This rich and luxurious buttercream is easily made ahead and frozen. The coffee does not come through in the flavor, but it cuts the sweetness ever so much.
Old-Fashioned Chocolate Buttercream
- 8 oz semi-sweet chocolate, chopped
- 3 oz unsweetened chocolate, chopped
- 4 large egg yolks
- 2 cup sifted confectioners' sugar
- ⅓ cup strong brew coffee, boiling hot
- 1½ cup (3 sticks) unsalted butter, softened
- 2 tsp pure vanilla extract
Melt the chocolates in a double boiler over low heat. Set aside to cool.
Place the egg yolks and sugar in a bowl. Beat on low speed with an electric mixer until combined. Increase the speed to high and continue mixing until the mixture is fluffy and lemon-colored, about 5 minutes.
Reduce the speed to low and add the chocolate. Mix until combined, about 1 minute. Add the coffee in a steady stream. Continue beating until incorporated. Add the butter a tablespoon at a time until incorporated. Increase the speed to high and whip until light and fluffy, about 5 minutes. Mix in the vanilla. Use the buttercream immediately or store covered in the refrigerator for up to 2 days. It may be frozen in a tightly covered container for up to three weeks.
Makes 4 Cups. (enough to frost a 9-inch, 2-layer cake). Per 1/4-cup: 310 calories, 21g carbohydrate, 3g protein, 27g fat, 100mg cholesterol. Spread this buttercream atop this deliciousDevil's Food Cake.