Ingredients
Scale
- 12 oz. (340g) dark chocolate (73% cocoa)
- 1 cup (230g) butter, room temperature
- 1/4 cup (30g) cocoa powder
- 1/2 cup (65g) confectioner’s sugar
- pinch of salt
- 2 tsp. vanilla extract
- 1/4 cup (120g) heavy cream
Instructions
- Chop the chocolate and add to a heatproof bowl. Place on a pot with simmering water and melt the chocolate. Set aside and let cool down to room temperature.
- Add the butter to a large bowl and beat on high speed until light and fluffy. Add cocoa powder, confectioner’s sugar and salt and beat on low speed first and then on high speed until well combined. Add vanilla extract, heavy cream and cooled chocolate and beat until well combined – for about 5 minutes. The frosting should be pale and fluffy.
- Frost your cake or cupcakes or store in an air-tight container up to two days. Bring back to room temperature and beat on high speed for 2-3 minutes to get the frosting soft and fluffy again.
Notes
- For a 10″ cake or 24 cupcakes