Chocolate Buttercream Frosting Easy Recipes, Tips, Ideas, and Life Musings. Last year I posted my recipe for Classic Vanilla Buttercream. Its the recipe I use for decorating cupcakes and birthday cakes, especially if I know kids will be the ones eating it. For wedding cakes I like to use a more silkier type frosting that Ill share with you in the near future. But for everyday cake frosting, the vanilla buttercream is what I use. From that post, I received many comments and emails requesting a chocolate buttercream frosting which could also be used to frost cakes and for piping decorations. I often referred readers to my most favorite chocolate frosting I use for glazing, frosting, filling, and piping. As you can see from the picture above, chocolate ganache is very versatile and best of all it is made with heavy cream and chocolate. But this frosting is also heavy and very decadent, unless you whip it. Some people would write me and tell me they didnt want ganache but wanted  a more true buttercream. So by popular request I made a batch of American chocolate buttercream over the weekend to share with you. It is great for frosting cupcakes and cakes. It can also be used for frosting brownies or cookies. Like its name suggests, it is more buttery, creamy, and slightly sweeter than ganache. And like ganache, it pipes decorative borders very nicely. You will need to make sure your butter is soft enough to cream. Do not be tempted to softened it in the microwave unless you know how NOT to melt the butter. Melted butter will not work for this frosting. But if you do use your microwave, I like to place cold sticks in the microwave for 8 seconds. If its still too firm, I will microwave it for 2 more seconds. By popular demand here it is. The chocolate cake with chocolate hazelnut frosting and dark chocolate glaze. Or to be more specific chocolate heaven. Preparation. For cake Position rack in center of oven preheat to 325F. Generously butter two 9inch cake pans with 2inchhigh sides dust with flour, tapping out. Next, youll want to cream the butter and then then add sifted sugar and cocoa. This is my daughter Mimi. She likes to help me in the kitchen whenever chocolate is involved. Ive taught both of my daughters about the bakers reward philosophy. If you help me in the kitchen, you also get to lick the spoons. Oddly enough, they  never seem to want to help me when Im cooking vegetables. Those stinkers. Be sure to start your mixer on slow speed after adding the dry ingredients. Otherwise you will have cocoa and sugar fly everywhere landing on everything within a couple feet of you. Your frosting will look strange like clumps of clay. Dont worry.   Once we add some cream it will transform into beautiful chocolate buttercream. When deciding on whether or not to use milk or cream, I prefer cream. It just makes the frosting well. Chocolate Coffee Frosting' title='Chocolate Coffee Frosting' />Half and half works too. But if you do use milk, it is better to use whole milk for the added fat content. I also prefer to use almond extract when making frosting. It enhances the flavor so nicely and a little bit goes a long way. But if you only have vanilla, use it As you can see by these photos, this frosting pipes really nicely. The frosting can be refrigerated to use later. Just make sure its in a lidded container. Allow the frosting to warm up to room temperature on the counter before using. Happy cake decorating Chocolate Buttercream Frosting Author Savory Sweet Life. A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed so the dry ingredients do not blow everywhere until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milkcream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time. Heres a great short video tutorial I did for PBS on how to pipe these beautiful frosting flowers using vanilla buttercream on cupcakes, but you could easily do this with the chocolate one from this page. If you enjoy the video, please like it so Ill be able to do more And heres another short PBS video tutorial I did on how to make Cookie Monster Cupcakes. Super Decadent Chocolate Cake with Chocolate Fudge Frosting. When it comes to chocolate cake, I dont mess around. I dont know about you, but for me, the perfect chocolate cake is insanely moist yes, MOIST can we please get comfortable with that word, tender, and packed with chocolate flavor. It should also be sturdy enough to stand firm when confronted with a nice thick fudge frosting. This super decadent recipe right here meets all of the perfect chocolate cake qualifications, and is a must try for all chocolate lovers After one bite, I know youll agree this one is a keeper with a capital K I mean, like, how good does that look Chocolate cake lovers were in trouble with this one A few technical things about this recipe you might like to know 1 The recipe calls for 1 12 cups of hot, strong coffee. Please dont leave this out or substitute it for water. I know some of you are reading this and thinking But I dont liiiiiike coffee please still use it You wont taste it. But it will bring out that chocolate flavor we all want and love in a cake like this. Trust me 2 The tops of the cake post baking may look slightly buckled puckered. This is totally normal and you will be slicing them off anyways, so dont fret if they come out puffed a bit strange. The frosting Oh the frosting. While this stuff is SUPER tasty, it needs to be spread FAST. So just keep that in mind when getting ready to decorate. Are you craving chocolate yet I know I am When I was looking through these photos last night I had to use ALL of my will power to prevent a midnight cake binge. To reward myself, Ill be having a slice for breakfast Mmmmm chocolate and coffeeMatch made in heaven. See you tomorrow with Day 4 of CAKE WEEK Any guesses on what flavor may be next Authorbakerbynature. Ingredients. For the Super Decadent Chocolate Cake 4 cups all purpose flour. S More Cupcakes on this page. For the Chocolate Fudge Frosting 12 cup butter, cubed. I used one of those BIG sized hershey dark bars cheap and yum4 cups confectioners sugar. Instructions. For the Super Decadent Chocolate Cake Preheat oven to 3. F. Prepare two 9 inch cake pans by spraying generously with baking spray or generously buttering and lightly flouring. Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Add milk and sour cream to the flour mixture and mix together on medium speed until well combined. Reduce speed and add coconut oil, eggs, yolks, butter, and vanilla. Then, carefully, add hot coffee to the cake batter. Beat on medium high speed until evenly combined. Distribute cake batter evenly between the two prepared cake pans. Bake for about 4. Remove from the oven and allow to cool for about 1. For the Chocolate Fudge Frosting In a small heavy saucepan, melt butter and chocolate over low heat, stirring almost constantly, until both are completely melted. Remove from the heat cool for 5 minutes. In a large bowl, beat the confectioners sugar, half and half, and vanilla until smooth. Gradually beat in chocolate mixture until frosting is light and fluffy. Spread between layers and over top and sides of cake.