I'm gonna be making a cake for my daughter's 6th birthday next week (a Phantom of the Opera cake), and since it will need black icing, I thought I'd start with chocolate to cut back on the black coloring.
So, I'm wondering what everyone's favor chocolate icing is? I mean...REALLY GOOD CHOCOLATE ICING! That makes your mouth beg for more!

come on now people! I know you chocolate lovers are out there! I don't want to waste time trying three different frostings before finding one that tastes good!
Come on! Share!

The Hershey's recipe on the back of the cocoa box is a good one, very rich.

ok....beginning to wonder whether or not people USE chocolate icing!!!!!!!!!!!!

I'll give the Hershey's can recipe another vote....very yum.

Toba Garrett's chocolate fudge frosting is to die for!!!

I haven't made the Toba Garrett's chocolate icing yet but I also agree that the recipe on the back of the Hershey cocoa can is absolutely wonderful!!

What I do is make the bc recipe and add in DARK Chocolate cocoa powder! I LOVE IT! Dark chocolate is my fav! I think Hershey's carries it.Then you really don't have to add black if you don't want cause it's almost there! Have fun choosing!

I use whipped ganache. My family loves it and it so easy to make.

I use Kalala's fluffy chocolate frosting on www.cooks.com. My customers love it.

Tried and True, back of the Hershey's cocoa can, I use it to ice the cake and for the filling too!!! I use water instead of milk so I don't have to refrigerate it. I was actually on CC looking for a chocolate filling that can top the Hershey's cocoa icing!!!

The best ever....
http://www.epicurious.com/recipes/recipe_views/printer_friendly/109248

I'm after a tasty choc icing too and this Hershey's recipe sounds promising but being from the UK I can't get it. Would anyone be kind enough to type it out to share with us non-US bakers. PLEASE!?
Many thanks in advance xx

Toba Garrett's gets my vote too. I like the one on the Hershey's can but there is something about Toba's~~~~~~~scrumptious!!!!

thanks guys! I knew some of you would come through. Looks like I'll give the Hershey's a try.

Thanks v much - will be trying that out v soon

I like to make Buttercream Dream and add 2-3 ozs of melted unsweetened chocolate (let it cool a bit before adding) and add 1 tsp of almond flavoring. The melted chocolate mixes in better then cocoa powder IMO and the tsp of almond flavoring gives a little something extra. LOVE IT!

I love the Hershey's recipe too, but does it crust? I've only ever iced cupcakes with it and never really needed it before, but now I think I will make the Perfectly Chocolate cake and icing with the cookies and cream filling from this site for Easter dessert.

welp, I made the hershey's icing. Wasn't too crazy about it. It had a more cocoa taste. I'm looking more for a chocolate taste.....maybe I should go with the dark chocolate instead. I added chocolate syrup to make it more chocolaty and less cocoa-y. Anyway....just added the black icing and am hoping it will darken with time.
For the person who had the Toba Garrett chocolate icing recipe, could you send it my way?
Thanks!

here you go...don't forget to click on the link for the ganache!

http://www.epicurious.com/recipes/recipe_views/views/109248

The Epicurious recipe is Tobas..I believe.

thanks Jodi!

yes it is....someone sent it to me

Has anyone tried the Chocolate Syrup frosting recipe posted here on CC? It is VERY, VERY good. If you really like chocolate, you should give this one a try.

my WMI taught us to add melted chocolate bark to our regular BC icing, I use the kind that you find on the baking isle in the orange and brown box, and I melt 3 bars of it, let it cool sligtly then add to my BC in the mixer... my family loves it and my customers have come back more than once for chocolate icing... hope that helps you... oh I forgot leave the vanilla out of your regular BC the chocolate should flavor it enough, if not then add a little almond, it goes a long way

I also made the chocolate syrup frosting today too. It was better than the Hershey's IMHO. I ended up adding syrup to the Hershey's recipe and then combined that with the syrup recipe. I added black coloring and now am waiting to see if it will darken. If it doesn't get close to black, I'll probably end up going out and getting the dark cocoa recipe.

I tried some with cocoa and didn't like them but they had no butter in it just shortening may be that's why. I have only used Chocolate Buttercream better than the original but a bit expensive I am going to try this recipe it sounds cheaper and yummy. We'll see what happens!

I am telling you guys, I agree with SugarBakerz, add 2-3 oz of melted unsweetened chocolate to regular BC or BCD. I do use a tsp or two of vanilla and a tsp of almond. It is REALLY good and you can easily adjust how chocolatey (is that a word) you want it to be. It is the only kind I ever make. It is thicker than regular BC so you will need an extra TBSP of milk or water, whichever you use.