Dark Chocolate Frosting

image of a death by chocolate cake made with moist chocolate cake layers, decadent dark chocolate buttercream, and coated with mini chocolate chips

4.79 from 19 ratings

Dark Chocolate Frosting

This dark chocolate buttercream frosting recipe only uses seven ingredients! It's so easy to make and delicious you'll never buy frosting again!!

Prep Time10

Total Time10

Course: Frosting & Fillings

Cuisine: American

Servings: 6 cups

Calories: 686kcal

Author: Chelsey White

Ingredients

Dark Chocolate Buttercream Frosting

2 cups (4 sticks) unsalted butter, room temperature 454g or 1 lb.
1 cup sifted, dark baking cocoa 80g
1 tsp vanilla extract or vanilla bean paste 4g
1/2 tsp fine salt 3g
5 cups powdered sugar 625g
2/3 cup heavy whipping cream, room temperature 180g
1 1/3 cups dark chocolate chips, melted and cooled 230g

Recommended Tools

Electric hand mixer or stand mixer
Rubber Spatula

Instructions

Dark Chocolate Buttercream Frosting:

Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.
Add in the sifted dark cocoa, vanilla extract and salt, and mix on low until the ingredients are fully incorporated.
Slowly mix in the powdered sugar. Half way through, add in the heavy cream to make the frosting easier to mix. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
To make the frosting extra smooth, stir by hand with a rubber spatula for a couple minutes. Push the frosting back and forth to work out any extra air that was incorporated while the frosting was being mixed. Cover with plastic wrap to prevent crusting and set aside.
Repeat step 5 and stir the frosting by hand again right before you use it. Sometimes as frosting sits it develops air bubbles. Giving it a good stir helps make sure it stays silky smooth before you add it to your cake or cupcakes.

Video

Notes

Yield

This recipe makes about 6 cups of frosting. If needed, this recipe can be doubled or tripled. A double batch will fit/can be made in a 5 qt Kitchen Aid Mixing bowl.

I usually make 1 batch of frosting to stack and frost a seven- or eight-inch layer cake.

Tips for Making the Best Dark Chocolate Frosting:

Make sure your butter is at room temperature before making your frosting.
if your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift you powdered sugar.
Use good quality dark chocolate! It will melt down more easily and make your chocolate frosting taste even more delicious.
Use heavy cream or heavy whipping cream and not normal milk! You need the higher fat percentage for the frosting to have the right consistency.
If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes to get out any extra air that might have been incorporated during the mixing process.
I usually make 1 batch of frosting to fill and frost a seven- or eight-inch layer cake.

Making This Dark Chocolate Frosting in Advance and Storage Tips

Make your chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.
A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

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