Total Time
Prep 10 mins
Cook 0 mins

Luscious chocolate truffle frosting for chocolate cakes. Dust the frosted cake with cocoa powder for a beautiful, velvety finish. Makes enough to cover a 8-10 cm high cake baked in a 22 cm round cake tin, so if you're making a big cake, you might want to make a double batch.


  1. Whip the heavy cream until stiff.
  2. Melt the chocolate over a double boiler.
  3. When the chocolate has melted, add the butter and stir until the butter melts.
  4. Allow the mixture to cool a bit.
  5. Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine.
  6. If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable.
  7. Frost your cake and transfer to the fridge, allow the frosting to set before serving.