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Rich Chocolate Frosting

Shanna
Rich Chocolate Frosting. 4 ½ cups. Enough to frost a 9" triple layer cake.
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Servings 10

Ingredients
  

  • ½ cup plus 1 tablespoon unsweetened cocoa powder
  • ½ cup plus 1 tablespoon warm water
  • 1 ½ cups 3 sticks unsalted butter, room temperature
  • ¾ c confectioners sugar
  • 2 ¼ teaspoon coarse salt
  • 1 ½ pounds semisweet chocolate chopped melted and cooled

Instructions
 

  • Whisk together cocoa and warm water in a bowl until cocoa dissolves. With an electric mixer on medium speed, beat butter, confectioners sugar and salt until pale and fluffy, 3 to 5 minutes. Gradually beat in melted chocolate and then cocoa mixture until combined. Frosting can be refrigerated up to 5 days in an airtight container. Bring to room temperature and beat on low speed before using.

Notes

I found this frosting to be quite runny so I chilled it for 30-45 min until stiff enough to frost. There was about 2 cups leftover.