The BEST Chocolate Frosting

Christina Marsigliese

Thick, glossy, fudgy chocolate frosting without butter or icing sugar!

4.91 from 20 votes

PREP TIME COOK TIME SETTING TIME

10 mins 0 mins 1 hr

SERVINGS
2 cups

INGREDIENTS
8 oz (227g) dark chocolate coarsely chopped
¾ cup (180ml) 35% whipping cream
2 tablespoon (30ml) honey or corn syrup
2 tablespoon (12g) cocoa powder
⅓ cup (80ml) sour cream

INSTRUCTIONS
1. Combine chocolate, cream and honey or corn syrup in a saucepan over low heat and stir
until completely melted, smooth and glossy.
2. Pour it into a bowl and whisk in cocoa powder. Add sour cream and whisk it through.
3. Place the bowl in the fridge for about 20 minutes until thickened. Do not leave it in much
longer or it will set up firm. If it is still really runny, then place it back in the fridge for
another 5 minutes. Once thick like warm pudding, beat with a whisk until thick and
lightened a bit. Stop whisking if it starts to look matte and thick - just whip a few times
but it should still stay glossy. It will firm up as you spread it.
4. Use the frosting immediately. Spread it over cooled cake layers right away and avoid
spreading around too much which will make it stiffen up.
5. *NOTE: This recipe makes enough to make a naked cake that barely covers the sides
because it is very rich. If you prefer more frosting, simple double the quantities of all

ingredients and then it will take longer for the mixture to cool until thickened since there
is a larger volume.

KEYWORD
chocolate, frosting, ganache

Recipe by Christina Marsigliese, Author of Scientifically Sweet cookbook series.