Call off the hunt! The search is over! I have finally found a chocolate icing / frosting that is not a) so sweet it makes your eyes water and requires peeling children off the ceiling post consumption b) tastes like it’s been mixed with sand / concrete mix c) is sadly, insufficiently chocolatey d) all of the above.
I realise that chocolate frosting is a very particular, personal kind of a thing. It recalls childhood birthday cakes and being allowed to lick the bowl. Perhaps the only true requirement of perfect chocolate frosting is that it reminds you of the one that was made for you as a little person. So I guess it could be possible that My Ultimate Chocolate Frosting might not be Your Ultimate Chocolate Frosting… but, frankly, I refuse to believe it.
Because this chocolate frosting is just so good it has to be universal. The reasons being that it is:
* Sweet but not tooth-achingly so
* Silken in texture with appropriate heft and thickness for spreading
* Perfectly chocolatey with a hint of fudge
* Very easy to make
We use this frosting to ice chocolate cakes, BabyMac’s “Anne” recipe being our go-to (primarily because it always works and tastes great, secondarily because it’s the easiest chocolate cake recipe in the known universe). I am sure it would be wonderful on cupcakes too and I have been known to simply spoon it from bowl to mouth with a concerning absence of self-consciousness.
So, here it is. Other than the creme fraiche you probably have most of the ingredients in your kitchen right now. Which means, with a hasty trip to the supermarket, you are literally moments away from having the Ultimate Chocolate Frosting at your lips…
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Ultimate Chocolate Frosting (adapted from My Little Expat Kitchen)
85 grams unsalted butter, cut into small pieces
120 grams of good quality dark chocolate (minimum 50% cocoa solids)
1 tsp vanilla extract
140 grams icing sugar
140 grams creme fraiche (approximately 1/2 a tub)
2 pinches sea salt flakes
Melt butter and chocolate in a heatproof bowl set over a pan of barely simmering water, whisking often and making sure the chocolate doesn’t burn. The bottom of the bowl must not come in contact with the simmering water.
Once the mixture is smooth and melted, remove bowl from the top of the pan and add the vanilla extract. Whisk to incorporate and then add the icing sugar a little at a time, whisking to incorporate it (the mixture may look grainy, but don’t worry, it’ll all come together!)
Gradually add the crème fraîche and whisk until the frosting is shiny and smooth. Add the salt flakes and stir till combined.
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Hooray! Something to finally, properly honour your favourite chocolate cake, something for your kids to lick from the bowl and a recipe to hand down as little ones become big enough to make their own cakes for their own celebrations. If you get a chance to make Ultimate Chocolate Frosting I would love to hear your feedback, convinced as I am that it is simple, ultimate and perfect.
I’m kind of wishing this chocolate frosting was dateable; I would be totally, jealously, setting it up with my single mates right now…