This recipe is absolutely decadent and pairs nicely with a dark chocolate cake. Be sure to buy a dark chocolate Dutch process cocoa powder, preferably the recommendations I provide below. Unfortunately I can’t vouch for traditional store-bought brands, but Guittard and Ghirardelli look like they’re appropriate if you’re looking for something at a local grocery store or on Amazon.
INGREDIENTS
- 2 sticks (8 ounces) butter
- 1/3 cup Double Dark Cocoa Blend – King Arthur Baking Company
- 1/3 cup Black Cocoa Powder | King Arthur Baking
- 4-5 cups powdered sugar
- 2-3 teaspoons vanilla extract (I tend to have a heavy hand sometimes, but add to preference)
- 3/4 teaspoon espresso powder
- 1/2 teaspoon kosher salt (I sometimes add up to 1 teaspoon to balance the flavors and add a hint of saltiness)
- Heavy cream, as needed
INSTRUCTIONS
- Add the cocoa powders to a medium mixing bowl and whisk vigorously to remove any lumps. Alternatively, sift with a fine mesh sleeve into the bowl for better results.
- Add the powdered sugar, espresso powder, and salt to the cocoa powder and whisk to combine. (Start with 4 cups of powdered sugar and you can increase to taste later.) Set aside.
- Cream the butter in a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment for 3 minutes. Scrape down the sides and the bottom of the bowl with a spatula after each minute.
- Add the powdered sugar mixture to the creamed butter and mix on low speed for 1 minute.
- Add the vanilla extract and mix on medium speed for 4 minutes. Scrape down the sides and bottom of the bowl after each minute.
- If you find the frosting is too thick, add heavy cream one tablespoon at a time until just combined.* If you find the frosting too thin or want it sweeter, add 1/4 cup powdered sugar at a time and beat for 1-2 minutes to ensure you maintain a fluffy consistency.**
- Frost or pipe onto your favorite cake or cupcakes.
*NOTE 1: Do not overbeat the frosting when adding the heavy cream. This may cause the frosting to separate.
**NOTE 2: This recipe will yield a fluffy frosting. If you’re looking to achieve a smoother consistency when spreading onto a cake, remove the air by folding the frosting with a spatula after Step 6. Alternatively, beat the mixture on low speed in Steps 5-6.
