Rich Dark Chocolate Buttercream Frosting

1. Make Ganache

Begin by bringing the heavy cream to a gentle simmer in a small saucepan. As soon as it starts to simmer, remove it from the heat and add the finely chopped dark chocolate. Whisk the mixture until it transforms into a smooth and glossy ganache. Allow this ganache to cool to about 75°F (24°C), which should take around 30 minutes if you spread it out in a wide, shallow container.

2. Prepare Butter and Dry Ingredients

While the ganache is cooling, place the softened butter into the bowl of your stand mixer. Sift the powdered sugar and Dutch cocoa powder over the butter. Attach the paddle to your mixer and start mixing on low speed until the dry ingredients are fully incorporated into the butter.

3. Add Flavorings

Next, add the vanilla extract, kosher salt, and instant espresso powder to the mixture. Increase the mixer speed to medium and beat everything together until the frosting becomes creamy and smooth, which should take about 6 minutes. This step is crucial as it incorporates air into the frosting, giving it a fluffy, luscious texture.

4. Incorporate Ganache

Once the ganache has cooled to the right temperature, reduce the mixer speed to medium-low and slowly add the ganache to the frosting. Use a spatula to scrape down the bowl and beater to ensure everything is well combined. Resume mixing until the ganache is fully incorporated.

5. Adjust Flavor and Store

Taste the frosting and adjust the flavor if needed by adding more salt, vanilla, or instant espresso powder. Use the frosting immediately or transfer it to a large zipper-lock bag, pressing out the air before sealing. You can refrigerate it for up to two weeks or freeze it for several months.

6. Rewhip if Needed

If your frosting becomes too cold and hardens, simply melt 1/4 cup of it until it’s liquid, then return it to the bowl and re-whip. If it gets too warm, refrigerate the bowl for ten minutes before whipping again.