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Overhead view of a bowl filled with dark chocolate buttercream frosting.
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Chocolate Ganache Buttercream Frosting

Rich creamy double chocolate ganache buttercream frosting made with salted butter, cocoa powder, and dark chocolate ganache.
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 3 cups
Author: Jenn Davis

Equipment

Ingredients

Chocolate Ganache

  • 160 grams heavy cream 32% fat
  • 55 grams dark brown sugar
  • 160 grams 70% dark chocolate bar roughly chopped
  • 1 teaspoon espresso powder

Frosting

  • 340 grams salted European butter (80-82% butterfat) softened, (American style butter will also work)
  • 200 grams powdered sugar sifted
  • 85 grams Dutch processed cocoa powder sifted
  • 2 teaspoons vanilla bean paste or vanilla extract
Metric - US

Instructions

Make the Ganache

  • Pour the cream and sugar into a small saucepan on medium heat, warm until steamy and just starting to bubble. Remove from heat and stir in the chopped chocolate and espresso powder with a silicone spatula. Let the mixture sit for about 5 minutes, then stir until it looks like chocolate pudding. Let cool to room temperature, but not long enough that it starts to firm. (75℉) Place in the fridge for about 20 minutes to speed up the cooling process.
    160 grams heavy cream, 55 grams dark brown sugar, 160 grams 70% dark chocolate bar, 1 teaspoon espresso powder

Chocolate Buttercream

  • Place the softened butter, powdered sugar, cocoa powder, and espresso powder in the bowl of a stand mixer fitted with paddle attachment. Mix on low until the ingredients come together. It will look like dry chocolate sand at first, but will come together into a thick fudge like paste.
    340 grams salted European butter (80-82% butterfat), 200 grams powdered sugar, 85 grams Dutch processed cocoa powder, 2 teaspoons vanilla bean paste or vanilla extract
  • Scrape the paddle, bottom and sides of the bowl to make sure all the butter is incorporated. Add the vanilla, increase to medium and whip 3-4 minutes until fluffy. It should have a thick fudgy frosting texture.
  • Spoon in the cooled chocolate ganache and mix again on low until it looks like a spreadable smooth frosting. Scrape the bowl again and give it a few more spins on medium until smooth.

Adjustments

  • If using unsalted butter, add 1/4 teaspoon of salt, mix for a couple of spins, taste and adjust for sweetness.
  • If you want a thinner frosting, mix in a tablespoon of heavy cream. For a thicker frosting beat in an additional 30 grams (1/4 cup) powdered sugar.

Frost and Storage

  • Transfer frosting to piping bag or bowl and cover with plastic wrap until ready to use at room temperature immediately.
  • If not using right away, store in an airtight container in the fridge for up to 1 week. Bring to room temperature and beat until smooth with handheld mixer to fluff before using. Add a bit of heavy cream to thin as needed.

Notes

  1. Ingredients Used
    • Butter: President Salted European Style Butter 80% butterfat
    • Chocolate: Lindt 70% dark bittersweet chocolate
    • Cocoa Powder: Cacao Barry Extra Brute
  2. Usage: This recipe makes enough chocolate frosting for 24 cupcakes or two layer 8-inch cake.
Recipe adapted from Stella Spark's chocolate American buttercream.