Best 7 Fudgy Frosting Recipes

FUDGY DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment; dust with cocoa powder, tapping out excess.
• In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream; let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each addition; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
• Divide batter between prepared pans (or muffin tins lined with paper liners); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (18 to 20 minutes for cupcakes).
• Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
• Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
• Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate; let sit at room temperature for 20 minutes before serving.

CHOCOLATE GANACHE FROSTING FOR FUDGY DEVIL'S FOOD CAKE

Steps:

• Combine chocolate and corn syrup in a large heatproof bowl. Bring cream just to a simmer over medium-high heat; pour over chocolate mixture. Let stand, without stirring, until chocolate begins to melt.
• Beginning near the center and working outward, whisk melted chocolate into cream until mixture is combined and smooth. Continue to whisk until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (frosting will continue to thicken after whisking).

FUDGY CHOCOLATE LAYER CAKE WITH COFFEE-CHOCOLATE FROSTING

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 4 ingredients in large bowl to blend. Bring 1 cup water to simmer in heavy small saucepan. Remove from heat. Add 2 tablespoons espresso powder; stir to dissolve. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.
• In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend. Add chocolate mixture and whisk to blend well. Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. Gently tap each filled pan atop counter to burst any air pockets.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Let cool 5 minutes. Run knife around sides of cakes and turn out onto rack. Cool completely.
• For frosting:
• Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.
• Place 1 cake layer on plate. Spread 1/3 of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

FUDGY MOCHA FROSTING W/PECANS--OR HAZELNUT COFFEE FROSTING!

Steps:

• In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
• In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.
• Remove from heat and quickly add confectioners sugar ~ beating well.
• Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
• Quickly spread on cake while frosting is still warm, or thin with 1 tablespoon milk if frosting begins to stiffen too quickly, or for spreading on a layer cake!
• NOTE: Make HAZELNUT COFFEE FROSTING by adding 2 tablespoons instant coffee granules to melted butter/cocoa mixture, hazelnut extract, and substituting 1/2 cup hazelnut spread for the chopped pecans. Thin with 1 tablespoon milk, if necessary for easier spreading!

MOM'S FUDGY FROSTING

Steps:

• In a 2 quart saucepan, melt the margarine and chocolate over low heat, stirring constantly.
• Add milk, vanilla and salt and remove from heat.
• Stir in powdered sugar to make a rather stiff frosting.
• Beat until lumps disappear and frosting is smooth. You may have to use a small additional amount of milk.
• Return pan to stove, heat over low heat stirring constantly until frosting is lukewarm. This makes the frosting more liquid and easier to spread on brownies or cakes.

FUDGY BROWNIES WITH PEANUT BUTTER PUDDING FROSTING

Steps:

• Prepare and bake brownies according to package directions. Cool on a wire rack., Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate frosting just before cutting.

FUDGY FROSTING

Steps:

• 1. Put the chocolate chips and salt in the top of a double-boiler on medium, or a heavy saucepan on low-medium.
• 2. Stir until the chocolate is melted. Add the sweetened condensed milk, and cook about 2 minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
• 3. Remove from heat and quickly stir in the vanilla. Then add the butter, and stir until it melts completely.
• 4. NOTES: 1) Once it cools, this is just like fudge. 2) This frosting is perfect for Devil's Food cake. 3) I prefer the saucepan, and use a diffuser to prevent scorching.