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Mix confectioners’ sugar, cocoa powder and cinnamon in medium bowl until well blended. Set aside.
Beat cream cheese and butter in large bowl with electric mixer on medium speed until smooth. Gradually beat in cocoa mixture on low speed until well blended. Gradually beat in melted chocolate then vanilla until well blended.
I used this recipe to frost a dark chocolate olive oil cake, and it was fantastic. As creamy as buttercream, but not as sweet. Just enough cheese to lend a tang, but not so much that it becomes heave or intense.
Jeff the Chef | March 18, 2015 |