Dark Chocolate Cream Cheese Frosting Recipes

THE ULTIMATE DARK CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Mix butter, cream cheese, vanilla and cocoa on medium until creamy (about 3 minutes). Alternate 1 cup of sugar and 1 tablespoon of buttermilk until both are added. Mix on medium high until light and fluffy (about 3 minutes).

CHOCOLATE CHEESE FROSTING

Steps:

• In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner's sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.

DARK CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Melt the butter and chocolate chips in the microwave or in a double boiler until butter is almost melted.
• Stir until chips and butter is all melted.
• Add the powdered sugar 1 cup at a time alternating with the milk. Blend with mixer until light and fluffy.
• Add the cream cheese and blend. Let sit for a minute to cool the rest of the way.
• Use in your favorite way!

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
• Mix well.
• Spread over the cake or cupcakes.
• Store in the refrigerator.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
• In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
• Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

DARK COCOA BUTTERMILK CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Cake:.
• Lightly grease bottoms of two 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Set pans aside. Preheat oven to 350 degree F.
• In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
• . Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.
• Frosting:.
• Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
• Use at once to frost your cake or cover and keep refrigerated till you are ready to frost.
• Enjoy!

DARK CHOCOLATE CAKE WITH WHIPPED CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325 degrees (350 degrees if not using non-stick or glass pans).
• Coat the bottom of two round cake pans with parchment paper, nonstick spray or butter.
• Combine cake mix, eggs, egg yolks, sour cream, cocoa and water in a large bowl and mix for 1 minute; add melted butter and mix for an additional minute.
• Divide the batter between the two prepared pans, and bake approximately 30 minutes.
• Test for doneness, then flip cakes onto a cooling rack and allow to cool completely.
• When cakes are cool, combine the frosting, cream cheese and vanilla in a large bowl; whip on high for 4 minutes, until almost doubled in volume.
• Frost cakes; top with chocolate curls or grated chocolate if desired.
• Refrigerate for at least one hour, if possible, before serving; store covered cake in refrigerator.