6 oz semi sweet chocolate disks or chopped
2 sticks butter
1 egg yolk
1 tablespoon vanilla
11/2 cups confectioners sugar
splash of coffee- warm is fine
Gently melt chocolate over a double boiler. Pour into a cup and set aside to cool.
Beat butter in kitchen aide or with an electric beater until fluffy and light in color.
Add yolk and vanilla and continue to beat until mixture comes together.
In 3 increments add confectioners sugar and beat until smooth.
Add coffee and chocolate. Mix to incorporate.
Frost cooled cake.
Do not refrigerate cake just cover and leave in a cool place. A dome works well for this.
One thought on “Chocolate Butter Cream Frosting”
that looks really good!