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 THIS RECIPE WORKS
- 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 - you only need 5 simple ingredients that you likely have at home already.
- 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 CHOCOLATE FROSTING
- 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 this 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 semisweet dark chocolate between 50% and 55% cocoa solids for best results. Do not use milk chocolate for this recipe - it will not work. Bittersweet chocolate with a higher cocoa content will make a stiffer frosting with a more bitter taste. See notes down below in the FAQ section to learn how to adapt the recipe to accommodate darker chocolate.
- 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. If you are using these particular semisweet couverture dark chocolate chips, then there's no need to chop them.
- Do not over mix- 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 50 and 55% cocoa solids. This frosting has no additional sugar other than the small amount of honey so it relies on the sugar in chocolate for sweetness. Also, using darker chocolate will introduce more cocoa solids which will throw off the cocoa:liquid balance to affect the final consistency. I prefer this dark chocolate.
If you prefer a more intense chocolate taste, you can make this recipe using 3 oz of 70% bittersweet chocolate and 5 oz of semisweet chocolate to make up the total of 8 oz. In this case, follow the "adapted version" of the recipe down below with 1 cup of cream, then reduce the cocoa powder to 2 tablespoons instead of 3.
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.
Honey is mostly functional in this recipe. In addition to adding slight tanginess and subtle floral notes for a more complex flavor profile, it also a hygroscopic ingredient which means that it binds moisture and creates a glossy finish.
If you have over-whipped or over-chilled the frosting and it stiffens up, you can try to save it by microwaving it for 15-20 seconds until soft and glossy again, then add 1 teaspoon of cold cream and stir gently with a whisk to blend evenly. Let the frosting cool gently at room temperature until thick and use immediately.
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Video
The BEST Chocolate Frosting
Ingredients
Original Recipe:
- 8 oz (227g) semisweet dark chocolate* (I love these couverture chocolate chips)
- ¾ cup (180ml) heavy 35% whipping cream
- 2 tablespoon (30ml) honey or corn syrup
- 2 tablespoon (12g) (cocoa powder (I prefer this one)
- ⅓ cup (80ml) full fat sour cream
Adapted version for slightly larger batch with softer texture:
- 8 oz (227g) semisweet dark chocolate* (I love these couverture chocolate chips)
- 1 cup (237ml) heavy 35% whipping cream
- 2 ½ tablespoon (37ml) honey or corn syrup
- 3 tablespoon (18g) (cocoa powder (I prefer this one)
- ⅓ cup (80ml) full fat sour cream
*It is important to use semisweet chocolate with 50-55% cocoa solids. If you use anything darker, the frosting will not be sweet enough and the consistency will be firmer. These semisweet dark chocolate chips have a high cocoa butter content and will make the best frosting. See tips above in FAQ section for how to make this frosting with other types of chocolate.
You may also like this glossy Chocolate Fudge Frosting.
Instructions
- Finely chop the chocolate and place it in a heatproof bowl. If you are using these couverture chocolate chips then there's no need to chop them.
- Combine whipping cream and honey or corn syrup in a small 1 quart saucepan over low heat and 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. Remove the cover and stir in concentric circles using a spatula or a whisk until smooth and glossy.
- Add sour cream, sift in cocoa powder and whisk it through gently. Do not whisk vigorously because incorporating air at this stage will cause the ganache to split.
- Place the bowl in the fridge for about 10 minutes, then stir gently. Let chill for another 10 minutes or so 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 it is thick like the consistency of pudding, whisk vigorously for about 15 seconds by hand using a wire whisk until thick and lightened in color just a bit. Stop whisking if it starts to look matte and thick - just whip a few times to incorporate some air but it should still stay glossy. You'll notice it will start to thicken as it sits as the chocolate sets around the fine air bubbles. Use the frosting immediately. It will continue to firm up as you spread it.
- Use an offset spatula to spread the frosting over the cooled cake layers right away and avoid spreading around too much as the back and forth motion will cause the cocoa butter to crystallize and make the frosting stiffen up. *NOTE: This recipe makes just enough to cover a 2 layer 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.
Eva
I was planning to try this with cupcakes, how many do you think it'll cover?
Thank you!!
christina.marsigliese
Hi Eva! It should cover about 15 cupcakes or 18 if you're less generous.
Andrea
I usually reduce sugar by 30% when trying out new recipes and was scared to try this one. I reduced only by 20g and used chocolate with less sugar than usual. The cake was not too sweet and really tasty. Next time I will give it a try with the original amount. Thanks for this great recipe, we loved it!
christina.marsigliese
Hi Andrea, thanks for sharing! Sugar has an affect on the texture of baked goods and frostings, so I would definitely change the outcome. I'm glad you still enjoyed it and hope you love the original recipe when you try it!
Erica
This is the only chocolate frosting I use now. It's not too sweet and still so rich and chocolaty.
Mayte
Hi! Can this recipe be frozen?
Jen Sanscartier
Made this recipe using corn syrup for my birthday cake last week and it was perfection!
christina.marsigliese
Thanks so much Jen!
Seriesrjz
written on the parchment was scratched out
Kim
I subbed 4 oz dark chocolate for the cocoa powder and decreased the oil by 4 Tablespoons. All else followed exactly. The results were excellent. Very moist with a robust chocolate flavor. Topped with the linked chocolate ganache frosting. (Added a couple extra Tablespoons corn syrup and about 1/4 cup powdered sugar to the ganache)
christina.marsigliese
Thanks Kim! So glad it turned out with your modifications.
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.
Janel Olbes
Is it pipeable?
christina.marsigliese
Hi Janel! Yes it is if you let it firm up a bit.
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.