Dark Chocolate Buttercream [Recipe]
I once shared some pictures of this decadent dark chocolate cake, and I sort of teased that I *might* share the recipe for that black-dark chocolate buttercream. So, today, I have decided to do it!
This simple chocolate buttercream looks soooooo amazing, is super simple to make, and super chocolatey (for the ultimate fudgy cake experience). Also bonus, it has a great texture for decorating cakes and cupcakes.
How to make black dark chocolate buttercream
The black-dark chocolate look of this buttercream is achieved with one simple ingredient added to a basic buttercream recipe: black cocoa powder.
Traditional buttercream recipes are made with a butter/icing sugar/milk mixture, with vanilla and maybe some coloring added for special designs. Chocolate buttercreams can be made with real chocolate or cocoa powder, changing the ratios of other ingredients to accommodate the inevitable changes that the chocolate ingredient will make to the texture of the frosting.
Getting the right texture
Cocoa powder gives icing a rich, chocolate flavor, but it has one major affect on the icing texture: it can make it very thick and/or dry. To accommodate this, extra liquid is required in the icing recipe to smooth out the cocoa and keep the icing workable.
This recipe makes a great, smooth frosting for icing the sides of a cake. If you want to make it a little thicker, for piping on cupcakes or around the edges of a cake for a border, try making this recipe with 6 Tbsp of the milk (instead of the full 1/2 cup), and then add the remaining milk in the recipe (one Tbsp at a time) only if the mixture seems too thick or dry.
Can you use regular cocoa powder in this recipe?
Yes! Any unsweetened cocoa powder will work well in this recipe; however, the color will be reflected by the type of cocoa you use. You can only achieve the dark chocolate “Black” look with black cocoa powder.
Tips for working with buttercream
If you want some more tips on working with buttercream, check out This Post on making vanilla buttercream. In that post I talk all about making cakes with buttercream, including for special occasions (like weddings, showers and more).
Making dark chocolate buttercream able to withstand summer’s heat
To make this frosting hold up in the summer heat better, try substituting the butter in the recipe for shortening. It’s true, it’s not the best for flavor or your health… but when it comes to weddings and other outdoor special occasions, this hack can be a lifesaver for keeping the cake alive!
Again, if you are making a buttercream cake for a special occasion, check out my vanilla buttercream post for more tips and tricks.
Other helpful cake and cupcake tutorials:
If you’re wanting to learn more about making cakes, check out these helpful tutorials for mastering some of the basics!
- How to Assemble Piping Bags for Cake Decorating
- Basic Piping Techniques for Cake Decorating
- How to Line Cake Pans with Parchment Paper
- How to Frost a Cake with Buttercream (Smooth Finish)
Making a wedding cake?
Check out my ebook, “The Naked Cake” to learn all of the skills necessary to build a wedding cake with good structure and durability + how to safely transport the cake with ease!
To make this recipe, you will need:
- Ingredients (see recipe card)
- Electric mixer (hand mixer or stand mixer)
- Mixing bowls (if using a hand mixer)
- Measuring cups and spoons
- Spatula
- Airtight storage containers
Handy extras for cakes and cupcakes:
- Parchment paper
- Cupcake liners
- Angled spatula
- Straight edged spatula
- Cake leveller (for making perfectly flat topped cakes)
- Piping bags (12″ for cake details, 18″ for cupcakes)
- Piping tips
- Large star piping tips
- Gel food coloring
- Clear vanilla extract (for pure white frosting; see recipe notes)
Dark Chocolate Buttercream
Rich, thick, dark chocolate, and smooth – This frosting recipe is perfect for frosting cakes and cupcakes.
Ingredients
- 1 cup butter, softened (If using unsalted, add 1/2 tsp. salt to this recipe)
- 4 cups icing sugar
- 3/4 cup black cocoa powder or any other cocoa, but other cocoa powders will make a lighter chocolate frosting
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
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Using an electric mixer, beat the butter in a large bowl until smooth and creamy.
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Add the icing sugar and cocoa alternately with the milk and vanilla until well incorporated, thick, and smooth.
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If the mixture is too thick, add a little milk until it is a good spreading consistency.
Recipe Notes
Store in a sealed container until use. Makes about 3-1/2 cups of frosting, or enough for about 18 cupcakes.
If you like this recipe, you may also like:
- Easy White Vanilla Buttercream
- How to Make Chocolate Cake Pops
- Easy Dark Chocolate Truffles
- Chocolate Oreo Cookie Pops
As always, let me know if you make this! I’d love to hear how it turns out! As always, feel free to tag me on Facebook or Instagram @naomicakesofficial so that I can see your beautiful work!
Bye for now!
–Naomi
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