Chocolate Fudge Frosting

Use this frosting to make our Chocolate Spice Cake.

  • Yield: Makes 3 cups

Source: Martha Stewart Living, February 2002


  • 12 ounces semisweet chocolate chips
  • 1 3/4 cups heavy cream
  • 3 tablespoons unsalted butter, room temperature
  • 1 tablespoon corn syrup


  1. Prepare an ice bath; set aside. Place chocolate chips in the bowl of a food processor; pulse until roughly chopped.

  2. Combine cream, butter, and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring constantly until butter is melted.

  3. With the motor running, pour cream mixture through the feed tube of the food processor; process until completely smooth, about 2 minutes. Transfer frosting to a bowl; set over the ice bath. Stir every 10 minutes, until frosting is thick and spreadable, about 1 1/2 hours.

Cook's Notes

If not using immediately, store in an airtight container at room temperature for up to 2 days. The frosting should not be refrigerated, or it will lose its lovely sheen.


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