Dark Chocolate Cake Frosting Recipe: Easy, Rich Icing
This dark chocolate cake frosting recipe is rich, simple and delicious. I find dark chocolate frosting on chocolate cake to border on overload, but most people seem to enjoy it. You may also try a lemon, vanilla or coffee-flavored cake or cupcakes with this frosting. (Note: If you like this, you should also check out our other chocolate frosting recipe). Some dark chocolate frosting recipes call for bittersweet, others for semisweet or unsweetened chocolate. You’ll also find recipes that require a combination of styles. Some call for baking squares, others for unsweetened Dutch-process cocoa powder and some for chips.
When it comes to dark chocolate frosting, I can guarantee you two things: First, you will need confectioners’ sugar, no matter what recipe you use. Second, the quality of ingredients is key. The better quality your ingredients, the richer and more delicious your cake will be. Look for chocolates that include higher amounts of cocoa solids. Bittersweet and semisweet are not terribly different and can be interchanged, though if we had to choose, we’d opt for bittersweet. Sources for quality baking chocolate include Trader Joe’s, Whole Foods and other gourmet markets. Look for brands like Scharffen-Berger and Callebaut.
Dark Chocolate Cake Frosting
3 oz high quality bittersweet chocolate, chopped
1 1/2 sticks cold, unsalted butter, cut into 8 pieces
2 1/4 c confectioners’ sugar
1/4 t pure vanilla extract
pinch of salt
Melt chocolate stovetop using a bain-marie. (If you try to melt it directly over the burner, it will burn). You can also microwave the chocolate until it is melted, checking and stirring every 20 seconds. Let it cool for at least 15 minutes away from heat.
Beat butter and salt together with an electric mixer until fluffy. Gradually add the confectioners’ sugar at low speed, followed by the vanilla. Add the cooled chocolate and beat at medium speed until fully incorporated and frosting is smooth and glossy.
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