The BEST Chocolate Frosting
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.
First time I have been able to make a dark chocolate cake. Thanks for the tips, on the cocoa powder always bought Cadburys but bought green and blacks to make your cake today and by magic🥳 a wonderful dark chocolate cake.
Always had trouble cooking a cake on 160 Celsius as my cakes always come out slightly undercooked and sink slightly although cake tester always comes out clean. So I don't know what the consistency of what your cake is like but my cake came out a bit stoggy/puddingny and did sink slightly, left it to cook for 36 minutes with fan setting and tester came out clean. Don't know if this was normal as made with oil. May try again and use my usual setting of 180 Celsius on conventional with no fan do you think this would work with your recipe? Your frosting is lovely I had to leave in the fridge for 40 minutes until it set nearly gave up and ditched it. I did find the frosting a little too indulgent so I will make less next time and just fill the middle. Hubby said it was more like those really rich chocolate cakes called "death by chocolate" said it was nice to finally have a dark chocolate looking cake😂
Thank you for the time you take in passing on your recipes.
Your are welcome Sharon! Thanks for the feedback. Which cake recipe are you referencing for the baking temp? My recipes usually indicate baking at 350F (175C) without fan.
Sorry comment was for your best moist chocolate cake which stated 350F. My oven runs on Celsius so when I looked up temp conversion from Farenheight to Celsius it suggested 160c. It had risen and looked lovely but sunk slightly as I mentioned. I'm assuming my cake was a bit undercooked although cake tester came out clean and sprung back when pressed on top. It started to get kind of a crusty bit on top in the middle so took it out as I didn't want to cook it too much. As the cake was made with oil I was not sure of how the finished consistency should be. I will have another go because it tasted so good and follow up with 175c no fan. To make a smaller amount of frosting just to sandwich together what amounts would you suggest.
Thanks Sharon. Ovens can be highly variable so the conversion guidelines may be a bit off for your oven on fan setting. This oil based cake should not sink in the middle and the texture should be soft and moist, but not gummy or stodgy. Your description does coincide with it being under baked but also your oven having more top heat, so you may consider adjusting the rack placement. All my recipes are tested without fan so happy to hear about your results. Happy baking!
Hi Christina, is there a substitute for the cream for your best chocolate frosting. Everywhere is sold out locally to me? Thanks
Hi Sharon! Sorry to hear that. To substitute 1 cup of cream in this recipe, you can try using 3/4 cup 10% (half and half) cream with 1/4 cup (56) butter and heat that until the butter is melted and the cream is simmering.
Love this recipe. I just made it today and it tastes so good! I would just like to ask how to store it if I have a lot of left over? I doubled the recipe since I used 9 inch pans.
Thanks
Thanks Zoe! You can store it in the refrigerator, but It stiffens up as you already know. In order to use it again you can very very gently warm it up over a double boiler with slow stirring.
I made the slightly larger version of the recipe and it was the perfect amount to fill and frost a three-layer 8” cake. This frosting is delicious and not too sweet and I will definitely make it again. I used basic semisweet chocolate chips because that was what I had and they worked great.
Thanks so much Patty! I'm so glad you and your family enjoy this recipe.
Hello,
Can I use coconut oil instead of vegetable oil? Thanks!
Hi Christina, if there a substitute for the whipping cream In your best chocolate frosting. Everywhere seems to be out locally to me.
The best matilda-style cake EVER. followed the recipe to the T and it worked!!!
Thanks Sus! Glad the recipe was a success!
My niece called it a Matilda cake too!
Hi, just would like to know how 'shelve stable" it is. If made in early morning and eaten @1pm. Would it be need stay chilled? Tempater in building @ 75 degree . Thxs
Hi Chloe. Yes, the frosting will be fine at normal room temp (out of the sun) and for that length of time.
It says the fosting will cover n 8” round cake. Is that a single layer cake or a 2 layer cake?
Hi Gloria. Yes, it is enough for a 2 layer 8" round cake like in the picture.
Hi, can I use double cream? Having trouble getting whipping cream in my area
Hi Derek, you can use double cream, but I would suggest reducing the amount to 130ml double cream and adding 50ml of milk.
Thank you very much!
Hi Christina,
Thank you for your detailed recipes.
I am making your chocolate cake and the chocolate frosting but would like to know if I can make the frosting in advance and then cover the cake the next day.
Appreciate your comment.
Thank you.
Hi Andy, I would not recommend preparing the frosting in advance, as it begins to firm up once it is prepared.
please how can i make 180ml full fat sour cream. I live in Nigeria and this is not common at all. or what can be used to substitute the sour cream in making the chocolate cake?
Hi Lydia, please check my FAQ section - You substitute with an equal amount of full fat Greek yogurt. Another suitable substitution is crème fraîche.
I love it so mutch
Thanks Harper!
I have made this cake and frosting a couple of times now and my family is requesting now for birthday get-togethers. I do add instant expresso powder to the coffee but that is the only modification. It is delicious and oh so rich. Love it!!!
Thank you Judy! Glad your family enjoys the recipe.
This recipe does not contain powdered sugar, which seems to form a dense cloud that covers the entire kitchen whenever I try to use it. Neither does it contain butter, which goes from too hard for frosting too to soft for frosting in the kitchen.
This recipe is going to cause me to bake more cakes because it removes all of the annoyance (ie sugar and butter) from making frosting and leaves only a delicious frosting that was easy to prepare and just the right amount of sweetness. And clean up was easy too. Thank you so much.
I was worried I wouldn't have enough frosting for a 9 x 13 sheet cake so I made the larger batch. I think I could have gotten away with the original batch, but I like a lot of frosting. Next time I'll spread a layer under the cake as a surprise.
Also, it set up a lot quicker than I expected, but I assume that was because the kitchen was chilly.
Does this need to be refrigerated?
You don't need to refrigerate it for up to 5 days at room temperature.
Hello, can I use this for piping?
Hi Emma, yes you can. It will stiffen up the more it's cooled.
Re: "This recipe makes just enough to cover an 8-inch round cake with a thin layer to cover the sides"
Does this include the filling for a 2×20cm (8") layer cake?
My maths says yes, but I want to be sure.
I make the overall volume of the frosting too be ~525ml
Assuming 0.5cm (¼") for the top, filling, and sides, I come to a volume of ~493ml for a ~7.5cm tall cake, which leaves a bit of room for a taller cake of the sides thin out a little.
I'm planning on a doing a 2x23cm (9") cake, but only using this for the top and sides, with a different filling. If my maths advice are correct, then I feel confident that it should cover an ~8cm tall cake with ~499ml. Again, allowing for a thinning of the sides for a slightly taller rise.
Does this sound right?
I have made this frosting twice and I love it. My only comment is that I refrigerated it the first time according to the recipe and it was too hard to spread, so today I used it right away and it was perfect. It's a perfect compliment to the chocolate cake recipe on your site.
Decadent chocolate ganache that’s rich, chocolatey and not too sweet.
Thanks! I'm glad you like it.
What a perfectly decadent and rich cake. Perfect sweetness and the coffee enhances the chocolate. I used a basic cream cheese, vanilla and powdered sugar filling. Also your frosting is perfect for a cake like this. Thank you for sharing!
You are welcome! I am so glad you enjoyed it.
Hello there, would i be able to double this reciept.
Hi there, yes you can.
Hi Christina
Thanks for sharing your recipe!
Could I omit the Greek yoghurt? It seems to give a bitter(ish) taste to the frosting.
Thanks! The cake tastes great!
Thanks Monica! I would try a different brand or maybe it is a bit off/past its best before date. Otherwise you can replace with sour cream.
Hi there can this receipt be double
hey can i use milk instead of cream
Hi Huda, this recipe requires cream.