Chocolaty Chocolate Frosting Recipe
A thick homemade chocolate frosting made with butter, cocoa, powdered sugar, organic whole milk, vanilla, and shaved dark chocolate. This is the frosting that turns the olive oil chocolate cake into a real celebration cake.
The frosting keeps the cake classic.
The olive oil makes the cake distinctive, but the frosting keeps it familiar. This is why the recipe works as a family birthday cake, not just a trendy olive oil dessert.
The adjusted version starts with less milk than the old online frosting, which gives more control over thickness. It also uses more vanilla, so the frosting tastes fuller without needing to be complicated.
Homemade Chocolaty Chocolate Frosting
Ingredients
- 1 stick softened butter
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/4 cup organic whole milk to start, adding more only if needed
- 2 tsp pure vanilla extract
- 1 cup shaved dark chocolate, frozen
Before you start
- Use softened butter, not melted butter.
- Add milk slowly so the frosting does not get too loose.
- Mix on low when adding powdered sugar.
- Frost only after the cake has cooled completely.
Instructions
- Beat the softened butter until creamy.
- Add cocoa powder and mix until smooth.
- Add powdered sugar and 1/4 cup milk slowly, mixing on low at first.
- Once the sugar is incorporated, increase speed and beat until smooth.
- Add more milk only if the frosting needs loosening.
- Mix in vanilla extract.
- Spread over the cooled chocolate cake.
- Sprinkle shaved frozen dark chocolate over the top.
Frosting tips
If the frosting is too thick
Add milk a small splash at a time. The adjusted recipe starts lower on purpose so the frosting does not become runny too quickly.
If the frosting is too loose
Add a little more powdered sugar and beat again. Letting the frosting sit for a few minutes can also help it firm slightly.
Why frozen chocolate?
Frozen dark chocolate is easier to shave and makes a prettier finish on top of the cake.
Use it on the olive oil chocolate cake.
This frosting is designed as the companion to the flagship cake. Together, they make the recipe feel like a classic American chocolate cake with an olive-oil twist.
Common questions
Can I use less milk?
Yes. Start with 1/4 cup. Add more only if needed. That is the main improvement over the older online version.
Why use 2 tsp vanilla?
The extra vanilla rounds out the cocoa and makes the frosting taste more complete.
Can I make it ahead?
Yes. Keep it covered, then bring it back to a spreadable texture before frosting the cake.