This silky smooth chocolate buttercream is to die for! We used it on our ULTIMATE S’mores Cake, but we would be lying if we hadn’t just gone to town on it with a spoon.

Double Chocolate Buttercream Frosting
Recipe type: Frosting
Prep time: 
Total time: 
  • 6 large eggs
  • 1½ cups granulated sugar
  • ¼ teaspoon salt
  • 1 cup unsweetened cocoa powder, dutch processed preferred
  • 3 cups unsalted butter, cut into 2 tablespoon chunks at a cool room temperature of 65°F
  • 1 tablespoon vanilla extract
  • 1 lb dark chocolate, melted and cooled
  1. Set up a double boiler.
  2. Chop chocolate and place in double boiler.
  3. Stir chocolate occasionally until almost melted.
  4. Remove from heat and continue stirring until smooth, allowing the residual heat to finish melting the chocolate.
  5. In a large bowl that will fit over the pan with water (we use the bowl from my standing mixer), place eggs, cocoa, sugar and salt.
  6. Whisk lightly until blended.
  7. Turn heat up so water simmers, place the bowl with the egg mixture over the simmering water and whisk gently until the mixture reaches 160°F. 160°F is the ‘instant’ kill temperature for salmonella and many other nasty bacteria.
  8. If you don’t have an instant read thermometer, then the mixture should feel fairly warm, but not too hot. If you start to smell eggs cooking then you’re too hot (It’s OK, so long as there are no actual egg chunks).
  9. Place the bowl on your mixer, or pour it into your mixer bowl, and, with a whisk attachment, beat at high speed until cooled to room temperature.
  10. If you don’t have a standing mixer, you can place your bowl in an ice bath and do it with a hand mixer on high speed.
  11. Lower speed on mixer to medium-low, add vanilla extract.
  12. Start adding butter one chunk at a time mix until each chunk is incorporated.When all butter is added whip on high speed for a minute or so.
  13. Turn off mixer, add chocolate and run on low speed until incorporated.
  14. Use immediately, keep at a cool room temperature for a day, refrigerate for a week, or freeze for 3 months. Re-whip before using.