Chocolate Frosting for Chocolate-Raspberry Cake

Name: Chocolate Frosting for Chocolate-Raspberry Cake
Prep time: 15 min
Total time: 15 min
Yield: Makes 4 cups
Ingredients: 2 1/4 cups confectioners' sugar, sifted; 1/4 cup Dutch-process cocoa powder; Pinch of coarse salt; 6 ounces cream cheese, room temperature; 1 1/2 sticks unsalted butter, room temperature; 9 ounces bittersweet chocolate (61 percent cacao), melted and cooled; 3/4 cup creme fraiche or sour cream

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Cream cheese and crème fraîche give this chocolate frosting its nuanced flavor. It's delicious on any cake, no matter the flavor, but it pairs especially well with fresh raspberries.

Martha Stewart Living, February 2016

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Credit: Con Poulos

Recipe Summary test

prep:

15 mins

total:

15 mins

Yield:

Makes 4 cups

Ingredients

2 1/4 cups confectioners' sugar, sifted
1/4 cup Dutch-process cocoa powder
Pinch of coarse salt
6 ounces cream cheese, room temperature
1 1/2 sticks unsalted butter, room temperature
9 ounces bittersweet chocolate (61 percent cacao), melted and cooled
3/4 cup creme fraiche or sour cream

Directions

Step 1
Sift together sugar, cocoa, and salt. Beat cream cheese with butter on medium-high speed until smooth. Reduce speed to medium-low; gradually add cocoa mixture and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined. Frosting can be stored in refrigerator up to 5 days; bring to room temperature and beat before using.

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Chocolate Frosting for Chocolate-Raspberry Cake

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Chocolate Frosting for Chocolate-Raspberry Cake

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Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Chocolate Frosting for Chocolate-Raspberry Cake