I adore a Chocolate Ganache Buttercream Frosting—the kind you can’t resist swiping from the bowl. It’s rich enough to satisfy any chocolate craving while remaining silky and pipeable. This frosting combines dark chocolate ganache with Dutch-process cocoa, whipped with butter, powdered sugar, and a touch of espresso for extra depth.
American-style buttercream is quick and forgiving: butter, powdered sugar, a splash of cream and your flavorings. It holds its shape well when piped, resists melting, and rarely needs refrigeration once decorated. The usual drawback is that classic American buttercream can be too sweet or heavy. I experimented with puddings and chocolate-hazelnut spreads, but neither was ideal—pudding was off in texture and nut spreads aren’t safe for those with allergies.
While testing, I adapted Stella Parks’ method of folding a simple dark chocolate ganache into buttercream. I added a little espresso powder and a touch more cream while whipping. The result is a double-chocolate frosting that’s balanced, not overly sweet, and sturdy enough for piping. It’s my go-to for birthdays, celebrations, and even an ordinary Tuesday.
Key Ingredients & Test Notes
- Softened Salted Butter: The base for a creamy, spreadable frosting. Use butter that is soft but not melted.
- Test Note: Unsalted butter works well too—add 1/4 teaspoon salt at the end, then taste and adjust. European-style butter (around 82% butterfat) gives a richer, creamier texture.
- Dark Dutch-Process Cocoa Powder: Deep chocolate flavor and a dark color.
- Test Note: Dutch-processed cocoa is alkalized, which softens acidity and rounds the flavor.
- Espresso Powder: Brightens and amplifies the chocolate flavor without making the frosting taste like coffee.
- Powdered Sugar: Sweetens and builds structure; a pinch of salt helps balance sweetness.
- Bittersweet Dark Chocolate: The ganache is responsible for the intense chocolate richness.
- Test Note: A 70% cacao dark chocolate bar works well for flavor and texture.
- Heavy Cream: Heated with chocolate to make a smooth ganache that whips into a luscious frosting.
- Dark Brown Sugar: Stirred into the warm cream for a subtle caramel note.
Jenn’s Tips
- Use a stand mixer with a paddle attachment for the smoothest results. A hand mixer will work but is less convenient.
- Room-temperature European-style butter (82% butterfat) yields the creamiest texture.
- Choose high-fat Dutch-processed cocoa for improved color and flavor.
- For an even darker hue, substitute half the cocoa with black cocoa powder.
- Espresso powder enhances the chocolate; it’s subtle and won’t make the frosting taste like coffee.
- To thin the frosting slightly, beat in a teaspoon or tablespoon of heavy cream as needed.
Troubleshooting Ganache Buttercream
- Chunks in the ganache: Gently warm the ganache a few seconds in the microwave or over low heat, stir until smooth, then cool to room temperature before using.
- Frosting too stiff: Warm about 1/4 cup of the frosting until slightly softened, add it back to the bowl and whip to incorporate.
- Frosting too thin: Chill the bowl of frosting for 10 minutes, then whip again to firm it up. You can also add a little more powdered sugar for thickness.
Recipes to Pair with Chocolate Buttercream
- Banana Cupcakes topped with a swirl of this chocolate frosting taste like chocolate-dipped bananas.
- Swap the vanilla frosting on a Vanilla Bean Cake with this ganache buttercream for an elegant contrast.
- Pipe a generous swirl onto Double Dark Chocolate Cupcakes for an extra chocolate punch.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Chocolate Ganache Buttercream Frosting
Equipment
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small saucepan
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electric stand mixer
Ingredients
Chocolate Ganache
- 160 grams (⅔ cup) heavy cream, 32% fat
- 55 grams (¼ cup) dark brown sugar
- 160 grams (5.5 ounces) 70% dark chocolate, roughly chopped
- 1 teaspoon espresso powder
Frosting
- 340 grams (1 ½ cups) salted European-style butter (80–82% butterfat), softened
- 200 grams (1 ⅔ cups) powdered sugar, sifted
- 85 grams (¾ cup) Dutch-processed cocoa powder, sifted
- 2 teaspoons vanilla bean paste or vanilla extract
Instructions
Make the Ganache
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Add the heavy cream and dark brown sugar to a small saucepan over medium heat. Warm until steaming and just beginning to bubble. Remove from heat, stir in the chopped dark chocolate and espresso powder, and let sit for about 5 minutes. Stir gently until smooth and pudding-like. Cool to room temperature (around 75°F). To speed cooling, chill in the fridge for about 20 minutes, but don’t let it firm completely.
Chocolate Buttercream
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In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, powdered sugar, Dutch cocoa, and espresso powder. Mix on low until the mixture comes together; it will initially resemble dry chocolate sand, then form a thick, fudge-like paste.
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Scrape the sides and bottom of the bowl, add vanilla, increase speed to medium, and whip for 3–4 minutes until light and fluffy with a firm, fudgy texture.
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Add the cooled chocolate ganache a few spoonfuls at a time and mix on low until smooth and spreadable. Scrape the bowl again and beat briefly on medium speed until silky.
Adjustments
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If using unsalted butter, add 1/4 teaspoon salt near the end of mixing, taste, and adjust as needed.
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For a thinner frosting add 1 tablespoon heavy cream. For a firmer frosting, beat in an additional 30 grams (about 1/4 cup) powdered sugar.
Frost and Storage
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Transfer the frosting to a piping bag or bowl, cover, and use at room temperature immediately.
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To store, keep in an airtight container in the refrigerator for up to one week. Bring to room temperature, then beat with a handheld mixer until smooth and fluffy. Add a little heavy cream if you need to thin it before piping.
Notes
- Ingredients Used
- Butter: A European-style salted butter around 80–82% butterfat works well.
- Chocolate: Choose a quality 70% dark chocolate for best flavor.
- Cocoa Powder: Use a high-quality Dutch-processed cocoa for deeper color and flavor.
- Yield: This recipe makes about 3 cups of frosting—enough for 24 cupcakes or to frost a two-layer 8-inch cake.
Recipe adapted from Stella Parks’ chocolate American buttercream.