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Rich Chocolate Frosting recipe

Rich Chocolate Frosting recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Chocolate icing

A very thick, creamy and rich chocolate frosting, which is very easy to make. Use on cakes and cupcakes of almost any flavour.

239 people made this

IngredientsServes: 12

  • 110g butter
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 450g icing sugar
  • 2 tablespoons milk

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place icing sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.

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Reviews & ratingsAverage global rating:(209)

Reviews in English (176)

Terrible. I'm not sure where the picture came from but my frosting looked nothing like this. The final colour was a pale brown and I had to add food colouring and additional cocoa powder to make it darker. It wasn't very rich or chocolaty. I would not recommend.-20 Apr 2013

Terrible. Mine came out a pale brown. Wish I had have read the comment above before I bothered. Can't make another so will have to cover the cake with smarties. Lucky its for an 8 year old.-24 Apr 2015

I made this to the exact instructions bs it came out amazing!! The only thing was it didn't make much and used most of the icing sugar I had but it was still the best I've made-26 Jul 2015

Extra-Rich Chocolate Frosting


  • 8 ounces (227 g) semisweet chocolate, coarsely chopped
  • 1 cup (225 g) sour cream, left at room temperature for 20 minutes
  • 3/4 cup (95 g) powdered sugar, sifted into a bowl
  • 1 teaspoon vanilla extract
  • Pinch of salt


Put the 8 ounces of semisweet chocolate in a heatproof bowl and set the bowl over a saucepan of hot but not boiling water. The bowl should not touch the water.

Let the chocolate melt, stirring occasionally with a rubber spatula. Remove the bowl from the water and wipe the bottom dry. Cool, stirring often, for 5 minutes.

stirring well with the rubber spatula.

Stir until the mixture is smooth and thickens like frosting.

Use the frosting right away to frost a cake or batch of cupcakes. Leftovers will keep in an airtight container in the fridge for several days.

Recipe Summary

  • 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 cup plus 2 tablespoons boiling water
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1/2 cup confectioners' sugar, sifted
  • Pinch of kosher salt
  • 1 pound best-quality semisweet chocolate, melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

Chocolate Icing Recipe: This Easy 5-Ingredient Chocolate Frosting Recipe Is a Chocolate Lover's Dream by Tiffany Zook

Here is a simple, but rich, chocolate frosting that will satisfy any chocoholic. With only five ingredients, this icing will cover a 13x9-inch cake or 24 cupcakes. Try this frosting on my moist Amish chocolate cake recipe.

Cuisine: American
Prep Time: 0 minutes
Cook Time: 5 minutes
Total Time: 5 minutes


  • 1/4 cup butter
  • 1/2 cup cocoa powder
  • 1/3 cup milk
  • 1 1/2 teaspoons vanilla (try this homemade vanilla recipe)
  • 3 cups powdered sugar

Here's how to make it:

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Yellow Cupcakes with Rich Chocolate Frosting

These cupcakes are never a boring combination. Our chocolate frosting makes enough for two batches, just in case!



nonstick cooking spray (if not using liners)

¼ teaspoon fine sea or table salt

½ stick unsalted butter, at room temperature, cut into small cubes

¼ cup plain yogurt (whole or reduced or nonfat variety will work)

½ teaspoon pure vanilla extract

½ recipe Rich Chocolate frosting (see recipe below)

½ stick unsalted butter, at room tem- perature, cut into cubes

½ cup sifted confectioners&rsquo sugar

½ teaspoon pure vanilla extract pinch sea or kosher salt

4 ounces semisweet chocolate (2 &frasl3 cup chips), melted, kept warm

3 tablespoons sour cream or plain yogurt, room temperature

Nutritional information

Calories: 372 (46% from fat) &bull carb. 49g &bull pro. 4g


1. Preheat the Cuisinart® Oven Central® to 350ºF with both the top and bottom heaters on. Line the cupcake pan with liners, or lightly coat with nonstick cooking spray.

2. Sift the flour, baking powder, salt and sugar into a mixing bowl. Add the butter. Using a hand mixer fitted with the beater attachments, mix until the butter is well incorporated into the dry ingredients, giving the mixture the look of wet sand.

3. In a small bowl or liquid measuring cup, mix the remaining wet ingredients. Gradually add to the dry ingredients and butter until just combined &ndash do not over- mix.

4. Transfer the thick batter to the prepared cupcake pan, about ¼ cup batter per cup, and place in preheated unit. Bake for 15 minutes, or until a cake tester just comes out clean.

5. Using an electric hand mixer fitted with the beater attachments, mix the butter and sugar in a small mixing bowl until creamy.

6. Mix in the vanilla and salt. Gradually add the melted chocolate and mix until incorporated. Add the sour cream or yogurt and stir until homogenous.

7. For best results, use the frosting the same day, before refrigerating. Otherwise, allow frosting to come to room temperature before using.

8. Allow cupcakes to cool in the pan for about 10 minutes, then remove and let them cool fully before frosting.

Rich Chocolate Frosting

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Rich Chocolate Layer Cake

You can cut your cooking time and still create a memorable dessert with a little help from a few premade ingredients: cake mix, mayonnaise, and frosting. This recipe is adapted from Hellmann's Super-Moist Chocolate Mayo Cake.

  1. Make the cake: Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean -- about 35 minutes. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
  2. Make the filling: Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
  3. Assemble the cake: Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer. Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Tips & Techniques

Ceramic saucer: Sara, 952 Lexington Ave., New York, NY, (212) 772-3243.

How to make milk chocolate frosting:

I have made versions of chocolate icing and frosting where I simply sift the cocoa together with the confectioners' sugar and blend it all with butter and milk &ndash however, that's not as flavorful as this version.

The cocoa creates the most flavor when it is heated with butter, oil or water. So, I set out to make my frosting more chocolaty.

I use the same ingredients but I've changed the method slightly. This is my hack for how to get really rich chocolate frosting!

Dark Chocolate Cake With Rich Chocolate Frosting Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 2 cups cake flour
  • 2 cups white sugar
  • 1 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup cold brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • Rich Chocolate Frosting:
  • 1 cup butter-softened,no substitutes
  • 1 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 1/2- 1 cup milk
  • 4 cups confectioners' sugar


  • 2 cups cake flourshopping list
  • 2 cups white sugarshopping list
  • 1 cup baking cocoashopping list
  • 1 teaspoon baking powdershopping list
  • 1/2 teaspoon saltshopping list
  • 2 teaspoons baking sodashopping list
  • 3 eggsshopping list
  • 1 teaspoon vanilla extractshopping list
  • 1 cup cold brewed coffeeshopping list
  • 1 cup buttermilkshopping list
  • 1/2 cup vegetable oilshopping list
  • Rich Chocolate Frosting: shopping list
  • 1 cup butter-softened,no substitutes shopping list
  • 1 cup baking cocoashopping list
  • 1 teaspoon vanilla extractshopping list
  • 1/2- 1 cup milkshopping list
  • 4 cups confectioners' sugarshopping list

How to make it

  • Cake:
  • Preheat oven to 350 degrees.
  • Grease and flour two 9" cake pans or one 9x13 pan.
  • In a large mixing bowl,combine flour,baking powder,salt,soda,cocoa,and sugar.
  • Make a well in the center and add the eggs,coffee,buttermilk,vanilla,and oil.
  • Mix until well combined. Batter will be thin.
  • Pour batter into prepared pan(s).
  • Bake 35-40 minutes or until toothpick inserted in center comes out clean.
  • Let layers set for 10 minutes then turn out onto wire cooling racks.
  • Cool completely.
  • Frosting:
  • In a large mixing bowl,cream butter.
  • Gradually beat in confectioners' sugar,cocoa, and vanilla.
  • Add milk until frosting reaches spreading consistency.
  • Frost cake.
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Hello your recipe sound good but the problem is I'm from England. I like to know what is Buttermilk? I've never heard of it in England, can I use normal milk instead of buttermilk?

The Cook

The Rating

Love a good chocolate cake, this is really good, very chocolatey. Great post.

Thank you for the recipe! It all sounds so good and I can't wait to make it! I can't wait to eat it, too.

made this tonight and it is to die for, best cake have ever tasted. thank you

For another chocolate frosting recipe try my chocolate Swiss meringue buttercream frosting.

This strawberry frosting is naturally gorgeous and delicious too!

Coffee buttercream is one of the most popular recipes on my website, for good reason!!

Peanut butter buttercream is absolutely delicious and not overly sweet!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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