Chocolate Fudge Frosting
July 13th, 2011
Chocolate Fudge Frosting
After much trial and error trying to find the perfect chocolate frosting, this is my current favorite. This chocolate fudge frosting is shiny, creamy and really rich in chocolate flavor. It is essentially a ganache left to set up and get stiff enough to frost a cake with. Buttercream, while very tasty, just doesn’t seem to want to give me this same glossy look, and I always get a grainy texture to mine- so this frosting is perfect in flavor and texture. I call it Chocolate Fudge frosting because this recipe is rich enough, and the texture silky enough, that fudge is what it reminds me of!
Please enjoy the frosting, and be sure to make it about an hour before you need it so that it has time to set up.
Chocolate Fudge Frosting, frosts one two layer 9” cake, or a 3 layer 8” cake
-1 pint whipping cream (or heavy cream)
-1 lb of dark chocolate pieces (I prefer 60-70% cocoa or semi-sweet)
1) In a small pot, heat the cream until simmering.
2) Pull the pot off of the heat and add the chocolate pieces to the pot. Let the pot sit for about 5 minutes.
3) Start gently whisking the chocolate into the cream. Whisk until the chocolate is completely incorporated and is smooth.
4) Set aside and let cool and stiffen up. This should take about 1-1.5 hours.
(you can see the thicker texture by now- as you begin to spread it, it somehow seem to get thicker?)
5) Use an offset spatula to spread the chocolate fudge frosting on your cake, (or you could use a piping bag.)
(this is the texture it will hold once on the cake)
YUM!!! I love ganache.
10:27 am on July 13th, 2011
Looks delicious! I love chocolate cake, and if it has chocolate frosting it’s even better!
6:00 pm on July 13th, 2011
I would lick the spatula, wisk, and get every little drop out of the pan….heavenly frosting. I love ice cold chocolate cake w/a rich frosting like the one you posted.
1:41 pm on July 14th, 2011
Pia certainly likes to lick the whisk clean as well!
2:23 pm on July 14th, 2011
This is killing me – it looks so delicious and we are away on vacation without any baking supplies / instruments! I don’t know how I will wait until next week when I will be able to make this!!!!
8:09 am on July 18th, 2011
The reason it gets thicker as you work with it is because it’s cooling more AND you’re tempering the ganache as though you’d temper chocolate, giving it a firmer texture as the correct cocoa butter crystals align accordingly. Nice cake :)
3:19 pm on July 29th, 2011
Can you use milk chocolate as a substitute?
11:20 am on March 18th, 2012
yes!
11:25 am on March 18th, 2012
Can we have this cake’s recipe too? It looks divine!
7:58 am on March 27th, 2012
I how my frosting comes out that thick & delicious looking. Its runny right now & it’s been sitting for over an hr… Not too runny but it looks nothing like your final pic… Would it get ugly if i left it over night? Curious…
11:44 pm on August 31st, 2012
Shoot! I just saw this- I would have told you to put it in the fridge- over night would have been fine. Please let me know how it turned out!
7:55 am on September 1st, 2012
could you add a little butter for additional shine? Would it affect the consistency as I love to be able to pipe the ganache?
7:21 pm on October 14th, 2012
I don’t typically, but I think you could probably add 1-2 tbs of butter. let me know if you do and how it worked out!
8:02 pm on October 14th, 2012
Dear Heather, Could I make the cake one day ahead, would the bananas get soggy or would they hold up okay? Thank you for the recipe, cant wait to try the chocolate/banana cake.
6:59 pm on December 21st, 2012
I think they would be fine, and as apposed to other types of fruit, the bananas won’t weep (you know like berries or apples or something) If anything it will just be really moist. Be sure to frost it though so that the air doesn’t dry out the cake layers.
6:52 am on December 22nd, 2012