New This Month

Chocolate Frosting for One-Bowl Chocolate Cake


Top our One-Bowl Chocolate Cake with this frosting.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, April 2010


  • 2 1/4 cups confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • 6 ounces cream cheese, room temperature
  • 1 1/2 sticks unsalted butter, softened
  • 9 ounces bittersweet chocolate, melted and cooled slightly
  • 3/4 cup creme fraiche, or sour cream


  1. Sift together sugar, cocoa, and salt.

  2. Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.

Cook's Notes

Frosting can be refrigerated for up to 5 days; bring to room temperature and beat before using.

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