Simple Chocolate Frosting

1 servings Prep: 5 m Cook: 5 m Total: 10 m Beginner
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Simple Chocolate Frosting
This Simple Chocolate Frosting is a quick cooked frosting made with Hershey’s cocoa, butter, and sugar that sets up beautifully. Boiled for just one minute and beaten until thick, it creates a smooth, rich chocolate coating perfect for cakes and cupcakes.

Ingredients

1 servings
  • 1/4 cup Hershey's Cocoa Chocolate
  • 1 cup white granulated sugar
  • 1 stick butter (8 tbsp)
  • 1/4 cup milk
  • 1 tsp vanilla extract

Step-by-Step Instructions

  1. In a medium saucepan, combine the cocoa, sugar, butter, and milk. Bring to a hard rolling boil over medium-high heat, stirring constantly to prevent scorching.
  2. Boil for one minute after hard boil is achieved, continuing to stir. Remove from heat immediately.
  3. Add the vanilla extract and beat the mixture vigorously with a wooden spoon or hand mixer until it starts to thicken, about 2-3 minutes.
  4. Spread immediately on cooled cake while the frosting is still warm and spreadable. The frosting will set as it cools.

Common Problems and Solutions

Q: Why is my frosting grainy or not smooth?

A: The sugar needs to fully dissolve during the boiling process. Make sure you stir constantly and bring it to a full rolling boil. If it's still grainy, you may have removed it from heat too soon before the sugar dissolved completely.

Q: Why did my frosting harden too quickly before I could spread it?

A: This frosting sets up fast as it cools. Work quickly and spread it on the cake immediately after beating. If it does start to harden, you can briefly reheat it over low heat with a tiny splash of milk to loosen it up.

Q: Why is my frosting too thin and won't thicken?

A: Keep beating it - the beating process is what causes it to thicken and become spreadable. It should take 2-3 minutes of vigorous beating. Also make sure you boiled it for the full minute at a hard rolling boil.

Tips and Techniques

Make sure your cake is completely cooled before frosting - the warm frosting on a warm cake will cause it to melt and slide off. This recipe works beautifully on Cajun Chocolate Cake or any layer cake.

Ingredient Substitutions

  • Hershey's Cocoa: any unsweetened cocoa powder
  • butter: margarine
  • whole milk: 2% milk or half-and-half

Equipment Needed

  • medium saucepan
  • wooden spoon or hand mixer
  • measuring cups and spoons

Historical Context

Cooked chocolate frostings like this were popular before the widespread availability of powdered sugar and modern buttercream recipes. The boiling method creates a unique texture that’s somewhere between fudge and traditional frosting.