Dark Chocolate Buttercream Frosting

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5 from 1 vote

Creamy, smooth dark chocolate frosting - pairs well with Chocolate Stout Cake.

Prep Time30

Cook Time3

Total Time33

Course: Dessert, Icing / Frosting

Cuisine: American

Keyword: chocolate, topping

Servings: cups

Calories: 2871kcal

Author: Tricia

Ingredients

4 ounces dark bittersweet chocolate, chopped
4 ounces dark semi-sweet chocolate, chopped
½ cup dark chocolate natural cocoa powder, not dutch chocolate
1 tablespoon strong coffee
6 tablespoons water
1 ½ cups unsalted butter, room temperature
4 cups powdered sugar, divided
2 teaspoons pure vanilla extract
¼ teaspoon salt

Instructions

Add the chopped chocolate to the top of a double boiler set over barely simmering water. Stir until melted and smooth. Set aside to cool, but still pourable.
While the chocolate is melting, combine the coffee, water and cocoa in a small saucepan. Heat on low and whisk until smooth and slightly thickened. Remove and set aside to cool to room temperature.
Add the butter and 1 cup of the confectioners' sugar to a large mixing bowl. Beat until the butter is light and fluffy. Add the cooled, melted chocolate, vanilla and salt. Blend on medium until smooth. Add the cooled cocoa mixture and beat until incorporated. Gradually add the remaining 3 cups of confectioners' sugar, blending until smooth.
Frost cake or cupcakes as desired

Notes

Adapted from a recipe published in Bon Appetit Magazine

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition