This rich frosting is made on the stovetop and you let it cool slightly then pour it on top of the cake. It’s the perfect icing on my Chocolate Birthday Cake, but it might go well on a vanilla cake too, as long as the cake is dense enough.  The icing hardens to a creamy fudge-like texture.


Chocolate Fudge Frosting

  • Servings: 12
  • Difficulty: moderate
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This is part of Silver Palate's Decadent Chocolate Cake recipe. It's poured on when it's warm, and hardens up a little as it cools.


  • 2 T unsalted butter
  • 3/4 cup (or 4.5 oz.) semi-sweet chocolate chips
  • 6 T. heavy whipping cream
  • 1.25 (1 & 1/4)  C. powdered confectioners’ sugar
  • 1 tsp. vanilla


1. Place all ingredients over low heat in a small heavy saucepan
2. Keep a close eye on it, stirring periodically until melted and combined. Use a whisk is it’s not smooth enough
3. Allow to cool but only slightly, before evening pouring over the cake, using a spatula to spread it, allowing to drip down the edges.
4. Let the icing cool completely and serve the cake at room temperature

Tips/Lessons Learned:

  • Use a sieve or course strainer to remove any lumps from the confectioners’ sugar (skip this if you don’t have many lumps or if you’re in a hurry — it just might not look quite as pretty with small lumps).
  • Put the icing in the top of the cake and with a cake decorating tool  (or any smooth instrument) gently push it over the edge to achieve the dripping effect.

Full credit goes to The Silver Palate Good Times Cookbook. Originally published in 1985. And thanks to my friend Margaret for introducing me to this recipe many years ago.