This is absolutely the BEST Chocolate Frosting! Not to mention how EASY it is. Everyone who makes it loves how chocolatey it is, and it's made without butter or icing sugar! It's not messy to make and it isn't too sweet. This is perfectly balanced and I can't wait for you to try it! It is based on a classic ganache starting with chocolate and cream. This is the frosting that I pair with my BEST Moist Chocolate Cake recipe and it is like eating a chocolate truffle. I know you'll love it! Enjoy.
WHY YOU WILL LOVE THIS RECIPE
- EASY TO MAKE - this chocolate frosting is SO EASY to make all in one bowl and you don't need an electric mixer!
- Simple ingredients - this recipe uses just 5 simple ingredients.
- Fudgy dark chocolate frosting - it has the most fudgy texture that's literally like eating a chocolate truffle.
- Not too sweet - the best part about this chocolate frosting is that it is not-too-sweet thanks to sour cream that balances out the sweetness and no added sugar. Sugar only comes from the chocolate.
- No soft butter needed - you don't need to wait for your butter to soften to make this because there is no butter in it!
INGREDIENTS FOR THE BEST MOIST CHOCOLATE CAKE
- Dark chocolate – you'll need pure dark chocolate to make this 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 need heavy cream or whipping cream with 35% milk fat.
- Honey - any type of liquid honey will work. It will keep the frosting fudgy and also gives it a beautiful shine. If you don't prefer the taste of honey, you can also use corn syrup.
- Cocoa powder - any kind will work. I love to use this Dutch Process cocoa powder. Make sure you use unsweetened cocoa powder and not cocoa mix.
- Sour cream - full fat sour cream adds tanginess to balance the sweetness and also creates a luscious texture.
STEP BY STEP INSTRUCTIONS
- STEP 1). Make a ganache. Combine cream and honey in a saucepan over medium heat and bring it to a boil. Stir once in a while to ensure the cream doesn't scorch on the bottom of the pan. Pour it over the chopped chocolate in a large bowl and stir until completely melted, smooth and glossy.
- STEP 2). Mix in sour cream. Whisk in cocoa powder. Add sour cream and whisk it through so it is evenly combined.
- STEP 3). Cool. Let cool for 15 minutes then beat with a whisk until thick and lightened a bit. If your kitchen is warm, place it in the fridge for a few minutes to help it set faster.
- STEP 4). Frost the cake! Spread over cooled cake layers immediately as it will thicken to a fudge consistency as it cools. You must pair this frosting with my BEST Moist Chocolate Cake! It is the most popular recipe on this website and everyone who makes it raves about it!
If you love chocolate cake, then also check out my Ultimate Moist Chocolate Fudge Cake which is kind of like the SaraLee chocolate cake except homemade and WAY better!
EXPERT BAKING TIPS FOR THE BEST CHOCOLATE FROSTING
- Use a dark chocolate between 50% and 65% cocoa solids for best results. Do not use milk chocolate for this recipe - it will not work.
- Chop the chocolate finely - when making ganache, it is important that all of the chocolate melts gently and evenly. The smaller the pieces, the more evenly it will melt and it result in a smooth, homogeneous emulsion.
- Do not over beat - do not over-mix the frosting at the last step after it has cooled. You want to whisk just until it turns a slightly lighter color. If you over-whip, then it will stiffen up immediately and become difficult to spread.
- Keep an eye on the cooling time. If it is hot where you are, and you choose to cool the frosting in the fridge, then be sure to check on it every 5 minutes and give it a stir. If left unattended it will set to a firm consistency and be impossible to whip.
RECIPE FAQ
Although I mostly use 70% bittersweet chocolate for baking, this frosting recipe is ideal with dark chocolate between 55 and 65% cocoa solids. The sweeter chocolate has less cocoa butter so it won't firm up as quick in the frosting. I prefer this dark chocolate. However, I still often make this with bittersweet chocolate and it is SO delicious, but I just make sure I use it immediately.
If sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat Greek yogurt. I have tested this and it worked well! Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.
If you can't get a hold of honey, you can replace it with corn syrup or agave syrup. I would not recommend maple syrup since maple syrup contains almost twice as much moisture as honey and it will affect the consistency of the frosting. Honey helps to keep the consistency silky, extra cocoa powder helps to boost the chocolate flavor intensity and sour cream adds a tanginess that complements the sweet and bitter flavors to make for one complex and totally delicious frosting.
The BEST Chocolate Frosting
Ingredients
- 8 oz (227g) dark chocolate finely chopped
- ¾ cup (180ml) 35% whipping cream
- 2 tablespoon (30ml) honey or corn syrup
- 2 tablespoon (12g) cocoa powder
- ⅓ cup (80ml) sour cream
Also try this Chocolate Fudge Frosting that makes a slightly larger batch and has a slightly softer texture.
Instructions
- Finely chop the chocolate and place it in a heatproof bowl.
- Combine cream and honey or corn syrup in a small saucepan over low heat bring it to a gentle boil. Once it reaches a boil, immediately remove it from the heat and pour it over the chopped chocolate. Cover the bowl and let stand for 2 minutes. Then, stir in concentric circles until smooth and glossy.
- Sift in cocoa powder, add sour cream and whisk it through gently. Do not beat because incorporating air will cause the ganache to split.
- 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. Once thick like warm pudding, beat with a whisk 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.
- Use the frosting immediately. Spread it over cooled cake layers right away and avoid spreading around too much which will make it stiffen up.
- *NOTE: This recipe makes just enough to cover an 8-inch round cake with a thin layer to cover the sides because it is very rich. If you prefer a thicker layer of frosting, simple double the quantities of all ingredients and then it will take longer for the mixture to cool until thickened since there is a larger volume.
Bharathy
Hi, the recipe above says 1-2 tspn of instant coffee with 1 cup of hot water. In the other comments below, I read as 2 tbspn of instant coffee to 1 cup of hot water. I'm looking forward to make this recipe this week. Kindly let me know how much instant coffee I need to add to 1 cup (240ml) of hot water. Thank you.
Fay
The video shows the frosting covering the cake pretty nicely but it also says it’s barely enough for a naked cake 😭 now I’m worried, do I need to double it or not
christina.marsigliese
Hi Fay, in the video I make the frosting exactly as written, so if that is enough for you then you don't need to make any changes 😉
Ann
Can you taste the sour cream?
If using full fat yogurt, what percent? Greek or Balkan?
How do you store this frosted cake?
christina.marsigliese
Hi Ann, all the info is in the post above. Yes there is a tartness from the sour cream. Use full fat yogurt with 8% or higher. Store the cake at room temperature for 2 days then in the fridge after that.
Delia G
Could I use mascarpone instead of the sour cream/ yoghurt?
christina.marsigliese
Hi Delia, mascarpone has a much higher fat content and will change the texture of the frosting. I suggest sticking to sour cream/yogurt.
Myrna Bouchard
Can this icing be made and placed on the cake and then placed in the fridge afterwards for 2-3 days, is that ok?
Mary Garner
Hi Christina, based on the previous comments, I'm really keen to make this frosting. I would like to add some Frangelico liquer as the cake has ground hazelnuts in it. Would this work with the frosting? And, if so, how much should I add and when?
christina.marsigliese
Hi Mary, yes it should work. I wouldn't add more than 1 tablespoon in with the sour cream.
Gemma
Storage wise, after frosting a cake. Is this room temperature stable. Or does it need to be kept refrigerated?
christina.marsigliese
Hi Gemma, it is stable at room temperature for 2 days, then after that I would refrigerate it.
Simerna
Hello - I am looking to frost 3, six inch moist chocolate cakes - how much frosting would I need? Should I increase the above quantities and by how much?
christina.marsigliese
Hi Simerna, I suppose you should triple it.
Simerna
Hello - Thank you for sharing the recipe, If I am baking a 3 layer 6 inch cake how much frosting should I make. Should I make the same quantity that you have mentioned in the recipe? Hope to hear from you.
Thanks!
Josh
I made this today for my birthday cake and it was perfect until I put it on the cake. Within minutes it hardened and got a bit grainy. Did I stir too much when taking it out of the fridge? It still tastes good, but it's not smooth. Thanks for your help!
Saima
Hi! I do not have access to 35% whipping cream. I either have 25% or non dairy whip cream. What should I do to make this frosting?
Thanks in advance!
christina.marsigliese
Hi Saima, 25% might work, but I highly recommend using 35% cream.
Shanna O'Connor
Oh my stinking word! This is best frosting I have ever made. Not too sweet, not too bitter. This will now be my go to. Thank you so much Christina for sharing. Big fan from Australia.
christina.marsigliese
I'm so glad you love it! I also think it is just the perfect texture with the perfect amount of sweetness. Thank you Shanna!
Desiree
Hi Shana, which chocolate did you use? I’m also in Australia and I can find 45% or 70%. No chocolate seems to be 55 or 60%. I’m tempted to mix some darker chocolate in. Or did 45% work fine for you?
Cheers
Desiree
Hi Shana, which chocolate did you use? I’m also in Australia and I can find 45% or 70%. No chocolate seems to be 55- 60%. I’m tempted to mix some darker chocolate in. Or did 45% work fine for you?
Cheers
Makani
I used half Vahlrona milk and dark chocolate, and the flavor was probably the best chocolate frosting version I've ever had. Reminds me of chocolates when I was growing up. I did find that there wasn't an abundance of frosting like your picture, and wondered if I had done something incorrectly. And the shine left it, but didn't mind. May double it next time. My family likes a lot of chocolate frosting on baked goods!
christina.marsigliese
Thanks Makani! It's true that it makes just enough frosting to cover this cake since it is so rich. You can easily double it!
Ranjani Jaidev
I just made this cake! And it looks great. However I need to serve it the day after tomorrow. Can I refrigerate it?
christina.marsigliese
Hi there, yes you can keep it in the fridge and serve it the next day.
janet B
Maybe it is just me or something I did wrong, but I found the frosting a little more bitter than sweet?
christina.marsigliese
Hi Janet, dark chocolate is bitter, and this is a dark chocolate ganache so it's meant to be not too sweet which is perfectly to my taste. If you prefer a very sweet frosting you can try an American buttercream.
Alicyn
Can you pipe borders with this frosting? Or is it too soft?
christina.marsigliese
If you let it set up more first, then you can pipe it.
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Im thankful for the article. Will read on...
Maria
I love this frosting so much. It isn’t too sweet and not too rich yet decadent at the same time. It swirls like a dream too!
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Anonymous
hi does the coffee make the cake taste like coffee x
christina.marsigliese
Hi, nope not at all!
Jac
Hi. Can I use non-dairy whipping cream? Thanks
christina.marsigliese
Hi Jac, I haven't tested that but I wouldn't recommend it. It may not set the same way.
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Jen
Hi Christina, this frosting looks delicious. Is there a substitute for sour cream though, since we do not get it where I live.
Bennet
This is the perfect chocolate frosting thank you.
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Anna maria
It too sweet. Perfect with the chocolate cake and easy to make. Love it
christina.marsigliese
Thank you! I agree I like that it's not too sweet.
Hannah
BEST FROSTING!!! Never using another recipe!
christina.marsigliese
Thank you Hannah!!
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Fairly certain he will have a good read. Thanks for sharing!
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Shamistha
Hi can I put this frosting and keep the cake at room temperature for 2-3 days since it has sour cream a little concerned
christina.marsigliese
Hi, if your climate is cool then yes, it should be fine for 2-3 days.
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Jayne
PERFECTION!!! No sugary, gritty frosting. This is the BOMB!!! So worthy of my chocolate cake. Thank you, it's the only frosting I will ever use.
christina.marsigliese
Hi Jayne! Yeah! I'm so glad to hear! I don't like sugary frostings either!
Lorri
This post is worth everyone's attention. When can I find out more?
San
Can this be piped with an icing tip and piping bag? Thanks!
christina.marsigliese
Hi, it can if you let it set up to the right consistency for piping.
Fabby
Sorry ! Thank you again, I found the Choc. Frosting. Can’t wait to bake this cake !
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christina.marsigliese
Enjoy!
Sara
Thank you for the recipe, I couldn’t manage to find whipping cream, can i use a mix of both single (18%) and double(48%) cream instead? Xx
christina.marsigliese
Yes you could! Just make sure you blend in a way that the average milkfat content is 35%.
christina.marsigliese
Hi Sara, yes you can. Just blend them in a way that the final milkfat % is 35.
Ayush
Hey Christina ! We don't get sour cream easily in India, so is there anything sour cream be replaced with ?
christina.marsigliese
Hi Ayush! You can use thick full fat yogurt.
AS
Sorry if these questions seem silly, I'm a baking novice. I noticed some of the comments specifically said you need 60% cocoa for this recipe to work. What if I had 100% cocoa powder? Can I still use that? Would I need a different quantity? Also what is 35% whipping cream? I have heavy whipping cream but not sure if that's the same?
christina.marsigliese
Hi, this recipe requires chocolate, not cocoa powder. Heavy whipping cream is the same as 35% whipping cream 🙂
Nargess
Hi.. The ingredients say 2 tbsp 12g Cocoa powder, right?
Thank you ?
Stephanie G
Hello, this cake can stay out? No refrigeration? Just making sure!
christina.marsigliese
For a couple of days it can if your climate is cool.
Dina
I had a page “bookmarked”, Scientifically Sweet - The Best Dark Chocolate Fudge Frosting”. When I “click” to go there it takes me to a not recipe related page now. The last time I made this frosting wasn’t too long ago. The frosting was made with “water”. No honey or sour cream. It looks like the frosting in the photos. I loved this frosting made with water. Was it your recipe? Where can I find it again? if it was yours.
christina.marsigliese
Hi Dina, hmmm I'm not sure but the Devil's Food Cake in my first cookbook "Scientifically Sweet" has a chocolate water ganache frosting.
Dinq
Thank You for the reply!!
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Wow cuz this is great work! Congrats and keep it up!
monika
I am making this frosting right now...but it is NOT setting up. It's too loose...and this after letting it sit for 50 minutes. Does it need to be refrigerated before beating?
christina.marsigliese
Hi! You can put it in the fridge to help it set up faster. If your chocolate was too low in cocoa content then it might not set properly.
Anonymous
The problem was your indication of "wait ten minutes". My cocoa was not too low - it was semi-sweet (over 60% cocoa). It took about 50 minutes at room temperature to get to a consistency that was spreadable....Maybe ten minutes in the FRIDGE...
christina.marsigliese
Hi again, semi-sweet chocolate has 50% or less of cocoa. So next time use a better quality chocolate. Glad it worked out for you in the end!
monika
Will regular baker's chocolate work?
christina.marsigliese
Hi Monika, as long as the cocoa content is around 60% then it will work.