Everybody should have a good chocolate frosting recipe. Everybody. Even those who do not bake :P
Just kidding – but it is always good to have a good recipe for your basics – an easy cake recipe, a great swiss meringue buttercream, a cream cheese frosting etc. – and of course a good chocolate buttercream. You should be able to do it in your sleep :)
The good thing about basic recipes – you probably have most of the ingredients at home – at least I do. Yes I am a compulsive chocolate hoarder. Everybody can know. I always have like 10-15 packages of dark chocolate at home. Just in case… I want to make a chocolate cupcake or frosting ;) Same for Nutella. There is at least 1 kilo in my cabinets. All the time ;)
Anyways – it’s a basic recipe you can use to frost a 8 inch double layer cake, or a 10 inch “regular” cake or up to 24 cupcakes. You can make the frosting up to 2 days in advance and store it in the fridge – all you have to do is let it warm up to room temperature again and beat it for several minutes and it is good to go.
INGREDIENTS / ZUTATEN
12 oz. (340g) dark chocolate (73% cocoa)
1 cup (230g) butter, room temperature
1/4 cup (30g) cocoa powder
1/2 cup (65g) confectioner’s sugar
pinch of salt
2 tsp. vanilla extract
1/4 cup (120g) heavy cream
340g Zartbitterschokolade (73% Kakao)
230g weiche Butter
30g Kakao
65g Puderzucker
Prise Salz
2 TL Vanille Extrakt
120g Sahne
DIRECTIONS / ZUBEREITUNG
2. Add the butter to a large bowl and beat on high speed until light and fluffy. Add cocoa powder, confectioner’s sugar and salt and beat on low speed first and then on high speed until well combined. Add vanilla extract, heavy cream and cooled chocolate and beat until well combined – for about 5 minutes. The frosting should be pale and fluffy.
3. Frost your cake or cupcakes or store in an air-tight container up to two days. Bring back to room temperature and beat on high speed for 2-3 minutes to get the frosting soft and fluffy again.
2. Butter in eine große Schüssel geben und auf höchster Stufe aufschlagen, bis sie hell und luftig ist. Kakao, Puderzucker und Salz zugeben und erst auf niedriger Stufe und dann auf höchster Stufe aufschlagen, bis sich alles gut verbunden hat. Vanille Extrakt, Sahne und die abgekühlte Schokolade zugeben und alles aufschlagen, bis es gut verbunden ist – für ca. 5 Minuten. Das Frosting sollte luftig und etwas heller veworden sein.
3. Den Kuchen oder die Cupcakes mit dem Frosting verzieren/überziehen oder in einen luftdichten Behälter füllen und im Kühlschrank bis zu zwei Tage aufbewahren. Wenn man das Frosting dann verwenden möchte, einfach auf Zimmertemperatur bringen und noch einmal für ein paar Minuten aufschlagen, bis es wieder weich und luftig ist.
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Here is a version of the recipe you can print easily.
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Dark Chocolate Frosting
- Prep Time: 20
- Cook Time: 5
- Total Time: 25
Ingredients
- 12 oz. (340g) dark chocolate (73% cocoa)
- 1 cup (230g) butter, room temperature
- 1/4 cup (30g) cocoa powder
- 1/2 cup (65g) confectioner’s sugar
- pinch of salt
- 2 tsp. vanilla extract
- 1/4 cup (120g) heavy cream
Instructions
- Chop the chocolate and add to a heatproof bowl. Place on a pot with simmering water and melt the chocolate. Set aside and let cool down to room temperature.
- Add the butter to a large bowl and beat on high speed until light and fluffy. Add cocoa powder, confectioner’s sugar and salt and beat on low speed first and then on high speed until well combined. Add vanilla extract, heavy cream and cooled chocolate and beat until well combined – for about 5 minutes. The frosting should be pale and fluffy.
- Frost your cake or cupcakes or store in an air-tight container up to two days. Bring back to room temperature and beat on high speed for 2-3 minutes to get the frosting soft and fluffy again.
Notes
- For a 10″ cake or 24 cupcakes
