Fluffy Chocolate Frosting

Chocolate Frosting2 Fluffy Chocolate Frosting

Happy Valentine’s Day! I’ve got the best fluffy chocolate frosting recipe for you. But let me just preface by saying:

This is what a frosting job looks like when your 9-month-old is waist-deep in the recycling bin shaking an empty-ish milk jug around and singing a victory song.

And this is what photos look like when the same tot follows up with a delightful bath in the dog’s water dish.

And THIS is what a blog post looks like when your very own chocolate cupcake is on your lap trying to “play” your keyboard like his toy piano.

Happily, blurry photos conceal lopsided frosting swirls. And the semi-bald cupcakes are being served to mommy groups, so everyone will wordlessly understand. And you don’t mind if I keep this short, right?

Chocolate Frosting Fluffy Chocolate Frosting

This is a loooong overdue recipe for a gorgeous, fluffy frosting to accompany my Moist Chocolate Cake.

I usually just whip something up to taste, but for the last several times, I’ve taken meticulous notes to produce a perfect recipe to share.

It’s got a double hit of the good stuff – cocoa imparts a deep, dark flavour and melted chocolate layers in a rich, creaminess and a “bright” chocolate flavour.

Not overly sweet (although feel free to add more sugar to taste), nuanced with vanilla, and extraordinarily fluffy – thanks to whipping cream and an extended beating in the stand mixer.

This may be the best chocolate frosting ever. You may want to ditch the cake and just rub it all over your body. And hey, it’s Valentine’s day – enjoy!

Chocolate Frosting3 Fluffy Chocolate Frosting

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Fluffy Chocolate Frosting
 
Prep time
Cook time
Total time
 
You can use salted butter, just skip the pinch of salt. Frosts one two-layer 8″ cake or 24 cupcakes.
Author:
Serves: 12-24
Ingredients
  • 12 ounces/340 grams good quality dark/bittersweet chocolate (60-70% cocoa), chopped
  • 8 ounces/227 grams/1 cup unsalted butter, room temperature
  • ¼ cup cocoa powder (either natural or dutch process are fine)
  • ½ cup confectioners’ sugar
  • pinch salt
  • 1 tbsp pure vanilla extract
  • ¼ cup whipping cream
Instructions
  1. Melt the chocolate in the microwave on 50% power in 30 second increments, stirring each time – stop when it’s about 70% melted, and stir vigorously to melt the rest. In my microwave, it took a total of 2½ minutes. (Alternatively, melt in a heat-proof bowl set over a saucepan of simmering water – careful not to get a single drop of water in the bowl, or chocolate will seize). Allow chocolate to cool to room temperature.
  2. Combine butter, cocoa powder, confectioners’ sugar and salt in a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about a minute. Reduce speed to low and incorporate vanilla extract, whipping cream and cooled chocolate, then turn speed back up to medium and beat for about 2 minutes, until pale and very fluffy. Pipe (I used Wilton Large Open Star tip) or spread onto fully cooled cake or cupcakes.
Frosting may be made up to 48 hours in advance – refrigerate until needed, then bring back to room temperature and beat again for a minute or two before using. Frosted cake may be stored at room temperature for up to two days – if it’ll take you longer to eat, god bless your willpower and store the cake in the fridge.
 

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11 Comments

  1. Veronica

    February 14, 2014 6:42 pm - Reply

    Love the photos of your little one! And the cupcake frosting job looks pretty darn good to me!

  2. Stef M

    February 14, 2014 6:43 pm - Reply

    OMG that photo with the splash is amazing!

  3. Louise Treffaud

    February 14, 2014 6:44 pm - Reply

    Everyone I know uses your amazing chocolate cake recipe, can’t WAIT to try this frosting to go with it. Thanks for sharing!

  4. foodess

    February 14, 2014 6:45 pm - Reply

    @Louise Treffaud Thanks Louise, you are so sweet! :) XO

  5. foodess

    February 14, 2014 6:46 pm - Reply

    @Stef M  Questionable parenting perhaps, but worth the shot.  :D

  6. foodess

    February 14, 2014 6:46 pm - Reply

    @Veronica  Thank you Veronica!

  7. jennydevine1

    February 15, 2014 2:03 pm - Reply

    This frosting is the best ever!  My 18 year old son insists it tops your moist chocolate cake and declares them both the ONLY chocolate cake I’m allowed to bake!  They’re our family “birthday cake” staple!  Thanks Jen!

  8. foodess

    February 15, 2014 6:21 pm - Reply

    jennydevine1  Thank you Jenny, SO nice to hear! :)

  9. Jessica

    February 15, 2014 6:22 pm - Reply

    Made it this weekend with your chocolate cupcake recipe, and it is simply divine.  People absolutely raved.  Thank you for another hit!

  10. Lily

    March 27, 2014 8:26 am - Reply

    Could I use milk chocolate instead?? I prefer the taste better but would the frosting be as chocolatey? Thanks. Btw I tried your chocolate cake recipe….. It was amazing. Thank you so much for that!!