Double Chocolate Frosting

Makes about 5 cups


  • 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 cup plus 2 tablespoons boiling water
  • 1-1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 pound confectioners' sugar, sifted
  • pinch of salt
  • 1 pound best-quality semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla


Step 1: Combine cocoa and the boiling water, stirring until cocoa has dissolved. 
Step 2: With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. 
Step 3: Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture and vanilla.