Sarah’s Healthy Oven Chocolate Fudge Frosting

  • Serves: Frosts two, 8-inch layers, the top of one 9 x 13-inch sheet cake or 12 cupcakes
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Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 1999 Sarah Phillips, Healthy Oven is a registered trademark of Sarah Phillips

Want a thick fudge frosting? I created this recipe to go with my Healthy Oven Chocolate Fudge Cake Recipe. It's the kind of thick frosting that you have to take your time to lick the beaters clean. The frosting does set nicely on the cake, however, with a creamy fudge frosting beneath a thin crusty layer of sugar.

1 teaspoon instant espresso coffee powder
2 tablespoons boiling water

1 1/2 to 2 cups powdered sugar, sifted; measure and then sift

1 tablespoon unsalted butter, melted
1 ounce bittersweet chocolate, melted
1 tablespoon Dutch-process or Natural cocoa powder, sifted; measure and then sift

1/2 teaspoon vanilla extract

2 tablespoons 1 percent low-fat milk

Melt the chocolate square. Set aside and let cool until tepid.
NOTE: Before melting, be sure to chop the chocolate first, so it melts evenly.

Sift powdered sugar after measuring.

1. Dissolve the instant espresso powder in boiling water. Set aside.

2. Place the sifted powdered sugar in the mixing bowl of a stand mixer fitted with a paddle attachment.

3. Add the dissolved espresso powder.

4. Add the melted and cooled butter and chocolate, plus the cocoa powder.

5. With the mixer on low, add in the vanilla.

6. Continuing on low, slowly add in enough milk until the recipe thickens to a frosting consistency.
If this is too runny or dry, add sugar or milk to correct. Best used when applied to the cake at room temperature.

Recipe can be stored at room temperature for a couple of days.

Recipe by Sarah Phillips, Healthy Oven Baking Book, Doubleday, 1999