Chocolate Frosting for Chocolate-Raspberry Cake

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Ingredients

 

Ingredient Checklist

2 1/4 cups confectioners’ sugar, sifted

1/4 cup Dutch-process cocoa powder

Pinch of coarse salt

6 ounces cream cheese, room temperature

1 1/2 sticks unsalted butter, room temperature

9 ounces bittersweet chocolate (61 percent cacao), melted and cooled

3/4 cup creme fraiche or sour cream

 

Instructions

Sift together sugar, cocoa, and salt. Beat cream cheese with butter on medium-high speed until smooth. Reduce speed to medium-low; gradually add cocoa mixture and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined. Frosting can be stored in a refrigerator up to 5 days; bring to room temperature and beat before using.

Enjoy!

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