I knew for Jax's birthday I wanted to make a rich and dark chocolate cake. I wanted that cake to be enveloped in a rich and fudgy frosting. This combination of devilishly good chocolate cake and fudge frosting was the perfect thing!
This is another one of my now infamous cooked frostings. But, it comes together much differently than the whipped cream cheese frostings I have been droning on about. It is done completely in the saucepan. Then it is allowed to cool to room temperature slowly and is the perfect consistency for smoothing over a cake. You can tell how rich and wonderful it is just by looking at it!
At first it may not seem like it is going to work. It is relatively thin when it is warm. Delicious and fudgy, but thin. Then a couple of hours later it becomes the perfect spreading consistency. In fact, it spreads so easily. I generally make this frosting to go with my Devilishly Good Chocolate Cake. It almost melts between the layers to make it one continuous and extra moist cake. Just look at that slice of cake above! Then it makes a shiny, fudgy, delicious, happy, wonderfully amazing chocolate robe for your cake. I mean yummmmmm! You definitely have to give this a try!
Shiny Fudge Frosting
1/2 cup butter
1 1/2 cups sugar
1 1/4 cups cocoa powder
1/2 tsp salt
1 1/4 cups heavy whipping cream (do not substitute)
1/4 sour cream
1 tsp instant coffee
2 tsp vanilla
- In a large saucepan, melt butter over medium-low heat.
- Stir in sugar, cocoa and salt.
- In a separate bowl, stir together cream, sour cream and instant coffee until smooth.
- Continuing to heat over medium-low heat, slowly add the cream mixture to the cocoa mixture. Stir until each addition is incorporated, then add more until the cream mixture is gone.
- Keep heating for another 5-6 minutes, being careful not to bring the mixture to a boil.
- Remove icing from heat and stir in vanilla. Allow to cool at room temperature for at least a couple of hours or until spreading consistency.