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Ingredients
- 8 oz bittersweet chocolate
- 2 tsp kosher salt
- 4 TBS Dutch-processed cocoa powder (preferably Droste brand)
- 4 oz egg whites
- 8 oz granulated sugar
- 16 oz unsalted butter, room temperature
- 2 TBS black cocoa powder
- 2 tsp Mexican vanilla extract
Details
Preparation
Step 1
1. Prepare a double boiler by filling a high-sided saucepan with 2 inches of water. Weigh the chocolate into a heat safe bowl and set the bowl over the saucepan. Turn the heat to medium-low. Let the chocolate melt completely, stirring as little as possible. Once the chocolate has melted, add in the kosher salt and Dutch-processed cocoa powder. Stir gently to combine until the cocoa powder has dissolved and the mixture is smooth. Set aside.
2. Meanwhile, heat the egg whites and sugar in the bowl of a stand mixer, over a bain marie to 155F, stirring constantly with a whisk. The mixture will feel smooth, not gritty, when tested with your finger. Place the bowl on your stand mixer and whip at high speed until cool and thick.
3. Quickly add the butter to the bowl of the mixer, whipping on medium-high speed until all the butter has been incorporated. Continue to beat the mixture until it is emulsified and creamy. Switch out the whisk attachment for the paddle attachment and continue to beat on high speed for one more minute.
4. In a small bowl add the black cocoa powder and vanilla extract. Add in hot water (you'll have some to use from your double boiler set up!) until a thick paste forms. Set aside.
5. Add the cooled chocolate mixture to the bowl of the mixer in thirds, whipping the buttercream on high speed for 20 seconds, scraping down the sides of the bowl between each addition.
6. Add in the black cocoa powder paste and whip on high speed for 20 seconds. Scrape down the sides and whip again if necessary.
7. The buttercream can be left at room temperature for up to 5 days, stored in the refrigerator for up to 2 weeks, or frozen for 3 months. If refrigerated or frozen let the buttercream come to room temperature and whip on high speed until smooth and glossy before using.
Makes enough buttercream to frost one 8" layer cake.
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