Fudge Cake Icing
Description
This decadent fudge cake icing delivers an intensely rich chocolate flavor with a smooth, creamy texture that rivals professional bakery finishes. Made with high-quality unsweetened chocolate and butter, it creates a luxurious coating that sets slightly for easy slicing while remaining moist. Ideal for bundt cakes, layer cakes, or cupcakes, this frosting is a timeless treat for birthdays, holidays, or any occasion calling for true chocolate indulgence. The deep cocoa notes balance the sweetness perfectly, making it a favorite among dessert lovers.Ingredients
Directions
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Melt the unsweetened chocolate in a microwave-safe bowl or double boiler until smooth, then let it cool slightly so it is warm but not hot.
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Using an electric mixer fitted with a paddle attachment, beat the softened butter in a large bowl until creamy and smooth.
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Add the powdered sugar to the butter, one half-cup at a time, mixing on low speed until fully incorporated after each addition.
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Pour in the melted chocolate and 1 teaspoon of vanilla extract.
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Beat the mixture on medium-high speed for 2 to 3 minutes until the frosting is light, fluffy, and fully combined.
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Spread or pipe the frosting evenly over the cooled cake.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3385.4kcal
- % Daily Value *
- Total Fat 181.9g280%
- Saturated Fat 111.9g560%
- Cholesterol 244.0mg82%
- Sodium 804.2mg34%
- Total Carbohydrate 417.1g140%
- Dietary Fiber 33.0g132%
- Sugars 378.1g
- Protein 16.0g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the butter is softened to room temperature for the best texture; if it's too cold, the frosting will be grainy.
The melted chocolate should be warm, not hot, to prevent melting the butter too much or seizing the mixture.
For a thinner glaze, add a small amount of milk or cream, one tablespoon at a time, while mixing.
Store covered at room temperature for up to 3 days. Refrigerate if the weather is hot, but bring to room temperature before spreading.
This recipe makes a generous amount suitable for a two-layer 9-inch cake or a large bundt cake.
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