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

Martha Stewart Living, April 2010

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Dana Gallagher

Recipe Summary

Yield:
Makes 4 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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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
07/28/2010
Delicious. It is tangy, but so good, and I prefer this to butter cream any day!
Rating: Unrated
07/21/2010
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
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