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.

Reviews Add a comment

  • PenelopeRB
    28 JUL, 2010
    Delicious. It is tangy, but so good, and I prefer this to butter cream any day!
  • nanopia
    21 JUL, 2010
    I used sour cream and it was over all a really good frosting but there is a slight tanginess to it. I put toasted almond slices all around the sides of the frosting imitating a rein de saba cake. I think it tastes even better out of the fridge, its like a ice cream cake! I am eating it right now for breakfast :P