Chocolate on Chocolate Buttercream Frosting

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Chocolate ganache buttercream frosting is whipped until fluffy and then topped with a dark chocolate drip glaze in this 1960’s Bakers Chocolate recipe. Using chocolate squares instead of cocoa powder, this frosting has an unparalleled deep rich chocolate flavor.

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  • 12
  • 20 mins
  • 20 mins

Ingredients

  • CREAMY CHOCOLATE UNDER-FROSTING
  • 1/2 1/2 1 cup butter, 1 stick
  • 1/2 1/2 1/2 teaspoon salt
  • 1 1 4 1/2 un-sifted confectioners’ sugar, 4 1/2 cups
  • 1 1 1 egg
  • 1 1 1 teaspoon vanilla
  • 4 4 4 squares Baker’s Unsweetened Chocolate, melted over hot water
  • 1/4 1/4 1/4 cup milk
  • DEEP CHOCOLATE OVER-GLAZE
  • 1/2 1/2 1/2 cup sugar
  • 1/4 1/4 1/4 cup water
  • 2 2 2 squares Baker’s Unsweetened Chocolate, melted over hot water
  • 1 1 1 teaspoon butter
  • 1 1 1 tablespoon milk

Preparation

Step 1

MAKE THE UNDER-FROSTING
Cream butter until soft. Beat in the salt and about 1 ½ cups of the sugar.

Then add egg, vanilla, and melted chocolate; blend well. Beat in remaining sugar alternately with the milk, beat after each addition until smooth.

Use to fill and frost three 8-inch cake layers, spreading ½ cup between each layer and on top and the remaining frosting around the sides of the cake. Then top with chocolate glaze.

MAKE THE OVER-GLAZE
In a small saucepan, combine sugar and water. Bring to a boil and boil ½ minute, stirring constantly. Slowly stir in chocolate, then stir in butter. Slowly beat in milk. Beat until of spreading consistency. While glaze is still warm, pour onto top of frosted cake. Spread to edges and drizzle over sides at intervals. Let stand until glaze is set before cutting.

Cooks Notes
Making this icing is a bit involved but well worth the time. The over-glaze is a bit tricky.

I was concerned that it was getting to stiff to pour however I should have let it cool just a bit more to get a better dripping effect.

Because of the time involved making the frosting I used a box cake. If you are going to make a cake from scratch I would bake it the day before in the interest of time.

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