Author Notes: Foolproof and delicious. Classic, decadent, rich, and perfectly sweet. Over the years I have tweaked this recipe a bit, its originally from The New York Times Dessert Book. Its the perfect companion frosting on a yellow layer cake. - Camille Becerra
Food52 Review: I love this frosting, Camile Becerra's Classic Chocolate Frosting the perfect hybrid of a classic American buttercream, ganache and a swiss meringue buttercream. Not too sweet, super creamy, spreads like a dream this frosting has it all. The sum of all it's parts yields one of the best chocolate frostings I have had in a long time. The olive oil, butter and egg yolks add richness and keep it supremely spreadable. This is a very adult frosting and this recipe is going to the top of the list of frostings that I will always use. - sdebrango
Serves one 8-inch cake
- 1 pound semi-sweet or dark bitter chocolate
- 2 1/2 sticks of salted butter, at room temperature
- 1/4 cup olive oil
- 1/2 cup cocoa powder
- 1 cup confectioners sugar
- 2 teaspoons vanilla extract
- 6 egg yolks
- 1 pinch sea salt
- Chop the chocolate into small pieces and melt gently in a bain marie, stirring frequently. Once all the chocolate is melted, remove from heat and allow to cool completely, stirring here and there while you prepare the remaining recipe.
- In a mixer bowl with a paddle attachment cream one stick of butter, olive oil and cocoa powder on medium speed for 5 minutes until smooth. Add the remaining butter and continue to cream for another 3 minutes.
- Sift in the confectioners sugar and add the vanilla extract. Mix until completely smooth.
- Add the egg yolks one at a time, mixing well before adding the next egg.
- Add the chocolate and sea salt, stir till well combined. Use right away. If making in advance, refrigerate and pull an hour before use, mix with paddle attachment for a couple minutes till smooth.