First, start by adding the brown sugar and heavy cream to a large saucepan. Make sure it is a large pan as you don’t want it to boil out.

Then whisk until combined and being careful not to get a bunch of the mixture on the sides of the pan.

Next place the pan on low to medium heat and cook WITHOUT stirring. The mixture will boil up and back down. This takes roughly around 40-60 minutes. You will know the mixture is done when it is no longer steaming, seems fairly thick and is a medium brown color. (See picture)

Remove from the heat and set the pan in either ice water or very cold water to cool for 10 minutes or more depending on how quickly it cools.

Whisk for a little bit and if it still seems warm after the 10 minutes transfer to a large mixing bowl and place it in the fridge to cool.

Once cooled the next step is to whisk the frosting by hand or with an electric mixer on medium speed for 5-10 minutes or until it becomes thick and creamy. Scrape down the sides of the bowl as you go.

When the frosting is no longer glossy but fluffy and matte you have reached the desired consistency.

You can also whip the frosting up in a bowl of a stand mixer with the whisk attachment.

Spread on the chocolate cake using a rubber spatula or pastry bag and enjoy!

Make sure to let your cake cool before adding the frosting.

Store in an airtight container in the fridge for up to 7 days.