Double Chocolate Buttercream Frosting
Serves 3
15 mins prep
15 mins total
Rich creamy double chocolate buttercream frosting made with softened butter, cocoa powder, and dark chocolate ganache.
Chocolate Ganache
Frosting
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Make the Ganache
Pour the cream into a small saucepan and bring to a simmer over medium heat. Remove from heat and stir in the chopped chocolate with a silicone spatula. Let the mixture sit for about 5 minutes, then stir until it looks like chocolate pudding. Let cool to room temperature, but not long enough that it starts to firm. (75℉)
oz heavy cream
oz 70% dark chocolate bar
Chocolate Buttercream
Place the softened butter, powdered sugar, cocoa powder, and espresso powder in the bowl of a stand mixer fitted with paddle attachment. Mix on low until the ingredients come together. It will look like dry chocolate sand at first, but then mix into a thick frosting.
oz unsalted butter
oz powdered sugar
oz Dutch processed cocoa powder
tsp espresso powder
tsp vanilla bean paste
tbsp heavy cream
Scrape the paddle, bottom and sides of the bowl to make sure all the butter is incorporated. Add the vanilla, increase to medium and whip 3-4 minutes until fluffy. It should have a thick fudgy frosting texture.
Spoon in the cooled chocolate ganache and mix again on low until it looks like a spreadable smooth frosting. Scrape the bowl again, add the salt and give it a few more spins on medium until smooth.
tsp fine sea salt
If you want a thinner frosting, mix in a tablespoon of heavy cream.
Transfer frosting to piping bag or bowl and cover with plastic wrap until ready to use at room temperature immediately.
If not using right away, store in an airtight container in the fridge for up to 1 week. Bring to room temperature and beat until smooth with handheld mixer to fluff before using. Add a bit of heavy cream to thin as needed.
