This Dark Chocolate Fudge Frosting is so rich, it will make the best cake ever! A fast and easy six ingredient recipe for the best chocolate icing.
I am so in love with this Dark Chocolate Fudge Frosting.
I went through a period of several weeks where all I wanted was rich, soft, borderline gooey, obscenely chocolate chocolate cake. And you know what? I could find it NOWHERE. Not in any grocery store. Not in any restaurant in the Florida Keys. No. Where.
You remember that movie Matilda? With the fat kid that had to eat the whole chocolate cake? That was me, jonesing for some fudgey chocolate cake like I was a former addict falling off the wagon. I never found it, so I came home and made one.
If you’re a true “foodie,” you may consider my utilizing a dark chocolate, super-moist boxed cake mix to be “cheating,” but I don’t care. I work smarter, not harder- and this cake is ALL about this dark chocolate fudge frosting. It is truly incredible; so good that you really can’t even help sticking your finger into the bowl for a taste… not to mention licking all the frosting smudges of your fingers and hands as you frost the cake. It is now go-to chocolate frosting for when I just NEED that intense chocolate flavor, one that is so intense that even my favorite chocolate buttercream can’t handle it.
If you like this Dark Chocolate Fudge Frosting, check out:
Dark Chocolate Fudge Frosting
- 12 T butter
- 4.5 oz unsweetened chocolate roughly chopped
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 tsp vanilla
- 1 1/2 lb confectioner's sugar
- 1/2 cup whole milk
- In a microwave- safe bowl, microwave chocolates and butter together in 30 second intervals, stirring after each, until the mixture is smooth. Stir in vanilla.
- Add the powdered sugar to the bowl of a stand mixer. Slowly pour the chocolate mixture in with the mixer running.
- Add the milk in intervals, only adding as much as needed to obtain a smooth and spreadable frosting.
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Makos (@thehungrybites) says
Hey, just wanted to say that I’m already drooling!
And great photos!!!
Is there a way to just make this chocolate, not dark chocolate?
Just use more semi sweet chocolate chips in lieu of the unsweetened chocolate.
Hello, What amount of Butter is used?
Hi Hanaan, Not sure what happened, but all my ingredients disappeared. I fixed it now 🙂
Did you use regular or unsalted butter?
Any chance you could put the ingredients up again, can see them and sounds delish
I want to try this recipe but I’m unsure if I should use regular or unsalted butter. Which one should I use to get the tastiest results?
Unless it specifically says otherwise, all my recipes use salted butter. I find its what people usually have in their house already!
Hello! Should I use unsalted or regular butter? Thanks!
What happened to the recipe? I used it once before, loved it, but didn’t write it down. Now it just isn’t on the page anymore.
I found your recipe a few days ago but now when I look at your blog I can’t find the actual recipe 🙁
Could you post the recipe as a comment to this pleaseee!!
Niamh Egan says
Hi, can’t see any ingredients listed for this recipe and would really love to make this for my daughters birthday, please help.
This came out really oily. Even adding more cream couldn’t fluff it up.
I had trouble with it the last time that I made it as well, even though I have made it tons without issue. I actually think it had something to do with the temperature of the room and the butter, but I’m not enough of a baking scientist to know 100%. I’m thinking I may cut the butter down by 2 tablespoons when its hot out and see how that goes.
It was super hot in the kitchen. Thanks for the reply!
Why is there 1 1/2 lbs. This was so incredibly sweet. I didn’t even use the full 1 1/2 lbs of sugar and it was still too sweet. Was this soppossed to be cups ?
No, it is not supposed to be cups. It’s fudge frosting, so it is definitely going to be sweet. 1 1/2 lbs of powdered confectioner’s sugar is approximately equal to 4 1/2 cups, which is a normal amount for a frosting recipe (maybe even on the light side). That is the amount that is needed to absorb the butter and melted dark chocolate, balance out the bitterness of the dark chocolate, and allow the frosting to whip up and set.
I agree with this comment about the sweeteners. Maybe it’s just a bit sweeter than I prefer in my frosting but I also didn’t put in the full one and a half pounds and I ended up tweaking the recipe to a more preferred taste. I liked the texture but I think it’s just a personal preference.
camille tully says
Is the amount of sugar really 1 1/2 pounds?
I used about 1 1/2 cups instead; it seemed way too much sugar.
Also, the texture was kind of grainy; maybe the summer heat softened
it too much?
Yes, it is 1 1/2 lbs of confectioner’s sugar, that is the amount needed to absorb the butter and melted chocolate. 1 1/2 cups of powdered sugar would not be enough to make frosting, most use at least 4 cups. 1 1/2 pounds is about 4 1/2 cups. The texture was due to using 1/3 of the amount of sugar.
That was the best chocolate frosting ever. Couldn’t stop licking the bowl. Yum!! Thanks for s great recipe. I could sit here and just eat the icing😊
Hi! I just made this recipe and found that even adding extra powdered sugar did not help the loose somewhat oily texture. My kitchen was not overly hot–air conditioned. Just had to throw most of the frosting out. I wonder if maybe cutting back some of the cream cheese and butter amounts might be helpful. I am a regular baker–not a novice at all. This is the first time I have had trouble with a frosting recipe. The flavor was ok, but I ended up using another chocolate frosting that I had made the prior day to finish frosting a cake. I did not frost the whole cake–2 layers only. May try again reducing the cream cheese and butter. Thanks for offering the recipe.
I know you left this a long time ago, but I wanted to send you a note back because I just made this. I have a theory, but don’t know if it’s 100% the answer. It turned out well for me this last time, but I have also had it NOT turn out right. I’m thinking the temperature of the chocolate mixture might be the ticket- it worked and I made sure that the chocolate was as cool as possible before adding it. Thoughts?
Could you use this icing to make cake pops?
I’ve Never made them, but I don’t know why not!
Thank you, I just made this to complete my chocolate cake. It’s just awesome. Love it!
Does the frosting set up like fudge or does it stay soft like a buttercream
Somewhere in the middle, closer to buttercream.
I just made this yummy frosting and followed your directions. It turned out perfectly, like a fudge frosting should be. Very spreadable but fudgy
I just made this and initially it was granular and oily. Adding more milk and mixing with a mixer solved the problem. It now looks like a spreadable frosting.
Awesome, delicious! Tastes just like my grandmothers chocolate icing. I never got the recipe from her before she passed. But this icing tastes just like hers. I made it for my sons birthday cake and he was thrilled and said it reminds him of his great grandmas chocolate icing. I am definitely going to be making this icing for many more cakes. Thanks for sharing this recipe.
Grandkids and daughter said the best they have ever tasted!
That’s a winner to me