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
Test Kitchen Notes
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
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Ingredients
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1 pound
semi-sweet or dark bitter chocolate
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2 1/2
sticks of salted butter, at room temperature
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1/4 cup
olive oil
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1/2 cup
cocoa powder
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1 cup
confectioners sugar
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2 teaspoons
vanilla extract
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6
egg yolks
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1 pinch
sea salt
Directions
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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.
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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.
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Sift in the confectioners sugar and add the vanilla extract. Mix until completely smooth.
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Add the egg yolks one at a time, mixing well before adding the next egg.
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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.
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