Dark Chocolate Icing Recipes

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DARK CHOCOLATE BUTTERCREAM FROSTING



Dark Chocolate Buttercream Frosting image

This Dark Chocolate Buttercream Frosting is a creamy homemade frosting that is the perfect topping for cakes, cupcakes, and cookies. You will never buy store bought frosting after trying this frosting recipe.

Provided by Jocelyn @ Inside BruCrew Life

Categories     Cakes & Cupcakes

Time 15m

Number Of Ingredients 6

1 cup unsalted butter, softened
2 teaspoons vanilla extract
1/2-3/4 teaspoon salt
1/2 cup dark cocoa powder
4 cups powdered sugar
1/4 cup heavy whipping cream

Steps:

  • Beat the butter, vanilla, and salt until creamy.
  • Mix together the cocoa powder and powdered sugar. Slowly add the powdered sugar and whipping cream to the butter mixture a little at a time while beating. Continue adding until everything is mixed in.
  • Beat on high for a 3-4 more minutes until the frosting is light and fluffy.
  • Use a piping bag and icing tip 1M to swirl the frosting on cupcakes or cookies.

Nutrition Facts : Calories 187 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 135 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

DARK CHOCOLATE FROSTING



Dark Chocolate Frosting image

This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Use it to decorate our Candied Hazelnut Cupcakes or Easy Chocolate Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Yield Makes about 5 cups

Number Of Ingredients 6

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of kosher salt
1 pound best-quality semisweet chocolate, melted and cooled

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.

DARK CHOCOLATE SHEET CAKE WITH DARK CHOCOLATE FROSTING



Dark Chocolate Sheet Cake with Dark Chocolate Frosting image

A super rich, not-too-sweet, dark chocolaty sheet cake that's perfect for any party!

Provided by Kim

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h55m

Yield 24

Number Of Ingredients 18

1 ¾ cups all-purpose flour
1 cup dark cocoa powder (such as Hershey's® Special Dark)
2 teaspoons baking soda
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup strong brewed coffee, at room temperature
1 cup buttermilk, at room temperature
1 cup unsalted butter, softened
¾ cup dark cocoa powder (such as Hershey's® Special Dark), sifted
1 teaspoon instant espresso powder
⅛ teaspoon salt
2 teaspoons vanilla extract
3 cups powdered sugar, or to taste
7 tablespoons heavy whipping cream, or as needed

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.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 39.2 g, Cholesterol 52.4 mg, Fat 14.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 189.7 mg, Sugar 28.5 g

DARK-CHOCOLATE GANACHE



Dark-Chocolate Ganache image

Use this rich ganache with our Dark-Chocolate Cake for a devilish indulgence. Be sure to have a glass of milk handy!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 4

2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped

Steps:

  • In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

DARK CHOCOLATE FROSTING



Dark Chocolate Frosting image

Make and share this Dark Chocolate Frosting recipe from Food.com.

Provided by JLBurnell

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 2

14 ounces bittersweet chocolate
1 1/2 cups whipping cream

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.

Nutrition Facts : Calories 205.3, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.6, Carbohydrate 1.7, Sugar 0.1, Protein 1.2

DARK CHOCOLATE CREAM CHEESE FROSTING



Dark Chocolate Cream Cheese Frosting image

This is a rich chocolate frosting with a hint of cream cheese flavor. It is not overly sweet and will not overpower any cake that you have baked. If you are looking for something nice and sweet but not over the top, this is the recipe for you. I came up with this for that reason for me. I don't like milk chocolate frosting or anything extrememly heavy because I make my cake light and flavorful and do not want to hide that.

Provided by moallen31

Categories     Dessert

Time 15m

Yield 2 cups

Number Of Ingredients 5

1/2 cup dark chocolate chips, like hershey special dark chips
1/2 cup unsalted butter, melted
3 cups powdered sugar
1/3 cup milk
4 ounces cream cheese (I used whipped for a lighter texture)

Steps:

  • Melt the butter and chocolate chips in the microwave or in a double boiler until butter is almost melted.
  • Stir until chips and butter is all melted.
  • Add the powdered sugar 1 cup at a time alternating with the milk. Blend with mixer until light and fluffy.
  • Add the cream cheese and blend. Let sit for a minute to cool the rest of the way.
  • Use in your favorite way!

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