Rich Chocolate Buttercream - The Sweet Rebellion
post-template-default,single,single-post,postid-1523,single-format-standard,bridge-core-2.3.3,qode-quick-links-1.0,qodef-qi--no-touch,qi-addons-for-elementor-1.7.1,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-28.7,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-7.6,vc_responsive,elementor-default,elementor-kit-6023

Rich Chocolate Buttercream

If you want to up your cake game, say no to boring buttercream! This rich chocolate buttercream is made with melted chocolate and cocoa for an extra chocolatey flavour. The gorgeously luscious texture is thanks to a special ingredient – golden syrup! It also gives a hint of caramel flavour which balances the dark chocolate perfectly. Although not essential, using cream instead of milk adds an exceptional creaminess and is highly recommended! This is the perfect companion to my classic chocolate cake, brownies, or cupcakes.


(enough to fill and ice 1 x 20cm double layer cake)

200g dark chocolate, finely chopped
230g unsalted butter, softened
375g icing sugar (3 cups), sifted
10ml vanilla essence (2 tsp)
pinch of salt
125ml cream (½ cup) or milk, at room temperature
150ml golden syrup
100g cocoa powder (1 cup), sifted


  • Melt the chocolate over a pan of simmering water or in the microwave at 20 seconds intervals. Stir occasionally until melted and smooth. Set aside to cool to room temperature.
  • Cream the butter and icing sugar very well until smooth and creamy.
  • Add the vanilla, salt and half the cream. Beat well.
  • Drizzle in the golden syrup, then gradually add the cocoa and beat on low speed until well combined.
  • Add the melted chocolate and mix well. Gradually add the remaining cream and beat until thick and smooth.
  • Use a spatula to spread the icing over your chocolate cake in a swirly motion.
  • Can be frozen for up to 3 months. Defrost at room temperature then beat until smooth.

  • Gill Harding
    Posted at 14:32h, 23 April Reply

    Sounds delicious – but when do we add the chocolate?

    • Astrid
      Posted at 13:39h, 09 November Reply

      Hi Gill
      You add it just before the last half of the cream 🙂

  • Somaya
    Posted at 20:25h, 26 April Reply

    This looks truly decadent. When do you add the melted chocolate? With the cocoa or the second half of the cream?

    • Astrid
      Posted at 13:39h, 09 November Reply

      Hi Somaya
      You add it just before the last half of the cream 🙂

  • Natasha
    Posted at 20:36h, 26 April Reply

    Hi. Please advise when do you add in the melted chocolate?

    • Astrid
      Posted at 19:31h, 27 April Reply

      Apologies Natasha, I’ve added it now!

  • Sophia Smith
    Posted at 22:35h, 26 April Reply

    Hi there
    It seems like the recipe doesn’t state when to add in the cooled down melted chocolate. Will that be in the same step when adding the syrup and cocoa?

    • Astrid
      Posted at 19:32h, 27 April Reply

      Thanks Sam, I did miss that. Have added it now!

  • Nonceba Lushaba
    Posted at 07:33h, 27 April Reply

    This sounds so lush and decadent. Definitely going to try it. It’s like chocolate ganache with that added something extra.

    • Astrid
      Posted at 19:32h, 27 April Reply

      Thanks, yes that’s a good description 🙂

  • Emmi
    Posted at 18:08h, 27 April Reply

    Hi, I must be blind but I can’t see at which point to add the melted room temperature chocolate to the icing mixture?

    • Astrid
      Posted at 19:33h, 27 April Reply

      Ooops, I left that out! Sorry – I’ve added it now!

  • Lynn Sherman
    Posted at 19:59h, 27 April Reply

    What is golden syrup?

    • Astrid
      Posted at 13:13h, 04 May Reply

      Hi Lynn! It is a light brown, caramel-flavoured syrup. You could substitute it with maple syrup.

  • Liz
    Posted at 16:08h, 04 November Reply

    I don’t know what golden syrup is?

    • Astrid
      Posted at 12:44h, 09 November Reply

      Hi Liz.
      Golden Syrup is a caramel flavoured syrup available in South Africa, UK and Australia. If you live in the US you can use corn syrup.

Post A Comment

five + 14 =