Does anyone else think most cake frostings are just WAY too sweet? It’s not just me, right?
A while ago, Zach asked for a cherry chip cake. No surprise, it’s hit favorite. What is surprising is how difficult to box mix can be to find. So I gave up and made one from scratch, using Completely Delicious’s recipe for Cherry Chip Cake with Whipped Vanilla Buttercream Frosting. Except I didn’t feel like making frosting, so I used canned.
Way to ruin a good cake, Chelsey.
Annalise’s cake was PERFECT and we liked it a lot, but that canned cream cheese frosting 1) didn’t taste anything like cream cheese, and 2) was just so sweet we couldn’t stand it.
But so are many homemade frostings. Many of them call for so much powdered sugar that just reading the recipe makes my teeth hurt.
Anyway, I had some cake flour leftover (I really wish they’d sell smaller boxes) and decided to make a chocolate cake one rainy day. I used Hershey’s “Especially Dark” Chocolate Cake recipe (using the directions on the box of cake flour for using it as a substitute for all purpose flour), but wound up making my own cream cheese frosting.
Best idea ever.
The BEST Dark Chocolate Cream Cheese Frosting
- 1 1/2 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (8 oz) package cream cheese
- 1/2 cup Hershey’s Especially Dark Cocoa Powder
Step 01: Let the cream cheese soften to room temperature and then blend it on its own, to get it soft and ready to mix with other ingredients.
Step 02: Add the butter and blend under combined.
Step 03: Add the cocoa powder and the sugar, a little bit at a time until completely blended.
The frosting has a bit of a whipped texture, but it’s more subtle. Somewhere between whipped and buttercream. You can keep this in the fridge if you want, but the frosting will harden and be difficult to eat. So take it out well before serving and let it warm to room temperature.
I love this frosting. I see a lot of recipes that just try to mimic canned frosting…but canned frosting is just too sweet. This is perfect.
I used this on a sheet cake, though. If I needed it for a tiered round cake, I’d probably double the recipe. But I also tend to be a little liberal with my frosting application. 😛
Hershey’s “Especially Dark” cocoa powder is my favorite I use it in everything, whether it calls for a certain kind of cocoa powder or not. The recipe turns out great every time.
Enjoy!
The BEST Dark Chocolate Cream Cheese Frosting
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Ingredients
- 1 1/2 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (8 oz) package cream cheese
- 1/2 cup Hershey's Especially Dark Cocoa Powder
Instructions
Step 01: Let the cream cheese soften to room temperature and then blend it on its own, to get it soft and ready to mix with other ingredients.
Step 02: Add the butter and blend under combined.
Step 03: Add the cocoa powder and the sugar, a little bit at a time until completely blended.
11 comments
These look to die for! The boyfriends’ bday is in a couple weeks – may need to whip up a batch!
I love anything dark chocolate. This looks delish! I would like to invite you to link up with us at Family Joy Blog Link Up Party.
A chocolate Lovers dream! YUM!! Thanks for sharing at the #InspirationSpotlight Shared
I absolutely have to try this ASAP!
I love, love, love cream cheese frosting! I can’t believe I’ve never considered creating a dark chocolate version before…I’ve done peanut butter and loved it. I’m sure I would love this one too!
Peanut butter cream cheese frosting sounds AMAZING! I need to try that!!!
Hi, am just getting ready to make this frosting and I will be doubling it. o you think that will be enough for a 8″ 6 layer cake? It is a naked cake but will have some frosting on the side and plenty in between. Thank you for the recipe looks wonderful.
Hi! On a naked cake, doubling will probably be fine? Personally, I would triple is, just to be safe, and then eat the excess with a spoon. 😛 But that’s just me, and I’ve never made a naked cake. This was more than enough on a 9×13 sheet cake, if that helps.
Thank you so much and it worked. I just love this recipe. Now if you can help me one more time. I am doing a wedding with is same frosting and I am doing 2 count them 2 sets of cakes. Each 4 layers 8″ rounds. Do you think if I 4x the amount the recipe for each cake it will be enough???? OMG I am in over my head. These are just the side cakes. HELP
Help Chelsie I am making with your chocolate frosting a 4 layer cake and a 6 layer cake and I can’t seem to get the needed 26 cups of frosting can you please help me with how much frosting I need. I know this is probably your department but I really need help I don’t know how to double triple and quadruple
I am so excited to be making this frosting yet again, for a four layer cake. I just tripled the frosting recipe because of course all my friends and family love this frosting, so I put extra in between the layers. I myself an not a frosting person, Too sweet!! This frost has just a hint of sweetness that’s why I love it. So if you like just a hint of sweetness and a 3 ingredient frosting that is so easy to make that even a child can make it. try this frosty my it is so wonderful so fluffy and easy to spread. You will never change, hmm unless you hate chocolate🤯🤣😥😘