I’m not gonna lie. I made this dark chocolate buttercream frosting to go with a moist and delicious chocolate cake. The said cake was made after a desperate attempt to find chocolate in my house only to find cocoa powder and no eggs. It was an adventure for sure but the resulting cake was really good. This dark chocolate buttercream frosting is rich, silky smooth, and decadent and is the perfect addition to any cake. Beware, however, it is super chocolatey!
Dark Chocolate Buttercream Frosting is super easy to make!
First of all, one thing I love about this frosting recipe is that it is super easy to make! All you need is butter, milk, vanilla, powdered sugar, cocoa powder, and a little salt, if desired.
I let the butter sit out until it was slightly soft and then whipped everything together. It’s that easy!
The Dark Chocolate Buttercream Frosting holds its shape really well but spreads like silk
Next, this buttercream frosting holds its shape really well, but was also super easy to spread on my chocolate cake.
I actually love the texture this frosting gave to the top of my cake. You could also make it smooth, but I wanted a more vintage look. (Honestly, I just wanted to eat a bite and so I did!) Be prepared, however, this frosting is RICH and will definitely give you your chocolate fix.
The Dark Chocolate Buttercream Frosting is super rich, so use sparingly
Finally, as I said earlier, a little bit goes a long way, so it’s okay to spread it out kind of thin. The biggest secret to the spreadability and silkiness is by adding a little bit of milk. I added mine slowly until I was happy with the consistency. You can make it as thin or thick as you’d like!
Well, enough talking! And so, here’s the recipe for the Dark Chocolate Buttercream Frosting:)
Dark Chocolate Buttercream Frosting
This buttercream frosting is super easy to make and amazingly soft, silky, and yummy! It is rich, but well worth it!
Ingredients
- 1/3 c + 1T milk
- 1 tsp. vanilla
- 6 T softened butter (unsalted)
- 2 1/3 c powdered sugar
- 2/3 c cocoa powder
- Salt, as desired
Directions
- Step 1 Whip softened butter with a mixer in a mixing bowl.
- Step 2 Add cocoa powder and powdered sugar alternately with milk (reserve last T of milk).
- Step 3 Beat to spreading consistency. Add vanilla and additional milk if needed.
- Step 4 Taste the frosting, and add a little dash of salt, if needed. (I made the mistake of using salted butter once and it was too strong).
- Step 5 This should make enough frosting for one large cake. Store in fridge until needed. If you refrigerate it, you may need to allow it to thaw a little bit to get desired spreading consistency.
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Hi Juventa, I was just wondering if Almond or Cocnut Milk Can be used in place of the regular milk since I am no longer allowed to have dairy.
Thanks, Terry
Yes. I used to make it with dairy-free margarine (like Earth Balance) and almond milk. Add a little bit less at first to see what consistency it gives you.
Squash pairs perfeclty with Mexican flavors, so this was ingenious! I can’t wait to see what else you make with it and get cooking with it!