I made Chocolate Buttercream Frosting and used Semi sweet chocolate chips and semi sweet baking chocolate and was still light in color so I added ganache and it still didn't look so dark, added bit more melted chocolate and still not dark,, Should I add Cocoa Powder or just use brown food gel at this point?
Very often lightness happens in chocolate frostings when you mix it a lot. Go by taste instead of looks. If it tastes good and chocolaty you're good. The color will darken in time.
You may have already added too much chocolate. So now you need to check that! Get it cold and see if it turns too hard.
Thank you. I may just add some brown food gel. The person wants it to be a dark chocolate. The taste is still great! Thanks so much!
If your chocolate tastes strong enough leave the frosted cake out on the counter to warm up the frosting, it will get ALOT darker all on it's own in a couple hours.