This double chocolate buttercream is super rich, creamy and so chocolaty. You’ll use two types of chocolate in this buttercream…cocoa powder and melted semi-sweet chocolate, which gives it even more chocolate flavor. This recipe will make enough buttercream to cover a two layer, 8 inch round cake.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
Now get ready because I’m about to say something scandalous. Ready? Drum roll……….I don’t care much for chocolate cake. (Cue the horrified sounds).
Ok, I’ll clarify that statement a bit. I don’t HATE it, I’d just rather have vanilla. So, why am I telling you this on a post about chocolate buttercream?
Well, here’s the thing: I actually LOVE this double chocolate buttercream. Weird…I don’t know why I love chocolate buttercream, but not necessarily chocolate cake.
Who knows why we like what we like, but what I DO know is that this chocolate buttercream is ‘the bomb.’ Are people still saying ‘the bomb’? I don’t know and I don’t care because I will eat this stuff straight out of the mixer bowl.
I used to make chocolate buttercream using the old school method, which is just adding cocoa powder. You know me, I can’t leave well enough alone. I had to make it even MORE chocolaty by adding actual melted chocolate. I’m telling you it really make a difference. Try it and you’ll see.
This recipe is good ol’ American Buttercream and I like using real butter and not shortening. I think that makes a world of difference.
LET’S TALK ABOUT SOME OF THE INGREDIENTS FOR THE DOUBLE CHOCOLATE BUTTERCREAM:
Unsalted AND salted butter: I like to use two different types of butter. Using half salted butter when making buttercream, adds just enough salt to cut the sweetness of American buttercream. Using all unsalted buttercream will make it to salty, so you want to only use half salted, then the other have unsalted. If you can’t get salted butter, just use all unsalted and add in a small pinch of salt to cut the sweetness.
Confectioner’s sugar: This is the same thing as powdered sugar. You can call it either and it means the same thing. So yes this recipe calls for six cups of it, but you’re not going to eat the entire amount yourself…this is enough to cover and fill an entire cake. I actually use less confectioner’s in my buttercream recipes than many others. I like there to be a little more butter to confectioner’s sugar ratio.
Vanilla extract or vanilla bean paste: If you can get vanilla bean paste, do it. It’s so good and adds so much flavor, but if you can’t get it, just use vanilla extract. And yes I know it sounds counter-intuitive to add vanilla to a chocolate recipe, but it’s good…trust me. It just rounds out the flavor.
Cocoa powder: Alright, this is what will give you most of the chocolate taste. Don’t skimp on it.
Melted semi-sweet chocolate: Adding melted semi-sweet chocolate just adds more chocolate flavor and a bit of a different chocolate flavor.
MIXING METHOD FOR THE DOUBLE CHOCOLATE BUTTERCREAM:
So the mixing method for this buttercream is really straight forward. You’ll just want to cream your butter until it’s smooth first, then add the cocoa and mix well. After that, you can add in the rest of the ingredients.
TIPS & FAQs FOR THIS CAKE:
No. I do think it tastes better if you do, but if you can’t find salted butter in your area, then you can use all unsalted and then just add in a small pinch of salt.
Any kind. You can use a stand mixer or a hand mixer. Either one will work just fine with this recipe.
That way it’ll be cooled down a bit by the time you add it to your buttercream.
No you don’t have too. It does add a little extra chocolate flavor, but you can just make it using the cocoa powder if you want.
Ok, let’s get to the recipe!
***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.
Double Chocolate Buttercream
- Melt the semi-sweet chocolate and set aside to cool a bit.
- If you're using a stand mixer, use the paddle attachment. If you don't have a paddle attachment, just use your whisk attachment. If you don't have a stand mixer, that's okay. A hand-mixer will work just fine. Cream the butter at medium speed until it's smooth.
- Add in the cocoa powder and beat on low until combined, then on medium until well incorporated. Scrape down the sides of the bowl and mix again.
- Add in 3 cups of powdered sugar. Beat on low until combined, then on medium until fully incorporated.
- Add 2 tablespoons of milk plus the last 3 cups of powdered sugar. Beat on low until combined, then on medium until fully incorporated. Scrape down the sides of the bowl, then mix again. (If it's too thick at this point, add another tablespoon or two of milk and mix.)
- Add vanilla paste, or extract and the cooled down melted chocolate. Beat until well combined.
- Check the texture of your buttercream and if it’s still too thick, add milk only a tablespoon at a time, and mix after each addition.
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