Chocolate Fudge Buttercream
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This Chocolate Fudge Buttercream is perfect for all kinds of cakes, cookies and desserts. It’s simple to make and produces thick, luscious and silky smooth chocolate buttercream which is excellent for piping and decorating. Rich with molten chocolate and intense cocoa, you’ll be reaching for this frosting recipe every time you even think about a chocolate cake.
This Chocolate Fudge Buttercream Frosting has been an essential part of so many of my chocolate cakes over the years. To be honest it’s the whole reason for making a chocolate cake. I’m even whipping up a batch this weekend for my twin daughters’ birthday cake. It delivers every time and will produce the most velvety smooth and richly intense topping, covering and filling for all your favourite chocolate desserts.
Best of all, the focus is on the chocolate and not the sugar so you won’t be wincing with a mound of icing sugar. I love using an equal amount of butter and icing sugar in my buttercream recipes which leads to perfectly balanced results which are not too sweet.
I’ll show you how easy it is to make using step-by-step photos so you can get started right now thinking about your next chocolate creation.
Why You’ll Love Using Chocolate Fudge Buttercream
- Simple. It’s incredibly easy to make.
- Chocolate flavour. Super chocolatey, thanks to using both cocoa powder and melted chocolate.
- Perfectly sweetened. This isn’t a cloying buttercream but instead has the perfect balance of chocolate, sugar and butter and a touch of salt.
- Texture. Gorgeous silky smooth light and airy texture but still with luscious chocolate decadence.
- Holds its shape. This buttercream is easy to apply to a layer cake but it’s also great for piping so you can use your favourite piping tip and create beautiful designs for your cupcakes and celebrations cakes.
Ingredients Needed
Dark chocolate. 70% dark chocolate for an intense chocolate flavour. I don’t recommend using a lesser percentage of cocoa as it could be too sweet otherwise. Use a great bar of bittersweet chocolate as you can tell the difference in your buttercream. I really recommend using the Callebaut chocolate chips which melt evenly and taste incredible.
Butter. It's best to use unsalted butter and do make sure it’s at room temperature, even slightly softened.
Icing sugar. (powdered sugar) Sift before using for an even blend.
Cocoa powder. Choose a high quality organic brand if possible.
Vanilla extract. I like to use a good quality extract for buttercreams, I like Nielsen Massey.
Salt. A really essential ingredient, without it the buttercream can be quite bland.
How To Make Chocolate Fudge Buttercream
For full recipe instructions go to the recipe card at the end of this post.
Melt the Chocolate: Chop chocolate into small pieces and melt gently using a double boiler or in short bursts in the microwave (20–30 seconds), stirring between each. Let it cool slightly but remain pourable.
Cream the Butter and Sugar: Beat butter and icing sugar on medium-high speed for 4–5 minutes until pale, light, and fluffy. Scrape down the bowl as needed.
Combine Everything: Sift in cocoa powder, then add the melted chocolate, salt, and vanilla.
Expert Tips
Mixer. You can use a stand mixer for this recipe or an electric hand mixer.
Softened butter. Just slightly more soft than room temperature. You want your finger to sink pretty easily into the butter when pressed.
Sift your cocoa powder. Honestly the amount of times I can’t be bothered and then get so frustrated that I can’t get the lumps out of my buttercream. It’s not worth the anguish, just take the time to sift your cocoa powder beforehand.
Sift the icing sugar. Sifting the icing sugar too helps remove any potential air pockets from the buttercream.
Scrape the bowl. Keep scraping down the bowl as you are mixing it together, it will help incorporate the ingredients properly.
Mixing speed. I like to mix the butter and sugar on a medium to high setting to really get the air in there. However, once all the other ingredients have been added I like to finish mixing on a really low speed to gently bash out the air bubbles from the buttercream.
Don’t Overbeat: Once you’ve added the melted chocolate, beat on medium speed just until everything is combined. Overbeating can introduce excess air.
Best Uses For Chocolate Buttercream
Cakes. This buttercream would be delicious sandwiched in layer cakes (not just chocolate cakes!) or piped onto your favourite cupcakes.
Brownies. Add a layer of buttercream to the top of a classic brownie recipe for real indulgence.
Sandwich Cookies. A gorgeous splodge of this buttercream between your favourite sandwich cookies works really well.
Doughnuts. Pipe in this chocolate buttercream in a batch of fried yeasted doughnuts for a chocolatey treat.
Macaroons. If you need a creamy centre for your macaroons then this buttercream is perfect and works well with a lot of macaroon flavours.
FAQs
This recipe makes enough to frost a 2 layer 20cm (8 inch) celebration cake or 16 cupcakes.
You can make this chocolate buttercream up to 2 days prior to frosting your cake (or whatever you are using it for). The best way to store buttercream frosting is in an airtight container in the fridge. Prior to using you should allow it to rest at room temperature for about 20 minutes, then re-whip in your stand mixer for a couple of minutes until light, fluffy and ready for piping.
Flavour Variations
Changing the chocolate bar. You can buy all sorts of different flavoured chocolate and by changing the chocolate used for example raspberry chocolate, chilli chocolate or hazelnut chocolate you will amend the flavour of the buttercream accordingly.
Or you can keep the same regular 70% dark chocolate and amend the flavour by including the following ingredients:
Chocolate Orange. Add zest of 2 large oranges to the buttercream.
Mint Chocolate. Add 1 teaspoon mint extract.
Espresso Chocolate. Add 2 teaspoons instant espresso powder. You could also add nut butters, spices (cinnamon or ginger are particularly good) or even a couple of tablespoons of your favourite liqueur, Bourbon, Baileys or Amaretto for a boozy twist.
More Buttercream Recipes You’ll Love
Swiss Meringue Buttercream. This fancy sounding buttercream is my go-to for all my celebration cakes and creates the most incredible creamy buttery frosting. It's easier to make than you think if you follow my tips, tricks and recipe video.
Cream Cheese Buttercream. A classic buttercream for all your favourite carrot cakes, spice cakes and red velvet cakes. This one has a perfectly balance flavour which isn't too sweet.
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Chocolate Fudge Buttercream
Ingredients
- 150 g 70% dark chocolate
- 500 g unsalted butter - softened
- 500 g icing sugar
- 90 g cocoa powder
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Chop the chocolate into small pieces and melt it gently using a double boiler or in a glass bowl set over a saucepan of simmering water. Alternatively you can put your chocolate in a microwaveable bowl and melt for short bursts in the microwave (20-30 seconds), stirring between each interval. Let it cool slightly but remain pourable.
- In a stand mixer, fitted with the paddle attachment, beat the softened butter and icing sugar on medium-high speed for 4–5 minutes, until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.
- Sift in the cocoa powder, then add the melted chocolate, salt, and vanilla extract. Beat on low speed to incorporate, then increase to medium-high and continue beating until the buttercream is smooth, airy, and evenly combined.
