Frosting. Wait, chocolate frosting? Need I even say more? Frosting has always intrigued me. Maybe it’s because growing up, I didn’t realize all the different types of homemade frosting recipes that exist. Once I started researching and becoming inspired, I was hooked. There are so many variations and little changes that can make a big impact on the outcome of a frosting. The right frosting can make any cake become an occasion in and of itself and this one does just that.
I always start with a crumb coat: a thin layer of frosting that seals the cake and allows for some crumbs. To give a layer cake an extra delicious touch, I like to add some toasted and chopped nuts with a half cup of frosting for a filling in between the layers. After applying the crumb coating, chill the cake to harden the frosting and finish the cake with a generous layer of frosting, spread rustically or elegantly. This frosting will satisfy all your cravings. You may want to make extra just to enjoy yourself!
Use this frosting with my classic chocolate cake. It’s the perfect pairing!
Watch how to make this chocolate frosting
- ¾ cup butter room temperature
- 8 oz cream cheese room temperature
- ¼ cup cocoa powder sifted
- 2 ¼ cups powdered sugar sifted
- 1 cup sour cream
- 9 oz bittersweet chocolate melted and cooled slightly
- ¼-½ cup toasted and chopped hazelnuts (optional)
- Beat butter and cream cheese until light and fluffy, making sure to scrape down the sides of the mixing bowl.¾ cup butter, 8 oz cream cheese
- Add cocoa and powdered sugar. Mix to completely incorporate.¼ cup cocoa powder, 2 ¼ cups powdered sugar
- Mix in sour cream until no ribbons of cream remain.1 cup sour cream
- With the mixer running on low speed, add the slightly cooled melted chocolate and mix until completely incorporated. If using, add in the hazelnuts as well. As this frosting chills, it will become hard from the chocolate and butter. Use right away while soft.9 oz bittersweet chocolate, ¼-½ cup toasted and chopped hazelnuts (optional)