Chocolate Buttercream

Ingredients:

300 grams unsalted butter, softened

135 grams icing sugar, sifted

2 x 60 gram eggs

100 grams good quality dark chocolate (Haighs), melted

1 teaspoon vanilla essence

Method:

1. Cream the butter and sugar until light, fluffy and pale. Add the eggs one at a time and beat well after each addition.

2. Add the melted chocolate and stir in quickly before the chocolate sets or becomes hard.

3. Add the vanilla essence and continue beating for a further 10 minutes at medium speed until the mixture becomes light and creamy.

 

This recipe makes enough to cover one 23cm cake

 

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