I’m not joking.
Rich – VERY rich – it hardens a bit when it’s refrigerated – so you get that “magic shell” effect – just a bit – like a chocolate cake with an expensive ganache on it. I used Ghirardelli Dark Chocolate Chips – but you could use regular semi-sweet, expensive Valhrona or ScharffenBerger if you like. This is actually a double batch – which made enough to ice 3 layers plus the whole outside with about 1/2 cup leftover. It’s a process – not a quick frosting – but it’s worth every second you put into it.
It’s not overpoweringly sweet (if you use a dark chocolate like I did anyway) – its sweet – but not cloyingly so. Definitely a plus. My usually frosting-phobic husband declared this “The best frosting he’s ever had!”
I got the original recipe from OurBestBites.com – this version below is doubled. Pick which one you want!
The Best Chocolate Frosting In The History Of The Universe
- 2 cup semi-sweet chocolate chips
- 2/3 cup all-purpose flour
- 6 Tbsp unsweetened cocoa powder
- 1 1/3 cup granulated sugar
- 2 cup milk
- 4 sticks unsalted butter room temperature
Place the chocolate chips in a microwave-safe bowl. Heat in 30-second increments, stirring every 30 seconds, until chocolate is melted. Set aside to cool to room temperature.
In a small saucepan, combine flour, cocoa powder, sugar and milk. Whisk to combine. Bring to a simmer over medium heat. Simmer for 3-5 minutes, whisking frequently, until thickened. You're looking for a pudding-like consistency.
Remove from heat and use a fine mesh strainer to strain the mixture into another bowl (use the back of a wooden spoon to press it through the strainer). You may think you can skip this step - but the stuff I strained out of mine was ish - so don't skip it. Cool completely in refrigerator or freezer.
In a mixer, beat butter on medium-high speed until fluffy, about two minutes. Turn mixer off and add the cooled flour mixture. Beat until fluffy, about two minutes, scraping down the sides of the bowl as necessary. Add the melted chocolate chips and beat until smooth and fluffy, about another two minutes.
Frost and place cake in the refrigerator for at least 30 minutes so frosting can "set"