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.
Donna Weissberg
Can’t you make a chocolate ganache for frosting?
christina.marsigliese
Hi Donna! Yes you can. This actually is a type of ganache by definition.
Liz
Hello Christina,
I am making this now for tomorrow. Is this icing okay to leave at room temp for a time? Or does this cake require refrigeration after assembly. I'd like to use the cream version.
Thank you,
Liz
christina.marsigliese
Hi Liz! Yes, you can store the cake with this frosting at room temperature, covered or in an airtight container for a couple days.
CJ
Dear Christina, I have some good news and bad news. First the good news-Your chocolate cake and frosting were way beyond delicious and moist. The bad news is, I am being forced by friends to make it all the time since I am now a baking star amongst my friends in the baking world, lol.. I now know how you feel to be a rock star when baking.. Ahhhhh such a price to pay for the simple life.. BTW your pumpkin muffins had the same reaction... I will let you know what I bake next week......CJ/the baking rock-star
christina.marsigliese
Lol! That's great news CJ! I'm so glad you have been enjoying my recipes 🙂
Sinead Flynn
Hi Christina! Can I use milk chocolate for this recipe?
I've made this frosting tonnes of time and your moist chocolate cake, absolutely DIVINE!! I'm just thinking of mixing it up a bit for a change x
christina.marsigliese
Thanks Sinead! I would recommend trying my Milk Chocolate Frosting recipe that is only on my site.
Tanya Eagan
Can I make the frosting ahead of time?
christina.marsigliese
Hi Tanya! I would not recommend preparing the frosting in advance, as it begins to firm up once it is prepared.
Wendy
The Icing is good, but to me, I'd like it to be sweeter, and not such a strong chocolate taste. I love the texture of it too, so I don't want to mess that up. What can I do to make the Icing sweeter without losing the texture?
christina.marsigliese
Hi Wendy! I would recommend trying my Milk Chocolate Frosting recipe which might better suit your taste preferences.
Tina Vilella
Hi, could i use white chocolate for the granache?
christina.marsigliese
Hi Tina! No, that will not work. I recommend my Vanilla Whipped Ganache recipe for a while chocolate frosting.
Bridget
Great recipe! How long can the cake sit out room temperature after assembled?
christina.marsigliese
Hi Bridget! You can store this cake at room temperature, covered or in an airtight container for a couple days. You can also store it in the fridge for up to 1 week and bring it to room temperature before serving.
CC
Literally the best! Super rich chocolate flavor with a velvety texture and not too sweet! Will make this again.
christina.marsigliese
Thank you CC! Glad you enjoyed the frosting 🙂
Shauna
The best chocolate icing I've ever had! So easy! Thank you for sharing your recipe.
christina.marsigliese
You are welcome Shauna! I'm so glad you enjoyed the icing 🙂
Maithili
If we make the cake ahead of
time and refrigerate it, how long would you leave it at room temperature to ensure the ganache frosting is not too stiff while serving?
christina.marsigliese
Hi Maithili! It depends on your ambient temperature, but usually would pull it out of the fridge 30min-1hr before serving to warm up.
Jasmine
Hi there, I’ve made your cake and tasted divine. and now the frosting, I’m making it as a filling for a cake this weekend, if I store in fridge, will the frosting be really hard to cut through?
christina.marsigliese
Hi Jasmine! No it should be ok to cut through. I would generally recommend bringing most cakes out at least 30min beforehand to become closer to room temp as the cake itself will be softer.
Girlie
Im not a certified baker but i really love baking cakes and this is the best recipe I’ve ever made frosting and the cake.i will not lose this recipe. Thank you for sharing your recipes.have a nice day.Godbless you and your family
christina.marsigliese
Thank you Girlie! I'm so glad you enjoyed the recipe 🙂
Cynthia Hart
Delicious! very silky and creamy.
christina.marsigliese
Thank you Cynthia! 🙂
Carlos Gomez
The way you explain and share your recipes is so simple that it encourages me to prepare them immediately. Thank you for your kindness 🌹
christina.marsigliese
You are welcome Carlos! I appreciate the feedback! 🙂
Djae
I'm curious what does the cocoa powder do for this frosting recipe? Can I do without it?
christina.marsigliese
Hi Djae! Cocoa powder is important for flavor and texture. I recommend following the recipe for best results.
Maggie
Reminds me of the sprinkles cupcake chocolate cupcake. It’s not too sweet not too rich just the right amount of sugar. It’s moist and the frosting is perfect. I’ve made other chocolate cake recipes and this one is by far the best.
christina.marsigliese
Thank you so much Maggie! Glad you enjoyed the frosting. 🙂
Amy
Can I use this for cupcakes? How full should I fill each case and how long in the oven?
christina.marsigliese
Hi Amy! Yes you can use this frosting on cupcakes. Not sure what recipe you are referencing for the baking question.
Irene Salcedo
If I use 90% dark chocolate should I add more honey?
Thank you!
christina.marsigliese
Hi Irene! I wouldn't recommend using 90% as the texture will not be ideal even with more honey.
Shell
Have you written on this frosting, with buttercream?
christina.marsigliese
Hi Shell! Yes it should be ok to write on it with other frosting.
Terri
I am making your chocolate cake and icing but want to ice it tonight. If I ice it do I leave it at room temperature or store the iced cake in the refrigerator?
christina.marsigliese
Hi Terri! If it is just for over overnight or a couple days, you can keep at room temperature. If you choose to refrigerate you can, just bring to room temp before serving.
Corina
my usual go-to is the Preppy Kitchen chocolate cake with a whipped ganache frosting - made your Best Moist Chocolate Cake recipe with this frosting, and DH said it was the best ever!! I think I still prefer a whipped ganache. I followed the recipe exactly and used the 811 callets. It was still runny after 10 minutes. Let it set 5 minutes more and was still runny. I gave it another 5 minutes and it was borderline too thick but gentle stirring loosened it. Could I have whipped this after the first 10 minutes? Also looking at your vanilla bean frosting and wondering if i could sub chocolate callets in that recipe.
christina.marsigliese
Hi Corina! If you want to whip it I would recommend a higher ratio of cream and without cocoa powder, like my Whipped Chocolate Ganache Frosting recipe. I wouldn't recommend subbing chocolate callets in the Vanilla Whipped Ganache recipe as the proportions are different for white chocolate.
Barbara
Hi, I cannot afford a 5 lb. bag of the chocolate you recommended and can't find a smaller amount. Do you have a source for a smaller amount? Alternatively, when you said "you can make this recipe using 3 oz of 70% bittersweet chocolate and 5 oz of semisweet chocolate," does that mean I can use a 70% dark chocolate bar like Lindt and semi-sweet baking morsels? Thanks in advance, all of your chocolate recipes look delicious and I hope to make them all.
christina.marsigliese
Hi Barbara! Yes, you can use those chocolates to make the frosting 🙂
Marlyn Lindsay
This is a truly scrumptious cake, I made it in. Large rectangular cake tin, sliced into two halves (long ways) and I get 16 delicious slices out of it. A must make
christina.marsigliese
Thanks for the feedback Marlyn!
Margaret
The cake came out perfectly however the frosting is still really thin after cooling in the fridge I put it back in three times and it’s still very thin. I keep thinking maybe I should add something to thicken it- I followed the recipe exactly and I cook and bake a lot so I’m unsure of what the problem is- I did make the bigger batch of frosting. It’s now been 35 minutes of cooling.
christina.marsigliese
Hi Margaret, did you use pure dark chocolate?
Lauren
Great cake and frosting recipe! This was my first time baking a cake! The sponge and icing turned out perfect. I enjoy the dark chocolate taste (more prominent in the icing)... and this one isn't too bitter. Next time, however, I will use the exact sponge recipe and use milk chocolate instead for the icing. I think that will provide a perfect combination, and be a better flavor profile for guests. Thanks so much for the recipe 🙂
christina.marsigliese
You're welcome Lauren. I'm so glad you enjoyed the cake and frosting! 🙂
Cupkaykes
Can this be made a day or two before it is needed? I plan to make the night before and serve the next day. How should it be stored?
christina.marsigliese
Hi Cupkaykes! I generally do not recommend preparing the frosting in advance for best results, as it begins to firm up once it is prepared. However if you must, you can store it in the refrigerator where it will stiffen up. In order to use it again you can very very gently warm it up over a double boiler with slow stirring.
Ania
Hi, in Italy It is difficult to find sour cream. Is It possibile to use anything else?
Thank you
christina.marsigliese
Hi Ania! If you cannot find sour cream I recommend using full fat Greek yogurt or crème fraiche. Please see my FAQ section on the recipe page. Happy baking!