A good chocolate cake always comes with exceptional chocolate frosting. Even the fluffiest, moistest cake becomes nothing if the gooey topping is too sweet, too bitter, or weirdly textured. It's essential for any home baker to have a good back-pocket chocolate frosting recipe—one to use even when you're baking cake out of the box.
This chocolate frosting recipe started as a Big Al's chocolate cake hack, but came out richer and more fudgy, almost like a cross between a frosting and a ganache already. You can use it to top any baked good, but it's also great as a filling or a separate sauce.
- ¼ cup + 1 tbsp full-cream milk
- ½ cup condensed milk
- 7 tbsp powdered sugar, sifted
- 6 tbsp Dutch-processed cocoa powder
- 5 tbsp powdered milk
- ¼ tsp salt
- 252g semi-sweet compound chocolate
- 2 tbsp light corn syrup
- 1 ½ tsp vanilla extract
- 60g unsalted butter, cold
Add full-cream milk to a saucepan over medium heat. Bring milk to a gentle simmer.
Add condensed milk, sugars, cocoa powder, and salt. Stir until the powders dissolve.
Add the chocolate compound and stir constantly until it melts. Add light corn syrup.
Remove saucepan from heat, then whisk in vanilla extract and cold butter.
Allow to cool for five minutes before topping on cake.