Chocolate frosting question?

You could frost a cake with regular chocolate but you would have to melt it to spread it on the cake. The chocolate would set up hard and it would be very difficult to cut the cake.

You could make a chocolate ganache, which is equal amounts of chocolate and heavy cream. You heat the cream to scalding (just before boiling)....you add the chocolate and let it melt. As soon as the mixture begins to cool and thicken...you spread it on the cake.

Ganache is delicious to eat and does not completely harden.

If you are asking if you can add "normal" chocolate to a recipe calling for baking chocolate for a frosting you can but the frosting will be a bit sweeter.

If you do not have baking chocolate you can use unsweetened cocoa powder. 3 Tablespoons of cocoa and 1 Tablespoon of butter is the equivalent of 1 ounce of unsweetened Chocolate.

If you want to use just chocolate for a frosting you can melt it and use it as a glaze.

or

You can heat cream and add it to your chopped chocolate. If you have 8 ounces of chocolate use 8 ounces of cream, 10 ounces of chocolate, 10 ounces of cream. Allow the hot cream to soften and melt the chocolate and then stir until smooth. Allow it to cool for a bit. You can use it as a glaze by pouring the Ganache over your cake.

If you allow the Ganache to cool a bit more you can spread it on your cake or whip it to make a lighter fluffier frosting.

If you have any left allow to cool until firm and roll the ganache into little balls then roll the balls in cocoa, crushed cookies, crushed nuts or whatever you like. You have now made wonderful truffle candies.

By the way flavor the ganache with vanilla extract, or a liquor of your choice. A tablespoon will do.