BAKED/ Baked Goods/ Desserts

Chocolate Frosting

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By Inspired by Epicurious Serves: covers a 4 layer cake
Cooking Time: 1 hour

I have had this recipe on an index card for several years. It is a beyond luxurious frosting. But what I really love about it is that it is not too sweet and there is no confectioners sugar. I don't know why but that stuff always freaks me out a bit. I tracked the recipe down to Epicurious. I've had it and used it so many times that I need to copy it onto a new index card. Yes, I realize it's online, but I'm old school and like things written down.


  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons unsweetened cocoa powder (not Dutch-process)
  • 1 1/2 cups whole milk
  • 4 ounces fine-quality unsweetened chocolate, finely chopped
  • 1 tablespoon pure vanilla extract
  • 6 sticks (1 1/2 pound) unsalted butter, at room temperature



In a small saucepan over medium heat, whisk together sugar, flour, cocoa powder, and a pinch of salt. Add the milk. Cook and whisk constantly until it comes to boil. It should be smooth and thick about 3-5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl and let cool. Cover the surface with parchment paper so a skin doesn't form over the chocolate.


In the bowl of an electric mixer, beat the butter until smooth. Add the cooled chocolate mixture a little at a time. Keep mixing until it is smooth. Now go ahead and ice your cake. This is also great on cupcakes. It makes a ton so you could probably cut the recipe in half and still have enough for a batch of cupcakes (20-24).


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