Chocolate Frosting for Devil's Food Cake

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Made this for the 1st time last week & used freshly made. Generously frosted a 2-layer 8" cake & had a little left over; realized I could have used a little more between the layers but wanted to make sure I didn't run short for the exterior based on a couple of the previous reviews. The taste was very good but just a bit too sweet for my taste so next time I will reduce the sugar a little or substitute dark chocolate chips for the semi- sweet. The frosting did harden up after refrigerating the leftover cake. If I make the frosting ahead of time & have to refrigerate I would probably bring to room temp for at least 1/2 hour & then beat really well with my stand mixer for a minute or so to get the desired consistency.

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If you're looking for a chocolate icing that actually tastes like chocolate, give this a try. It is very smooth and creamy, perfect for icing a cake and giving basic boarders or cupcake toppings.

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I've made this icing only twice before, most recently to put on a birthday cake for a friend.

The taste is rich without being overindulgent. The semi-sweet chocolately goodness gets cut by the butter's creaminess, so the chocolate isn't over powering. The body of the icing is silky smooth and holds together well. The mayo was a surprise ingredient, but considering mayo is mostly just oil and eggs, it makes sense to include it in a frosting.

I haven't had any problems with the icing being too stiff, but I have never used it after chilling before. Made fresh, it slides on the cake relatively easily. Maybe some users weren't letting it come to room temp and/or whipping it back into shape?

This creamy, chocolatey icing is top notch and pairs with AB's devil's food cake to the point of perfection.

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This is a standard frosting. Yes, rich and smooth. I your frosting is too stiff, I'm pretty sure you did not use enough mayo. Cheers and happy cooking.

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Very rich frosting. Also very stiff - like the kind of buttercream you make for decorating. Even after I whipped it for quite a while. Didn't make alot and I had to frost the sides with some leftover cream cheese frosting I had. So, good taste, doesn't make much, good for decorative frosting.....

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This is the perfect chocolate frosting. The mayonnaise, as I learned on his show, helps form a good emulsion so it holds together, yet it stays soft in the fridge, unlike butter. You can't taste the mayonnaise, but it makes the frosting really smooth, creamy, and light. Perfect texture. I used it on a two-layer yellow cake I made with a strawberry and blueberry filling. Tasted wonderful! If I had put this frosting between the layers in addition to the outside, it would have been a little thin, but still enough, in my opinion.