The perfect chocolate & espresso buttercream for every cake – light, silk, smooth, chocolatey

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The perfect frosting does not exi-…….

Wait! Yes it does! ๐Ÿ™‚

For the longest time I have been obsessed with the combination of espresso and chocolate. My idea of the perfect lunch is an iced coffee with a hefty heaping slice of chocolate cake. Who’s with me! ๐Ÿ™‚ I have always considered myself a connoisseur of chocolate since with every sitting you’ll find me snacking on a piece, well to be honest more than one piece :), of chocolate. But it’s always dark chocolate so in terms of health that is the healthier of the two.

A few years ago I stumbled across a recipe for buttercream and I quickly fell in love. It was the perfect combination between smoothness and flavor that tied the recipe together perfectly. I used it on everything. From cakes, cookies, brownies, pies and even on pancakes (don’t judge till you try it), it was amazing! But, the adventurer in me was longing for something more. I didn’t just want to use someone else’s buttercream recipe when I bake my cakes (recipes can be found on this blog), so I set out with a baking pan and whisk to create my own. It’s been 2 years since then and I can truthfully say this is one of my favorite recipes I have ever created.

It’s light, creamy, chocolatey and full of so much flavor that it will go perfectly with any dish! You can even make the night before, pop in the fridge and use the next day to make it even easier to apply to your sweets! How awesome is that!

Now for the good part. All you need for this buttercream is 5 ingredients! Yes you heard that right. Who knew it would be so easy. ๐Ÿ™‚ You’ll need your favorite dark chocolate, espresso coffee or black coffee (depending on preference), egg whites, granulated sugar and unsalted butter (Key! Never use salted! Unless you’re a fan of salty buttercream, yikes!)

This recipe pairs perfectly with this Gluten-free chocolate raspberry and brownie cake or this Paleo & dairy free chocolate raspberry filled cake. You seriously can’t go wrong with whatever you add it to. ๐Ÿ™‚ It’s light, silky, smooth, chocolatey, coffeey – the best buttercream you’ll ever have.


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Ingredients

  • 1/4 cup black coffee or espresso coffee (depending on preference)
  • 1 5/8 cup or 200 grams (both the same measurement) of 70% Chocolate bar. I used the 60% or 70% Ghirardelli Chocolate
  • 5 egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter (softened)
diylifestyle.co

Directions

  1. Make your coffee and let it cool down. You do not want it to be hot when you add it to the buttercream.
  2. Chop up your chocolate and melt either on the stovetop set to low heat or in a microwave safe bowl in 30 second increments stirring after every time. I use the stovetop since I don’t own a microwave. Let it cool down to room temperature.
  3. Bring a pot of water to a boil and in a heatproof bowl combine egg whites and sugar and set over the pot of simmering water. Whisk the mixture constantly until all the sugar is dissolved. This takes about 3-4 minutes. When you pinch the mixture it should feel smooth and contain no granules of sugar.
  4. Place same bowl onto your mixer and using the whisk attachment slowly raise to medium speed beating the mixture until the bottom is cooled and stiff peaks form. This takes about 10 minutes.
  5. Slow the mixer down and add butter in 3 tbsp at a time. The frosting will look as if it is clumping together but this is normal. It will come back together.
  6. Add melted chocolate and cooled coffee and beat to combine. Slow down the mixer and beat on low for 4 minutes to get all the air bubbles out. The texture will be soft, silky, and fluffy.
  7. ENJOY ๐Ÿ™‚

If you make this recipe be sure to use the hashtag #diylifestylecooking on Instagram to show me your creation with it! And/or give a rating in the comments of this post.

The best chocolate & espresso buttercream

diylifestyle.co
Silky, Smooth, Light, Airy – you seriously can't go wrong with this classic recipe
Prep Time 25 mins
Cook Time 0 mins
Total Time 25 mins
Course Dessert
Servings 1 cake

Ingredients
  

  • 1/4 cup black coffee or espresso coffee depending on preference
  • 1 5/8 cup or 200 grams both the same measurement of 70% Chocolate bar. I used the 60% or 70% Ghirardelli Chocolate
  • 5 egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter softened

Instructions
 

  • Make your coffee and let it cool down. You do not want it to be hot when you add it to the buttercream.
  • Chop up your chocolate and melt either on the stovetop set to low heat or in a microwave safe bowl in 30 second increments stirring after every time. I use the stovetop since I don’t own a microwave. Let it cool down to room temperature.
  • Bring a pot of water to a boil and in a heatproof bowl combine egg whites and sugar and set over the pot of simmering water. Whisk the mixture constantly until all the sugar is dissolved. This takes about 3-4 minutes. When you pinch the mixture it should feel smooth and contain no granules of sugar.
  • Place same bowl onto your mixer and using the whisk attachment slowly raise to medium speed beating the mixture until the bottom is cooled and stiff peaks form. This takes about 10 minutes.
  • Slow the mixer down and add butter in 3 tbsp at a time. The frosting will look as if it is clumping together but this is normal. It will come back together.
  • Add melted chocolate and cooled coffee and beat to combine. Slow down the mixer and beat on low for 4 minutes to get all the air bubbles out. The texture will be soft, silky, and fluffy.
  • ENJOY ๐Ÿ™‚

Notes

If you make this recipe be sure to use the hashtag #diylifestylecooking on Instagram to show me your creation with it! And/or give a rating in the comments of this post.

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