Chocolate Buttercream

By CarrieG

Ingredients

• 6 oz good semisweet chocolate
• 1/2 pound unsalted butter at room temperature
• 1 extra large egg yolk
• 1 tsp vanilla
• 1 1/4 c sifted icing sugar
• 1 Tbsp instant coffee

Preparation

Step 1

Chop the chocolate and place in a heat proof bowl set over a pan of simmering water
Stir until just melted and set aside until chocolate is cooled to room temp
In the bowl of electric mixer beat the butter on medium high speed until light yellow and fluffy, about 3 min
Add the egg yolk and vanilla and continue beating for 3 min
Turn the mixer to low and gradually add the icing sugar
Beat at medium speed, scraping the bowl as necessary, until smooth and creamy
Dissolve the coffee powder in 2 tsp of hot tap water
On low speed, add the chocolate and coffee to the butter mixture
Don't whip t
Spread immediately on cooled cake