chocolate cake. Super easy to make. This will be in my bookmarks for sure.
Hey can i just add normal full fat cream instead of sour cream ?
Does this harden when cold? Looking for a recipe where choc frosting stays fudgy/soft even when cold
Hi Ali, this does become firm when cold, although it has a fudgy texture instead of hard because it doesn't have so much butter.
Love this! Can I replace honey with maple syrup? Is the taste gonna be significant?
Hi Loren! I would recommend corn syrup instead of maple syrup since maple syrup has a higher water content.
Hi, could I use Greek yogurt instead of the sour cream? I am in Greece and sour cream isn't readily available.
Hi Persefoni, yes you absolutely can!
I just decided to use this recipe, sounds great,its in the oven as we speak..
It was very easy no fuss cake to make.
I hope that this cake, turns out absolutely amazing, the cake i am making
Is for my son girlfriend, my future daughter in law, I will write another
Comment tomorrow after she has a vote till then.
Thanks Joanna! Hope it works out well for you!
I made this today and it looks great. Had no problem with it, directions were spot on. I just want to know if I can refrigerate it or it ok on the counter for a couple of days? I have not tried it yet & that is why 4 stars. Will followup once I try it!
Hi Sharon, You can refrigerate it if you won't be using it for 2 days, however it will firm up a lot once refrigerated and it will not be spreadable. You can try reheating gently over a double boiler with constant stirring.
Saw this on instagram and had to make it. You are right - it's the best!
The cream used is regular full fat cream or the non dairy whipping cream?
Hi Ashu, it's full fat 35% dairy whipping cream.
Love how nicely it spreads, and it looks great. Taste is good but not great. I've made a lot of ganache frostings, essentially what this is, but the tang from the sour cream is a little odd. It does cut the sweetness some, which I do like, but I just can't get passed the tang. I plan to experiment a bit more on my own. For my tastes, this is close but not a "go to" recipe just yet.
Thanks Meg, I hope you find another version that you like without sour cream.
Hello
I'll love to try this but the problem here is sour cream. Can I substitute it with Greek yogurt? Also, can I use milk chocolate instead of dark or semi sweet chocolate?
Hi, yes you can use full fat Greek yogurt, but you must use dark chocolate for this recipe to set properly.
With sour cream icings I can always taste the tang. Would Greek Yogurt be a good substitute?
Yes that would work! Just make sure it is full fat.
Hi! This looks great! Since there is sour cream and cream in this recipe, does the cake need to be refrigerated after being frosted? Thanks!
Hi Sandy, it is stable for 2-3 days in a cool temperature and then after that you can refrigerate it.
Could you please share the quantities for the ganache frosting recipe
Are the calculations for heavy cream and sour cream correct. Would love to make frosting
Hi Angela, yes they are.
hi. looks delicious . i have a doubt. the recipe says 1 cup whipping cream is 300ml and 1/2 cup sour cream is 120ml. is it correct?
I don’t like honey and chocolate. Could I substitute corn syrup or golden syrup instead? Thanks! Great recipe!!
Hi Olivia, yes you absolutely can! I'd recommend corn syrup.
Is this fudge pipeable? It looks great and want to try make your chocolate cake and make some decorations if I can. Thanks so much!
Hi Sofia, although this frosting is initially wonderfully soft, it firms up as it cools further and when it is whipped. You can absolutely use this frosting for piping cakes and cupcakes! Just follow the last step to whip it slightly with a whisk and it will firm up as it cools.