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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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.
Charlotte Fadili
Superb and recipe works like a dream!!!
christina.marsigliese
Thank you so much Charlotte!
Georgia
Amazing cake and frosting! Thank you.
christina.marsigliese
Thanks so much Georgia!
Angela V
So one recipe will not cover top, middle and sides of a two layer cake?
christina.marsigliese
Hi Angela yes it will as shown in the photos. If you want thicker coverage, then you can make 1.5x the recipe.
Jennifer
Best frosting recipe I’ve ever tried! I made it to top my cake using “The Best Moist Chocolate Cake Recipe”, with Callebaut 811 and Cacao Barry Extra Brute. Honestly, I couldn’t believe it worked perfectly on my first try! My cake looked so beautiful that my friends thought I had bought it.
christina.marsigliese
Hi Jennifer, thanks so much! You chose great chocolate and cocoa too so I just KNOW it was good!
Kerry Viney
hi christina ive made your moist chocolate cake and its in the freezer. I will be making your chocolate frosting to go with it land taking to enjoy over a few days to a friends home (her husband loves chocolate cake). Will it be fine refrigerated for a few days as we all eat some each day? I ask because you mentioned the frosting doesnt like refrigeration as it goes too hard? It's hot here now so it can't stay on the counter thankyou
bella
can i replace whipping cream with sour cream
christina.marsigliese
Hi Bella, this recipe requires whipping cream.
Lisa
Can it be piped?
Rachel
Can you use milk chocolate instead?
Rona Rock
Best, moist chocolate cake ever. Kept beautifully for a week !
Jon
Hi, what can be added to bring the colour back to that of dark chocolate?
Wendy
This recipe is a winner! This was my first anttempt and it came out exactly as pictured. The frosting is delightful. I can not get enough of this cake. best served both ways, warm or cold. I will definitely recommend to my friends.
christina.marsigliese
Thanks so much Wendy!
Annette
Can I pipe with this?
christina.marsigliese
Yes.
Zoe
Hello! I love this recipe, it's so nice to find something that isn't overly sweet and full of powdered sugar. Do you think I could make it a couple of days in advance and keep it in the fridge before frosting the cake?
christina.marsigliese
Hi Zoe, thanks! This frosting is best used soon after it's made since it will harden in the fridge. You can try to gently soften it over hot water bath with gentle stirring, but I would recommend making it the day you plan to use it.
Alicia
I was afraid I wouldn't have enough icing since I made a 9" cake so I doubled the recipe. Now I have a lot of leftover frosting. What can I do with it?
christina.marsigliese
Hi Alicia, you can use it as a fudge sauce over ice cream if you heat it up.
Cynella V
If I'm using 30% heavy cream, would I need to add more chocolate for a firm frosting. We don't have any other option available here.
christina.marsigliese
Hi Cynella, 30% cream should still work well without making any other modifications.
Lieke
Is it possible to combine it with a layer of raspberry jam? Or will this harm the consistency?
christina.marsigliese
Hi Lieke, do you mean a layer of raspberry jam in the cake?
Segomotso Lebog
Thank you for the recipe, baked the cake on the 08 September 2024. It was good.
christina.marsigliese
Thank you so much!
Dana
Is it possible to add more corn syrup to make it sweeter or would that mess up the consistency of the frosting?
christina.marsigliese
Hi Dana, more corn syrup would make it more loose, but you can probably increase it slightly without having a major fail since this is the type of frosting that firms up. You can also add 1 tbsp of sugar to the hot cream.
Holly R
I made this using half and half instead of heavy cream and semi sweet chips instead of dark chocolate because it’s what I had on hand. I used corn syrup. It turned out sooooooo delicious. After getting everything mixed, I waited a few minutes at room temp before drizzling it over top of the first layer, and then the second. It dripped down the sides.
christina.marsigliese
That sounds wonderful! I'm glad it worked out well for you Holly!
mary smith
Love it
Rhi
Can this be stored in fridge overnight or should I leave it out?
christina.marsigliese
You can refrigerate the frosting and then take it out at least 2 hours before you need to use it.
Ariel
I made mine a couple days ahead and have left it on the counter now for two hours. It seems like it lost its gloss and is quite thick. Is there any tip to loosen it up a bit before I put it on the cake?
christina.marsigliese
Hi Ariel, this frosting is best used the day it is made as it contains solid chocolate that will firm up in cooler weather. You can try heating it ever so gently with a blow dryer on the outside of the bowl then stir gently.