Top our One-Bowl Chocolate Cake with this delicious chocolate frosting.

Martha Stewart Living, April 2010


Credit: Dana Gallagher

Recipe Summary

Makes 4 cups


Ingredient Checklist


Instructions Checklist
  • Sift together sugar, cocoa, and salt.

  • 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 (2)

361 Ratings
  • 5 star values: 58
  • 4 star values: 63
  • 3 star values: 151
  • 2 star values: 75
  • 1 star values: 14
Rating: Unrated
Delicious. It is tangy, but so good, and I prefer this to butter cream any day!
Rating: Unrated
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