22 Feb 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.