Chocolate Ganache Buttercream Frosting
Serves 3
15 mins prep
15 mins total
Rich creamy double chocolate ganache buttercream frosting made with salted butter, cocoa powder, and dark chocolate ganache.
Chocolate Ganache
Frosting
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Make the Ganache
Pour the cream and sugar into a small saucepan on medium heat, warm until steamy and just starting to bubble. Remove from heat and stir in the chopped chocolate and espresso powder 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℉) Place in the fridge for about 20 minutes to speed up the cooling process.
oz heavy cream
oz dark brown sugar
oz 70% dark chocolate bar
tsp espresso powder
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 will come together into a thick fudge like paste.
oz salted European butter (80-82% butterfat)
oz powdered sugar
oz Dutch processed cocoa powder
tsp vanilla bean paste or vanilla extract
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 and give it a few more spins on medium until smooth.
Adjustments
If using unsalted butter, add 1/4 teaspoon of salt, mix for a couple of spins, taste and adjust for sweetness.
If you want a thinner frosting, mix in a tablespoon of heavy cream. For a thicker frosting beat in an additional 30 grams (1/4 cup) powdered sugar.
Frost and Storage
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.
