3-minuters chokladkrämostfrosting

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1. 1
   Melt ¾ cup (125 g) chopped dark chocolate in a heat-proof non-metallic bowl in 30 second bursts in a microwave, stirring between each one, until smooth. (Alternatively, melt the chocolate in a medium heat-proof bowl set over, but not touching, a saucepan full of simmering water.) Stir in 3 Tbsp. Dutch-process cocoa powder and mix until smooth. Set aside.
2. 2
   Beat 8 oz. cream cheese, room temperature, and ½ cup (1 stick; 113g) unsalted butter, at room temperature, in a large bowl using an electric mixer, scraping down sides of mixing bowl as needed until completely incorporated and very smooth.
3. 3
   Add 2 cups (226g) powdered sugar, 1 tsp. vanilla extract, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and beat on low speed until completely incorporated. Add melted chocolate mixture and beat until combined and no streaks remain. Increase speed to medium and beat until slightly lighter in color and starting to become fluffy, about 30 seconds. Use right away, before the chocolate firms up. Editor’s note: This recipe for chocolate cream cheese frosting is adapted from one that first appeared in the September 1999 issue of ‘Bon Appétit.’ Head this way for a round-up of our best chocolate cake recipes →