I am not a super big cake person, but I am big frosting person. How can you not be? I remember one time I had some can frosting left over from a cake I made one of my friends. I spread that stuff on a graham cracker and ate it for dessert after breakfast. I didn’t feel too good after because there was like a stupid amount of frosting left over, BUT my tastebuds were happy and that’s all that really matters. I decided that I want to start this new thing at work – bake a cake or some form of dessert once a month to “celebrate” all of the birthdays of the people that month. It’s a small gesture, but I think it’s a nice thing that people will appreciate. Plus, baking for people is always better – new recipes, get to share, don’t have the temptation in the house, etc. One of the other directors is having a birthday this month so I asked him what kind of cake he liked. I mentioned that I was thinking about making a chocolate frosting and he said yellow cake with it. OMG butter cake with chocolate frosting is my favorite! I picked up a butter cake mix (I admit I was too lazy to make the cake from scratch) and got to work. OOOH, tonight I’m making a white cake to finish off the frosting because it has been calling to me from the fridge!
Chocolate Buttercream Frosting
What you need:
- 2 sticks unsalted butter, room temperature
- 8 oz cream cheese, softened (I used full fat)
- 1 tablespoon vanilla extract
- 3/4 cup cocoa
- 3/4 cup semi-sweet chocolate chips, melted
- 4 cups powdered sugar
- Mix the butter with a hand mixer in a large bowl
- Add the cream cheese and vanilla and mix until it is well combined
- Add the cocoa and mix well, scraping the sides of the bowl with a spoon if need be. You really want to mix the cocoa in well so it is smooth
- Mix in the melted chocolate (I melted in after I added the cocoa to the mix and let it cool for 2 or so minutes before adding). Mix well on medium speed
- Add the powdered sugar and mix on a low setting. Mix until the frosting is fully combined and smooth. Frost the cooled cake or you can eat this with cookies or graham crackers or your fingers…
- You can refrigerate it for a up to 5 days as long as it is sealed. Let it come to room temperature before spreading. You may need to remix it to get the right consistency.
This recipe is adapted from Wicked Good Kitchen.