This is a intensly chocolate, VERY rich euorpean style buttercream with a simplified method. Much easier than the simple syrup method and well worth the time.
My Private Note
Units: US | Metric
- 6 large eggs (300 gms)
- 1 1/2 cups granulated sugar (300 gms)
- 1/4 teaspoon salt
- 1 cup unsweetened cocoa powder, dutch processed preferred (100 gms)
- 3 cups unsalted butter, cut into 2 tablespoon chunks at a cool room temperature of 65 degrees f (680 gms)
- 1 tablespoon vanilla extract
- 1 lb dark chocolate, melted and cooled (450 gms)
- 1Set-up a pan with about an inch of water and warm it to 160 degrees.
- 2Chop chocolate and place in a clean, dry, bowl that fits in the pan without touching the water, but is within an inch or so.
- 3Stir chocolate (with a clean, dry spoon) occasionally until almost melted.
- 4Remove from heat and continue stirring until smooth, the residual heat will finish the job.
- 5In a large bowl that will also fit over the pan with water (I use the bowl from my standing mixer), place eggs, cocoa, sugar and salt.
- 6Whisk lightly until blended.
- 7Turn heat up so water simmers, place the bowl with the egg mixture over the simmering water and whisk gently until the mixture reaches 165 degrees.
- 8160 degrees is the instant kill temperature for salmonella and many other nasty bacteria.
- 9If you dont have an instant read thermometer, then the mixture should feel fairly warm, but not too hot.
- 10If you start to smell eggs cooking then youre too hot.
- 11(Its OK, so long as there are no actual egg chunks) 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.
- 12I like to do this in the winter and open up a window next to my mixer.
- 13If you dont have a standing mixer, you can place your bowl in an ice bath and do it with a hand mixer on high speed.
- 14Lower speed on mixer to medium-low, add vanilla extract.
- 15Start adding butter one chunk at a time mix until each chunk is incorporated.
- 16When all butter is added whip on high speed for a minute or so.
- 17Turn off mixer, add chocolate and run on low speed until incorporated.
- 18Use immediately, keep at a cool room temperature for a day, refrigerate for a week, or freeze for 3 months.
- 19Re-whip before using.
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Nutritional Facts for Double Chocolate European Style Buttercream
Serving Size: 1 (91 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 449.5
- Calories from Fat 374
- Total Fat 41.5 g
- Saturated Fat 25.6 g
- Cholesterol 136.6 mg
- Sodium 60.2 mg
- Total Carbohydrate 24.3 g
- Dietary Fiber 5.1 g
- Sugars 15.4 g
- Protein 5.9 g