Recipes Chocolate Frosting 5.0 (3,850) 25 Reviews The inspiration for this frosting technique comes from dessert maven Maida Heatter's Book of Great Chocolate Desserts (Alfred A. Knopf). Use it to lavish a layer cake, envelop a sheet cake, or swirl atop cupcakes. Or, forgo the cake completely and slather it onto cookies, brownies, or whatever else you see fit. By Marcia Kiesel Updated on November 7, 2022 Print Rate It Share Share Tweet Pin Email This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolaty, a snap to make and best baked the day before serving. Photo: © Julie Craig Total Time: 25 mins Yield: Makes about 3 1/2 cups Ingredients 1 1/3 cups heavy cream 1 1/2 cups sugar 6 ounces unsweetened chocolate, chopped 1 stick (4 ounces) plus 2 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract Pinch of kosher salt Directions In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla, and salt. Let stand, stirring occasionally, until the chocolate and butter are melted. Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once. Rate it Print