Chocolate Buttercream

This incredibly rich frosting uses just a few basic ingredients but boy does it use them well! Not exactly heart-healthy but definitely worth the occasional splurge, especially for a birthday celebration.


-Sugar, 1 1/2 cups
-Water, 2/3 cup
-Egg Yolks, 12
-Butter, 1 1/2 cups
-Semisweet or Bittersweet Chocolate, 12 ounces


Add sugar and water to a small, heavy saucepan. Don’t stir.

Place over medium to medium-high heat and let it come to a boil. Brush down any crystals that form on the sides with a wet pastry brush.

Meanwhile, beat egg yolks at high speed until they’re light.

Continue heating syrup until it reaches 248 degrees, or firm ball stage.

As soon as the syrup is ready, beat it into yolks at high speed in a thin steady stream.

Continue beating at high speed until completely thick and cool, scraping down the sides of the bowl occasionally. This’ll take about 20 minutes.

Meanwhile, cut each stick of butter into 5 or 6 chunks. Butter should be at cool room temperature.

Carefully melt the chocolate in the microwave. It’ll still hold some of it’s shape. Just stir to continue melting.

Once the yolk and syrup mixture is completely cool, reduce mixer speed and drop in butter one chunk at a time, beating each one until it’s well-blended. Put the bowl in the fridge for a little while. Let the chocolate completely cool to room temperature.

Slowly stir in the chocolate.

Again, let it sit in the fridge for a bit before frosting the cake.

Place wax paper strips under the edges of the bottom cake layer. This keeps the cake plate clean and neat. Spread the cake with a very generous layer of frosting, all the way to the edges.

Place the second layer on top and frost the sides with a thinnish layer of frosting.

Frost the top, carefully sealing the edges.

Remove the wax paper and refrigerate for a bit before cutting.

Serve and enjoy!

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