If you would have seen the previous recipe for my sweet and decadent Eggless Chocolate Buttermilk Cake, you would have seen all the images with the chocolate frosting. So here I am sharing a foolproof Chocolate Frosting recipe.
This recipe yields the perfect frosting which is easy to spread, rich and tempting. It tastes real well with pound cakes, vanilla cakes as well along with the usual chocolate cake. To make a really good frosting, remember that your ingredients should be at room temperature. The butter needs to be soft and shouldn’t be melted. Since the weather is really hot here in Delhi right now, I kept it outside the refrigerator for 30 minutes before use. Don’t add salt to the frosting recipe if you are using salted butter.
USING CHOCOLATE INSTEAD OF COCOA POWDER:
This recipe uses cocoa powder to make the frosting since I didn’t have any chocolate with me. I usually prefer making chocolate frosting with chocolates since the frosting tastes way better with them. You can either use 90% dark chocolate (I usually prefer Lindt) or even your regular sweet milk chocolate, depending on your mood and what flavor would you like for the frosting. The chocolate would need to melt and cooled down before using it for frosting. You will also need to chill the frosting for some time before applying it to the cake. If the frosting is not chilled, it will start flowing from the cake, and that’s not a pretty sight, isn’t it?
This recipe makes about 1.5 cups of frosting which is ideal for a medium-size around 1kg cake (My Cake mould is 20cm in diameter and 7cm deep)
PREPARATION TIME: 15 minutes
SERVINGS: 1.5 cups
DIFFICULTY SCALE: Medium
- Soft Butter – ½ cup
- Milk – 3-4 tablespoons
- Salt – ½ teaspoon
- Vanilla Extract – 3-4 drops
- Cocoa Powder – 3 tablespoons, or more based on taste
- Powdered Sugar – 1.5 cup
- Add ½ cup butter at room temperature in a mixing bowl and beat it for 3-4 minutes until it becomes smooth.
2. Now add 3 tablespoons of milk, vanilla extract, and salt and mix well until they get incorporated nicely.
3. Sieve and add in the cocoa powder and mix well with light hands.
4. Now, sieve add in half of the sugar and mix well. Then add the rest. Add in a little milk if needed to reach the perfect consistency.
5. If your frosting seems a little runny, then add in some more sugar or some dry milk powder to reach the perfect consistency. It should be really easy to spread. If it’s too dry, add some milk to it.
6. Refrigerate for 15 minutes before use. Remember to cool down the cake entirely before use.
Use a spatula to spread it evenly on the sides and top of the cake. You might need to cut the cake with a knife if the baked surface is uneven. I added some sprinkles on top of the frosting to make it look prettier.