- Dish type
- Cake decorating
- Chocolate icing
An incredibly delicious icing, which is quick and easy to make. It's sweet, chocolately and oh-so-fudgy. Spread on cakes, muffins or cupcakes.
200 people made this
- 60g butter
- 110g dark brown soft sugar
- 2 tablespoons milk
- 180g icing sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
MethodPrep:15min ›Cook:5min ›Ready in:20min
- In a saucepan, melt butter and dark brown soft sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to the boil and remove from heat.
- Sieve together cocoa and icing sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
- Spread quickly over cooled cake, as icing will set up very fast.
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
Reviews & ratingsAverage global rating:(218)
Reviews in English (180)
I needed to ice some chocolate muffins in a hurry that I needed to take out, and this recipe was perfect - all the ingredients are standard storecupboard items (although I used demerara sugar not dark brown), it was easy to make, and the icing set quickly so the muffins were easy to transport (I could pack them in a double layer). Best of all the icing was delicious. One recipe made enough to generously cover 12 muffins.-01 Sep 2011
We loved this recipe - got a big thumbs up from the whole family. It made a lot more than 10 though - which was good for us as we'd made 20 fairy cakes!-16 Jul 2012
How easy is this?! delicious also... I followed recipe to the letter and I think it's the best icing I've ever made (kids agree also). Thanks for sharing-23 Dec 2011
Chocolate Fudge Frosting
I’ve been on the hunt for a fudgy chocolate frosting for as long as I can remember, and there have been many ganaches and whipped buttercreams that I’ve tried but I think at long last I’ve found The One. The One that makes me feel like Bruce Bogtrotter and want to lick the cake plate after I’ve eaten an entire fudgey, chocolatey cake.
The other thing I love about this recipe is how unfussy it is – all it takes is to chuck everything in a saucepan, heat until everything melts and then let it cool. And the consistency and use changes with how long you let it cool – it’s pourable, spreadable and also GREAT for piping.
For those of you who claim you aren’t bakers or can’t bake, trust me, this is a must try. And if you can’t be bothered to bake a cake from scratch, buy a plain pound cake from the store and spread it with this and voila! You’ve got yourself a celebration cake!
Fudgy Cocoa Frosting
This icing is dark and fudgy, and not too sweet. So good, you’ll want to eat it by the spoonful!
This recipe makes a smaller amount that’s just perfect for those times when you are leaving the cake in the pan and just icing the top. It’s my go-to for my Dark Chocolate Cake and for my Famous Fudgy Brownies recipes. I like to ice my cake when it is still just slightly warm. This softens the icing just a little, making it easy to spread and giving it a dark and glossy finish.
FUDGY COCOA FROSTING
For 8 or 9 inch pan
- 3 Tbsp. melted butter or margarine
- 1/4 cup cocoa
- 1/8 tsp salt
- 2 rounded Tbsp sour cream or plain greek yogurt
- 1 tsp vanilla
- 1 ½ – 2 cups icing sugar
- 4 Tbsp. melted butter or margarine
- 1/3 cup cocoa
- 1/8 tsp salt
- 3 heaping Tbsp sour cream or plain greek yogurt
- 1 ½ tsp vanilla
- 2 – 3 cups icing sugar
Semi-Sweet Icing for 9吉 inch pan
If you prefer your icing to be dark, but not too sweet, then you will want the recipe using only 2 cups of icing sugar. But I have found out that missing that additional cup of icing sugar makes the amount of the icing not quite enough for your 9 x 13 cake. See the picture below and to the right. The icing layer is super thin. So, make 1 1/2 times the amount of that recipe. Below are the amounts you will use to make a little more but keep it not too sweet:
HOW DO YOU MAKE FLUFFY CHOCOLATE FROSTING?
Bring your frosting to room temperature. Then put in the stand mixer, and beat on medium-high for 1-2 minutes. This will help incorporate some air into the frosting, giving it a fluffier texture.
Keep in mind that this is a really rich frosting, so you may not be able to get the same fluffy texture as you would from a regular buttercream or cream cheese frosting.
- Try serving these brownies while they’re still warm with a scoop of vanilla ice cream on top, and some extra chocolate chips.
- You can use dark chocolate cocoa powder or regular dutch-process cocoa powder for this brownie recipe, depending on how intense you like your chocolate flavor. If you’re adding cocoa powder to another recipe, keep in mind that cocoa brownies can be on the dry side so you may need to add more fat to the recipe.
- Add 2-3 tablespoons of chocolate chips to the batter for some melted chocolate pockets in your brownies. Try dark, milk, or even white chocolate chips. Also, sprinkle a few chocolate chips on top of the brownies for decoration.
- Make these gluten free by substituting with a gluten free cup-for-cup all purpose flour.
- Make these brownies non-dairy by substituting the butter with applesauce, and using a dairy free cocoa powder, along with a non-dairy icing.
- Decorate your fudgy brownies with a drizzle of melted chocolate, peanut butter, caramel sauce, or melted marshmallows on top. Melt for 30 seconds at a time in a microwave-safe bowl, stirring between, until smooth. Or use a glass bowl on top of a water-filled saucepan to make an easy double-boiler.
- Sub 1/2 cup of the white sugar for brown sugar for a darker more molasses-like flavor that goes really well with the fudgy chocolate in this brownie recipe.
- If I’m in a really chocolatey mood, I’ll make a double batch of the fudgy icing so each serving is twice as chocolatey!
- If your icing isn’t smooth enough, you can add a few drops of coconut oil to help with its appearance.
Like this recipe? Save it to your Pinterest board now!
This Fudgy Coca-Cola Frosting Is the Reason I'm Giving Up Store-bought Icing for Good
"I&aposm going to start calling you Opal," a friend told me after scarfing down a slice of my cake.
If there&aposs a better compliment for an amateur baker than being compared to someone&aposs grandmother, I can&apost think of it.
Credit, of course, goes to Pam Lolley, our Test Kitchen pro who developed a Coca-Cola Chocolate Cake for our August 2019 issue. With it, she&aposs created a recipe so fudgy, so moist, and so downright foolproof that even I, someone who typically relies on store-bought and bakery-made, was able to whip up a cake that garnered "oh-my-gosh-this-tastes-like-my-grandmother&aposs" reviews.
I&aposm no stranger to Coca-Cola cake. Many Sundays after church, my family and I would go to Jestine&aposs Kitchen, a favorite (now shuttered) Charleston restaurant where the "Table Wine" was sweet tea and a dish of marinated cucumbers was presented as the complimentary appetizer. Often, owner Dana Berlin would slip us a piece of Coca-Cola cake at the end, whether my sisters and I had eaten our share of fat green beans or not.
I hadn&apost thought much about the cake in recent years, but the other night, inspired by all the bakers in our What&aposs Cooking with Southern Living Facebook group, I decided to tackle it myself, opting to use our Coca-Cola Chocolate Cake recipe as my guide.
The recipe is easy to follow and doesn&apost require any fancy baking tools. I didn&apost have a stand mixer, so I just used my regular old hand mixer (no trouble there) and I didn&apost have two 9-inch round cake pans, so I ended up making a three-layer cake using three 8-inch round pans instead. That worked just as well, plus there was enough frosting to spread a generous coat of icing between each of the layers and still cover the cake completely. The hardest part of the entire process was conjuring up enough patience to wait for the layers to cool before I iced them.
As for the final result: The cake itself was delicious—intensely chocolatey, not dense, and moist even after a day spent under (very loosely placed) aluminum foil. But it was the Fudgy Coca-Cola Cake Frosting that really sold me on the recipe. Five to six tablespoons of Coke give the butter, powdered sugar, and unsweetened cocoa base a more complex, fudgy flavor that&aposs hard to find in a pre-made icing. I kept sneaking little tastes of the frosting as I beat it together, and I purposefully did a poor job scraping the bowl at the end so that I could enjoy one more spoonful of the stuff. Together with the light crumb of the chocolate cake, it was truly a delight to eat.
While I may not make the cake itself again soon (lazy habits die hard, and I&aposll likely opt to dress up a boxed mix instead), I will never again buy a can of chocolate icing at the store. Not even the best pre-made stuff could hold a candle to our Fudgy Coca-Cola Cake Frosting, and it&aposll be my go-to party trick from here on out. Besides, if the icing is homemade, who&aposd dare to call me out on the box cake underneath?
Fudgy Chocolate Cupcakes with Chocolate Fudge Frosting
A conversation with one of my friends who is an excellent baker herself led to the discovery of this rich, fudgy chocolate cupcake recipe that I am sharing today. She swears by Martha Stewart’s ultimate chocolate cake recipe and told me to try it out as well. With Martha Stewarts ultimate chocolate frosting recipe on top.
Since I wanted to give the cake to a few people, I thought it would be best to make cupcakes out of the recipe, since they are always more easy to share.
Most cake recipes can be successfully converted to cupcakes without changing anything except their baking times (and of course the pan you using to bake). Cupcakes generally take lesser time to bake than cakes. According to the recipe instructions the cakes take 35 minutes to bake, but my cupcakes were done in 20 minutes, and might even take 18 minutes for you, so check for doneness around that time. They will be done when a tester comes out clean.
This recipe yielded 32 cupcakes for me, but depending on how you fill your cupcake pans you could get more or less. The frosting was enough to frost 32 cupcakes, with some frosting still leftover.
I do have a go-to chocolate cake recipe, which differs from the one that I am sharing today and I love it and have used it for the fondant cakes on the blog. That recipe is also pretty similar to the one we used at Bonnie Gordon and loved that the cakes used to be moist but sturdy enough to use under fondant decorations. And since its a one bowl cake, it requires less clean up and is easier to whip up than a one where you have to cream the butter sugar first and then add eggs. It also converts well to cupcakes but I have always had a problem with oily liners. And that is where this Martha Stewart recipe works better.
While the oil based cake is more spongy and moist in texture, this recipe from Martha Stewart resulted in fudgier cakes or at least fudgy chocolate cupcakes, which were still moist. Most of the ingredients in that recipe are quite similar to Martha Stewart’s recipe, the only difference is the fat called for in the recipe, which is probably why the texture differs slightly.
I know people swear by butter based recipes and I was one of them, until I tried the oil based chocolate cakes. Also the carrot cake recipe I have posted on the blog is oil based too. But yes, for certain recipes I still use butter.
If you are curious how the two measure up against each other, here is an interesting read on butter vs oil cakes. As mentioned by Summer in the article, “Butter is known for its flavor profile, oil for moisture provision.”
But while butter has a better flavor, if you are using it for cakes like carrot cake, or even the cake here like chocolate where additional ingredients tend to overpower the butter flavor, using oil shouldn’t make much of a difference in flavor. Having said that I feel butter based recipes work better for cupcakes. Oil based ones just make the cupcake liners oily.
Recently I have started using a combination of both in some of my recipes- I tried it for a red velvet cake recently (posted on instagram here), and loved the results- moistness from the oil, flavor from the butter. Today’s recipe though is made completely with butter. And it is a winner in our household.
As mentioned before the recipe yielded 32 cupcakes, 12 I gave away, and 20 were left for us 6 people, all of which were gone in one evening. Yes they are that good and you must MUST try this recipe out.
The frosting too is addictive.
My first impression of the frosting, while making it, was that it was good but I was still biased towards the chocolate malt frosting I generally use (if you haven’t tried it, you totally should). However the next day when I ate the cupcake with the frosting, I decided both frostings are equally good. The original Martha Stewart recipe calls for unsalted butter, but I used salted butter since thats what I had. Most Martha Stewarts recipes I find a little sweet for my liking, but using unsalted butter helped cut the sweetness a bit. If you choose to use unsalted butter, I would suggest to cut down on the icing sugar and also add a pinch of salt to the frosting. Believe me, salt takes the frosting to the next level.
With my brother and sister-in-law in town and my father’s retirement dinners to attend every day, I haven’t been able to get much time for blogging and posting recipes. Of course my laptop and the internet connection haven’t been supportive either and as a result posts have been a little sporadic the past couple of days. I try to be active on instagram, and have been revisiting a few recipes from the blog that I keep posting there.
And with dinners lined up at our house and my mother assigning me few dishes, be sure to catch future instagram posts on previously posted recipes of Vegetarian Fish Pie, triple layer chocolate mousse cake, focaccia bread (it has a video tutorial too), vegan pumpkin bread and more. Till then hope you enjoy this recipe!
Chocolate Fudge Icing Recipe
We think the icing is definitely the best part of any cake recipes, so you're going to want to make it good. Despite being incredibly simple this chocolate fudge icing is absolutely delicious. If you don't find the time to bake very often then you could make up a bulk batch of this lovely cake topping to keep in your freezer. Simply double or triple the quantities and then divide the mixture up into individual portions. We like to store our chocolate fudge icing in freezer bags so it takes up very little space and can be quickly defrosted. Just leave out at room temperature until its soft again.
If you prefer a lighter chocolate fudge icing then you could use milk, or even white chocolate but just remember that it will be a lot sweeter - so you made need less.
You can use this chocolate fudge icing recipe on pretty much anything: Spread inside a Swiss roll, piped onto cupcakes, on a chocolate cake recipe, sandwiched inside a birthday cake or even to pile onto brownies. Whatever you use it for one thing's for sure, it'll be delicious!
- 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature, plus more for pans
- 3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
- 3/4 cup hot water
- 3/4 cup sour cream
- 4 ounces (61 percent cacao) bittersweet chocolate, melted and cooled
- 2 cups cake flour (not self-rising), sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- Chocolate Ganache Frosting for Fudgy Devil's Food Cake
Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans line bottoms with parchment paper rounds. Butter parchment dust with cocoa powder, tapping out excess.
In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each addition scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour beat until combined.
Divide batter between prepared pans (or muffin tins lined with paper liners) smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (18 to 20 minutes for cupcakes).
Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack peel off parchment. Re-invert cakes let cool completely, top sides up.
Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate let sit at room temperature for 20 minutes before serving.
Tools To Make Sugar-free Chocolate Frosting
Click the links below to see the items used to make this recipe.
- – Using a hand mixer is the best way to ensure that your sugar-free frosting recipe turns out perfectly each and every time. This is the one I use and you’ll love how easy it is to store. – If you want to make keto cupcakes that look as gorgeous as ones from the bakery, this kit makes it easy! Simply choose the tip based on how you want your keto icing for cake to look, and fill the silicone pastry bag. – If you’re making keto cupcakes for a party or gathering, this cupcake stand is a must and will show them off in the way they deserve to be!