Dark Chocolate Buttercream
- Rahul Mandal
- Sep 11
- 1 min read
Updated: Sep 22
If you’re a true chocolate lover, using dark chocolate for your buttercream (instead of the more traditional milk chocolate) adds a real decadent depth to your baking. Intense and fudge-like, using this as the filling for a chocolate cake will take it to new chocolatey heights!
Ingredients
250g salted butter (soft, room temperature)
150g icing sugar
300g dark chocolate (melted)
Method
Whisk the salted butter with an electric whisk or stand mixer (with a paddle attachment) for about 5-7mins, until it become light and fluffy. Sift in the icing sugar and whisk for further 3-4mins.
If using a stand mixer, slowly pour the melted chocolate with the mixer running at a medium speed. Then increase the speed till you get a smooth spreadable chocolate buttercream.
If you are using an electric hand whisk, add the chocolate in two batches and whisk well in between. Scrape the sides of the bowl and whisk for further couple of mins to get the buttercream completely ready.
Use to sandwich and frost cakes as you wish.