This recipe is used in the following posts:
Dark Chocolate Buttercream
An intense, rich chocolate buttercream suitable for heavy-duty cake decorating.
Author: Kimberly Chapman (adapted from Martha Stewart)
Recipe type: Dessert
Serves: 1 cake's worth
- ¾lb Semi-sweet or dark chocolate
- 2½ tablespoons water
- ¼ cup Hershey's Special Dark Cocoa (or dutch process for darker, or regular for lighter)
- 1 cup unsalted butter (two regular US sticks, room temperature)
- 2 tablespoons regular butter (room temperature)
- 2 tablespoons confectioner's sugar (10x, powdered sugar)
- 1 pinch salt
- Melt the chocolate in a microwave or double-boiler until just melted. Remove from heat and allow to cool, but not solidify.
- Put the water into a microwaveable bowl and bring to a boil. Add the cocoa and mix into a paste, ensuring there are no dry lumps. It will be very thick. Note that if you wish this buttercream to be thinner, you could add extra water in this step. Set aside to cool.
- Place both butters in a mixer and beat enough to ensure that they are thoroughly softened and combined. Add confectioner's sugar and pinch of salt and beat at medium speed for about a minute until fluffy.
- Add the cocoa paste to the butter mix and beat on low speed until thoroughly combined. Scrape the bowl and beaters if required.
- Add the melted chocolate and repeat the previous step.
- When everything is combined, beat for three to five minutes on medium or medium-high until the colour changes from dark to light. See photo for the difference between residual smears of the original colour on the beater against the fully beaten result.