Simple Chocolate Cake Icing

Frosts one 9-inch layer cake servings Prep: 5 m Cook: 10 m Total: 15 m Beginner
Be the first to rate!
Simple Chocolate Cake Icing
Chocolate is everyone’s favorite—this simple icing with unsweetened chocolate and powdered sugar can be used to frost cakes or cupcakes. Ready in about 15 minutes with optional cinnamon for extra warmth.

Ingredients

Frosts one 9-inch layer cake servings
  • 1 square chocolate, unsweetened
  • 6 tbsp water, boiling
  • 1/3 tsp vanilla extract
  • 1 3/4 cup confectioners' powdered sugar

Step-by-Step Instructions

  1. Melt chocolate in top of double boiler over simmering water, stirring occasionally, about 5-8 minutes.
  2. Add boiling water and stir until smooth and well combined.
  3. Remove from heat. Add the vanilla and powdered sugar. Stir until mixture is smooth and spreadable. A little cinnamon may also be added if desired.
  4. Use immediately while still warm and pourable, or let cool slightly for a thicker spreading consistency.

Common Problems and Solutions

Q: Why is my icing too thick to spread?

A: If the icing becomes too thick as it cools, stir in a teaspoon of hot water at a time until you reach the desired consistency. Work quickly, as chocolate icing sets up fast.

Q: Can I use cocoa powder instead of chocolate squares?

A: Yes! Dissolve 1/3 cup cocoa powder in the boiling water instead of melting chocolate squares. This makes a slightly lighter, more matte finish.

Tips and Techniques

This icing sets up quickly as it cools, so work fast when frosting your cake. If you want a pourable glaze, use it while still warm. For a thicker spreading consistency, let it cool for 5-10 minutes but stir frequently to prevent a skin from forming.

Ingredient Substitutions

  • unsweetened chocolate square: 1/3 cup unsweetened cocoa powder
  • confectioners' powdered sugar: granulated sugar processed in a blender

Equipment Needed

  • double boiler
  • mixing spoon
  • measuring cups and spoons