Tangy Chocolate Frosting

Use this to frost our Six-Layer Chocolate Cake.

  • Yield: Makes 10 cups

Source: Martha Stewart Living, February 2005


  • 4 1/2 cups confectioners sugar
  • 1/2 cup good-quality unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 12 ounces cream cheese (1 1/2 packages), room temperature
  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  • 18 ounces bittersweet chocolate (preferably 70 percent cacao), melted and cooled
  • 1 1/2 cups creme fraiche (12 ounces)


  1. Sift sugar, cocoa, and salt together into a bowl; set aside. Put cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth.

  2. Reduce speed to low; gradually mix in sugar mixture. Pour in melted chocolate in a slow, steady stream. Gradually mix in creme fraiche.

Cook's Notes

Frosting can be refrigerated, in an airtight container, up to 3 days. Just before using, bring to room temperature; beat until smooth.


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