Rich Chocolate Buttercream
The trick to a chocolate buttercream that actually tastes of chocolate: use both cocoa powder and melted dark chocolate. The cocoa brings depth, the chocolate brings the silk.
Method
- 1
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth — or microwave in 20-second bursts, stirring between each. Set aside to cool to lukewarm; if it is hot when you add it, the buttercream will go runny.
- 2
Cube the butter and beat it on medium-high in a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, for 3–4 minutes until pale and creamy.
- 3
Whisk the icing sugar and cocoa powder together in a separate bowl so the cocoa is evenly distributed. Add to the butter in three additions on low speed, beating until just combined between each.
- 4
Add the cooled melted chocolate, vanilla, salt, and one tablespoon of the milk. Beat on low until everything is incorporated, scraping down the sides at least once.
- 5
Turn the speed up to medium-high and whip for 3 full minutes. The buttercream will lighten in colour and gain a silky, almost mousse-like texture.
Final whip03:00 - 6
Check consistency. Add the remaining milk a teaspoon at a time if it feels stiff. For piping, you want it firm enough to hold a peak; for a smooth covering, slightly looser. Use straight away or store covered, surface pressed with cling film.
Baker's Notes
- •Dutch-process cocoa gives a darker colour and a smoother, less acidic flavour than natural cocoa. If you only have natural cocoa it will work — the buttercream will taste a touch sharper.
- •Cocoa-only version: if you do not want to melt chocolate, drop the chocolate entirely and increase the cocoa to 80g and the icing sugar to 475g. The flavour will be a little less rich but the texture is still excellent.
- •Yield: fills and covers a 20cm two-layer cake, or generously frosts 12 cupcakes. For tiered cakes, use the buttercream calculator on cakeytops.co.uk to scale.
- •Storage: airtight at room temperature for up to 3 days, in the fridge for up to 2 weeks, or frozen for 3 months. Bring back to room temperature and re-whip for 1–2 minutes before using.
- •Cold-bowl trick: if your kitchen is warm and the buttercream feels greasy, chill the bowl in the fridge for 10 minutes, then re-whip on medium for 1 minute. The texture will tighten back up.
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