Fact: This is the BEST chocolate icing recipe. …and I’ve tried many chocolate cakes in my time (all in the name of research, of course. It’s decadent and rich, and actually tastes chocolatey!
If you’re looking for a way to AMP UP up your usual cake or just want to try something different for the chocolate lovers in your life (especially if it’s you) then this is THE ONE to try!
This magic formula was passed on to me from a co-worker’s mom who had a side business baking gorgeous custom cakes. This was her GO-TO chocolate icing recipe…and it really does take the (proverbial) cake!
The recipe makes enough to fill/glaze an ice an 8″ round cake (and you’ll have some left over if you want to ice the top too)
Ingredients
- 12 ounces of bittersweet or semi sweet chocolate (chopped into pieces)
- 6 tbsp. of unsalted butter cut in small pieces
- 1.5 cups of whipping cream
- 3 tbsp. of room temperature coffee (I like to use a dark roast or espresso)
Directions
In large bowl over hot water, melt chocolate and butter with 1/3 of the cream. Remove from heat. Whisk coffee into chocolate mixture and let cool to room temp.
TO MAKE CHOCOLATE GLAZE : If you only do the steps above – you will have an amazing chocolate glaze you can drizzle on your cake.
TO CONTINUE TO MAKE FILLING: Whip remaining cream and fold half into the room temp. chocolate mixture. Fold in remaining cream just until blended. Fill your chocolate cake.
The filling typically takes 8 hrs. or overnight to completely set up. It will still be a bit soft when you spread and fill your cake but don’t worry – give it time and it will set up nicely!
Joyful Hostess Tip: Looking for a killer chocolate cake recipe – then check out Ina Garten’s Chocolate cake. It is so dense and delicious and totally worth the calories!
Attention peanut butter chocolate lovers: Here’s a creamy peanut butter frosting (pictured above) that’s the perfect compliment to your next batch of chocolate cupcakes. Happy baking!
