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Chocolate Cake Frosting


Chocolate cakes are delicious with a butter cream frosting, but there are several other chocolate frostings that enhance the already fabulous flavor of your cake. Here are a few recipes you might like to taste.



Easy Chocolate Frosting:


1 stick softened butter
2/3 cup unsweetened cocoa powder, dark looks best
3 1/2 cups powdered sugar
1/3 cup whole milk (may need slightly more added 1 Tbsp. at a time)
1 tablespoon vanilla or
2 tsp favorite extract
1/4 tsp salt

1. Mix butter, cocoa powder, and sugar in medium mixing bowl.
2. Slowly add milk and extract. Add more milk a tablespoon at a time until desired texture and volume is reached.



Fudge Frosting:


2 (1 oz.) squares unsweetened chocolate
1/4 c. butter
3 1/2 c. sifted powdered sugar
1/3 c. milk
1 tsp. vanilla

1. Melt chocolate and butter together in top of double boiler or microwave, let cool.
2. Add powdered sugar and milk to chocolate mixture, beating until smooth.
3. Stir in vanilla.



German Chocolate Cake Frosting:


1 c. sugar
3 egg yolks
1 tsp. vanilla
1 c. nuts
1 stick butter
1 can condensed milk
1 tbsp. cornstarch
1 can coconut

1. Combine ingredients and cook over low heat; stirring constantly until thickened, about 12 minutes.
2. Add chopped pecans and coconut.



“Perfectly Chocolate” Frosting:


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

1. Melt butter.
2. Stir in cocoa.
3. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed.
4. Stir in vanilla.



Tasty Chocolate Frosting:


1/3 cup butter
4 cups of powdered sugar
1/2 cup of cocoa powder
1/4 cup milk
1 1/2 teaspoon vanilla

1. In a mixing bowl beat the butter until fluffy
2. Gradually add 2 cups powdered sugar
3. Slowly beat in the 1/4 cup milk and vanilla
4. Slowly beat in the cocoa and remaining powdered sugar, adding additional milk (by teaspoon) until you reach desired consistency



Dark Chocolate Frosting:


4 sections (2 oz.) unsweetened baking chocolate
1/4 c. butter
1/4 c. milk
Pinch salt
2 1/2 c. powdered sugar
1/2 tsp. vanilla

1. In heavy sauce pan on low heat, melt broken chocolate with butter, milk and salt.
2. Stir constantly until thick and smooth.
3. Remove from heat.
4. Mix in sugar and vanilla.
5. Beat until thick enough to spread. (Frosts 9 x 13 inch cake).



Chocolate Ganache Frosting:


1 ½ lbs. bittersweet chocolate
4 cups heavy cream
1 tsp. vanilla

1. In the bowl of a food processor, finely chop the chocolate (it should be almost powdery).
2. Melt chocolate in a medium bowl set over a pot of simmering water.
Bring cream to a simmer (in medium saucepan).
3. Immediately remove from heat and combine with the chocolate. If using a food processor, pour the cream into the processor bowl while pulsing. Otherwise stir the cream together with the melted chocolate.
4. Add vanilla.
5. Place the melted chocolate-cream mixture in a metal bowl set into an ice bath.
6. Use a whisk to whip the mixture just until it thickens sufficiently to use as a frosting. Remove from the ice bath.
7. Use immediately or store, covered, at room temperature for up to overnight.



White Chocolate Ganache Frosting:

1/2 cup heavy cream
12 ounces white chocolate, chopped
4 tablespoons butter

1. In a small, heavy saucepan, heat the cream just until it starts to simmer.
2. Add the white chocolate, shaking the pan gently to immerse it into the cream.
3. Add butter.
4. Let mixture stand for 1 minute.
5. Beat with a wire whisk until the chocolate and butter dissolve and mixture is smooth.
6. Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.



Chocolate Peanut Butter Frosting:


4 cups powdered sugar
1/3 cup unsweetened cocoa powder
4 to 5 tablespoons milk, divided
3 tablespoons creamy peanut butter

1. Combine powdered sugar, cocoa, 4 tablespoons milk and peanut butter in large bowl.
2. Beat with electric mixer at low speed until smooth, scraping bowl frequently.
3. Beat in additional 1 tablespoon milk until of desired spreading consistency.



Chocolate Cream Cheese Frosting:


1 8 oz package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
1/2 C cocoa powder

1. Mix cream cheese and butter until smooth and creamy.
2. Mix in powdered sugar, one cup at a time.
3. Mix in cocoa powder.