Mascarpone Chocolate Fudge Frosting
This mascarpone chocolate fudge frosting is rich, smooth, super chocolatey & perfect for layer & sheet cakes! The added mascarpone makes this frosting creamier & easier to spread.
Servings: 12 Servings
Equipment
- Stand Mixer
- Small Mixing Bowls
Ingredients
- 100 g Double Cream
- 40 g Black Dutch Processed Cocoa Powder
- 120 g Dark Chocolate (72% Is Best)
- 120 g Unsalted Butter (Softened)
- 200 g Icing Sugar (Sifted)
- A Pinch Of Table Salt
- 100 g Mascarpone (At Room Temperature)
- 50 g Golden Syrup (Or Light Corn Syrup)
Instructions
- Place the cream into a small heatproof bowl then microwave until steaming hot (but not boiling). Add in the cocoa powder, whisk to combine then leave to cool completely.
- Roughly chop up the dark chocolate then place into a small, heatproof bowl. Melt the chocolate (either in a microwave or over a bain marie) then leave to cool completely as well.Wait for both components to cool before continuing with the frosting. This will take around 20 minutes.
- Next, add the softened butter, sifted icing sugar & salt into the bowl of a stand mixer then use the paddle attachment to beat on a medium speed until light & fluffy and the icing sugar has dissolved fully. This will take 4-5 minutes.Make sure to scrape the sides of the bowl down regularly with a spatula.
- Once the butter is mixed, add in the mascarpone, golden syrup and the cooled cocoa mix & melted chocolate then mix on a medium speed for another 2-3 minutes until you've got a smooth, fluffy frosting.Make sure to scrape the bowl & paddle down frequently to avoid streaks in the frosting.
- Once made, it's best to use the frosting straight away!
Notes
1. Cocoa Powder - This recipe uses a black Dutch cocoa powder, which gives the frosting its' deep colour. Regular Dutch processed cocoa powder will work as well but the frosting won't be as dark. Before making the frosting, we bloom the cocoa in warm cream to intensify the flavour.
2. Chocolate - Using a good quality bar of dark chocolate makes all the difference with this frosting (chips won't melt as well). I used a 72% dark chocolate to give the frosting a richer flavour but a slightly lighter dark chocolate like a 54% will work as well.
3. Mascarpone - Make sure to use full fat mascarpone for this frosting. Letting the mascarpone sit at room temperature for 20 minutes before using will make it mix into the frosting easier.
4. Making Ahead Of Time - This frosting is best made just before you use it, as it will be easier to work with. However, it will keep for up to 2 days in the fridge. You'll need to let the frosting sit at room temperature for around 30 minutes before using it though, as it will have firmed up in the fridge.