Dark Chocolate Frosting Recipes

Steps:

• Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
• Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
• Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
• Spread frosting over the cooled cake.

Steps:

• Place the chocolate chips in a microwave-safe bowl. Melt in the microwave, stopping to stir every 30 seconds. It will take about 2 minutes to melt them. Stir until smooth, about 1 minute. Let cool to room temperature.
• Combine the cocoa powder and boiling water in a small bowl, stirring until smooth and the cocoa has dissolved completely.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, confectioners' sugar, salt, and rice milk, beating on medium speed for about 3 minutes, or until light and fluffy.
• Add the melted chocolate and beat on low speed for 2 minutes, scraping down the sides of the bowl as necessary. Add the cocoa mixture, and beat for about 1 more minute, or until combined.

Steps:

• Place chocolate, corn syrup, and salt in food processor.
• In small saucepan, bring cream to boil.
• With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
• Stop food processor and add confectioners' sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
• Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You'll know it's ready when a spoon can stand up in it.

Steps:

• Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

Steps:

• Roughly chop the chocolate and put into a food processor.
• Pulse briefly to chop fine.
• Heat the cream in a saucepan just to the boiling point.
• With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended.
• Transfer the frosting to a bowl.
• If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature.
• It must be cool, not cold, to be spreadable.
• Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is.
• Refrigerate the cake after applying the frosting.
• Makes enough to frost a 2 layer cake, about 2-1/2 cups.