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Dark Chocolate Frosting
Credit:
Bryan Gardner
Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Makes about 5 cups
Ingredients
Ingredient Checklist
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
Gallery
Dark Chocolate Frosting
Credit:
Bryan Gardner
Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Makes about 5 cups
Gallery
Dark Chocolate Frosting
Credit:
Bryan Gardner
Dark Chocolate Frosting
Credit:
Bryan Gardner
Dark Chocolate Frosting
Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Makes about 5 cups
Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Makes about 5 cups
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Yield: Makes about 5 cups
Makes about 5 cups
Ingredients
Ingredients
- 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
Directions
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.
Reviews (14)
Add Rating & Review
240 Ratings
5 star values:
42
4 star values:
63
3 star values:
89
2 star values:
37
1 star values:
9
Load More Reviews
Reviews (14)
Add Rating & Review
240 Ratings
5 star values:
42
4 star values:
63
3 star values:
89
2 star values:
37
1 star values:
9
Add Rating & Review
240 Ratings
5 star values:
42
4 star values:
63
3 star values:
89
2 star values:
37
1 star values:
9
240 Ratings
5 star values:
42
4 star values:
63
3 star values:
89
2 star values:
37
1 star values:
9
240 Ratings
5 star values:
42
4 star values:
63
3 star values:
89
2 star values:
37
1 star values:
9
- 5 star values:
- 42
- 4 star values:
- 63
- 3 star values:
- 89
- 2 star values:
- 37
- 1 star values:
- 9
Martha Stewart Member
Rating: 5.0 stars
06/21/2020
Previously, I gave this frosting a bad review because it was too thin. I want to take that back. It was, but I overcorrected. Once the frosting was cold, it set again. Furthermore, this frosting on top of "The Perfect Chocolate Cake" recipe got more compliments than any other cake I've ever made.
Martha Stewart Member
Rating: 3.0 stars
06/19/2020
What an unholy mess. The frosting was way to thin. I added a second 1/2 of powdered sugar. Still too thin. Then I added a Tablespoon of cornstarch. Still too thin. Then I added a 1/2 of cocoa powder without the water. Still too thin. Then I just started added cocoa powder, corn starch and powdered sugar at random. Tastes food, but I probably added more than a cup of extra powders and still had to put one layer in the refrigerator to harden before I dared frost the second layer.
Martha Stewart Member
Rating: Unrated
08/19/2016
Has anyone tried refrigerating this frosting and whipping it up the next day? I've made this frosting several times and it's super amazing, I use it for a salted caramel chocolate cake. However this last time I made it, I refrigerated it overnight and when I brought it to room temperature the next day and whipped it up, it not only got much lighter in color (more like a milk chocolate color), it also had specks of chocolate in it!! I whipped and whipped, but it didn't help :(
Martha Stewart Member
Rating: Unrated
06/20/2016
I made this frosting following the recipe in her book - as pointed it out by others, the book calls for 3/4 cup of confectioners sugar. I halved it and used Scharffen Berger bittersweet chocolate, we added a couple of extra tablespoons of confectioners sugar to get the consistency we wanted - it was incredible! smooth, satiny, oh so tasty on a 3 layer chocolate cake.
We have Martha's Cupcakes book - highly recommend getting it for the frosting section alone.
Martha Stewart Member
Rating: Unrated
10/17/2015
The same recipe appears in the book Martha Stewart's Cupcakes but calls for 3/4 cup confectioner's sugar (not 1/4 cup). The other ingredients are the same.
Martha Stewart Member
Rating: Unrated
02/07/2015
This was a fantastic recipe! I did not find it too thin at all, it was the perfect frosting consistency for me. I made sure to thoroughly cool the chocolate and cocoa mixture...
Martha Stewart Member
Rating: Unrated
11/18/2012
I made this frosting for a cake and it was WAY to thin, after adding a lot more sugar I got a nice consistency that I wanted and it was fabulous.
Martha Stewart Member
Rating: Unrated
10/10/2012
H
Martha Stewart Member
Rating: Unrated
06/20/2012
Today I baked Martha's fabulous Mint-filled Brownie Cupcakes... for the third time. Previously, I have dipped the tops of these yummy cupcakes into melted chocolate with a little shortening for shine. Today I decided to try the Dark Chocolate Frosting on pg 302. Because of other reviews, I added 1/4c conf. sugar to this recipe. The cupcakes are amazing and will be added to the cupcakes I am baking for a Canada Day Party ... thank you, Martha. Your recipes are amazing.
Martha Stewart Member
Rating: Unrated
07/29/2011
This is absolutely delicous! It isn't a stiff enough icing to pipe but perfect to spread on a layered cake. YUM!!!! For those who like thiers a little sweeter I added just a touch more icing sugar and the consistency was still perfect.
Martha Stewart Member
Rating: 1 stars
07/10/2011
This was awful. It comes out like water. 2.5 lbs of chocolate is way too much. I couldn't get it to pipe at all and had to trash it and start over because no matter how much sugar or cocoa you add to balance it out, it stays watery and thin. Yes, it's sheeny, because it's essentially melted chocolate with butter added in.
Martha Stewart Member
Rating: Unrated
02/13/2011
This frosting is perfect, w/ a perfect texture. It has a deep dark chocolate flavor but isn't too sweet. It's wonderful on all rich butter cakes. The trick to making it is to following the method exactly - the melted chocolate and cocoa mixture must be cooled before adding them to the butter mixture. And the butter must be at cool-is room temperature softness, no more (otherwise the frosting will be too soft). Beating sufficiently helps too. Excellent frosting!
Martha Stewart Member
Rating: Unrated
12/09/2010
I made this frosting from the Martha Stewart Cupcake book to go with the Salted Carmel Chocolate mini cupcake recipe. The recipe indicated that this was the frosting to use. Although the frosting is very tasty, I found that it had only two states runny or rock hard. It must be because of all the butter and chocolate that have such a low melting point. Instead of a nice dollop of frosting, I ended up dipping them like a glaze. The color is beautiful and they dried very shiny and pretty.
Martha Stewart Member
Rating: 5.0 stars
06/21/2020
Previously, I gave this frosting a bad review because it was too thin. I want to take that back. It was, but I overcorrected. Once the frosting was cold, it set again. Furthermore, this frosting on top of "The Perfect Chocolate Cake" recipe got more compliments than any other cake I've ever made.
Rating: 5.0 stars
Rating: 3.0 stars
06/19/2020
What an unholy mess. The frosting was way to thin. I added a second 1/2 of powdered sugar. Still too thin. Then I added a Tablespoon of cornstarch. Still too thin. Then I added a 1/2 of cocoa powder without the water. Still too thin. Then I just started added cocoa powder, corn starch and powdered sugar at random. Tastes food, but I probably added more than a cup of extra powders and still had to put one layer in the refrigerator to harden before I dared frost the second layer.
Rating: 3.0 stars
Rating: Unrated
08/19/2016
Has anyone tried refrigerating this frosting and whipping it up the next day? I've made this frosting several times and it's super amazing, I use it for a salted caramel chocolate cake. However this last time I made it, I refrigerated it overnight and when I brought it to room temperature the next day and whipped it up, it not only got much lighter in color (more like a milk chocolate color), it also had specks of chocolate in it!! I whipped and whipped, but it didn't help :(
Rating: Unrated
Rating: Unrated
06/20/2016
I made this frosting following the recipe in her book - as pointed it out by others, the book calls for 3/4 cup of confectioners sugar. I halved it and used Scharffen Berger bittersweet chocolate, we added a couple of extra tablespoons of confectioners sugar to get the consistency we wanted - it was incredible! smooth, satiny, oh so tasty on a 3 layer chocolate cake.
We have Martha's Cupcakes book - highly recommend getting it for the frosting section alone.
Rating: Unrated
10/17/2015
The same recipe appears in the book Martha Stewart's Cupcakes but calls for 3/4 cup confectioner's sugar (not 1/4 cup). The other ingredients are the same.
Rating: Unrated
02/07/2015
This was a fantastic recipe! I did not find it too thin at all, it was the perfect frosting consistency for me. I made sure to thoroughly cool the chocolate and cocoa mixture...
Rating: Unrated
11/18/2012
I made this frosting for a cake and it was WAY to thin, after adding a lot more sugar I got a nice consistency that I wanted and it was fabulous.
Rating: Unrated
10/10/2012
H
Rating: Unrated
06/20/2012
Today I baked Martha's fabulous Mint-filled Brownie Cupcakes... for the third time. Previously, I have dipped the tops of these yummy cupcakes into melted chocolate with a little shortening for shine. Today I decided to try the Dark Chocolate Frosting on pg 302. Because of other reviews, I added 1/4c conf. sugar to this recipe. The cupcakes are amazing and will be added to the cupcakes I am baking for a Canada Day Party ... thank you, Martha. Your recipes are amazing.
Rating: Unrated
07/29/2011
This is absolutely delicous! It isn't a stiff enough icing to pipe but perfect to spread on a layered cake. YUM!!!! For those who like thiers a little sweeter I added just a touch more icing sugar and the consistency was still perfect.
Rating: 1 stars
07/10/2011
This was awful. It comes out like water. 2.5 lbs of chocolate is way too much. I couldn't get it to pipe at all and had to trash it and start over because no matter how much sugar or cocoa you add to balance it out, it stays watery and thin. Yes, it's sheeny, because it's essentially melted chocolate with butter added in.
Rating: 1 stars
Rating: Unrated
02/13/2011
This frosting is perfect, w/ a perfect texture. It has a deep dark chocolate flavor but isn't too sweet. It's wonderful on all rich butter cakes. The trick to making it is to following the method exactly - the melted chocolate and cocoa mixture must be cooled before adding them to the butter mixture. And the butter must be at cool-is room temperature softness, no more (otherwise the frosting will be too soft). Beating sufficiently helps too. Excellent frosting!
Rating: Unrated
12/09/2010
I made this frosting from the Martha Stewart Cupcake book to go with the Salted Carmel Chocolate mini cupcake recipe. The recipe indicated that this was the frosting to use. Although the frosting is very tasty, I found that it had only two states runny or rock hard. It must be because of all the butter and chocolate that have such a low melting point. Instead of a nice dollop of frosting, I ended up dipping them like a glaze. The color is beautiful and they dried very shiny and pretty.
All Reviews for Dark Chocolate Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dark Chocolate Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
