Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 4 oz (113g) semi-sweet chocolate, melted and cooled slightly
  • 1/2 cup (45g) cocoa powder, sifted
  • 3 cups (360g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Melt the semi-sweet chocolate in 30-second intervals in the microwave, stirring in between until completely smooth. Set aside to cool for 5-10 minutes until lukewarm.
  2. In a large bowl, beat the softened unsalted butter on medium-high speed for 2-3 minutes until pale and fluffy.
  3. Slowly add the sifted powdered sugar to the butter, one cup at a time, beating until incorporated.
  4. Pour in the cooled melted chocolate and vanilla extract. Beat on low speed until the color is a uniform, deep brown.
  5. Sift in the cocoa powder and fine sea salt.
  6. Add the heavy cream one tablespoon at a time while mixing on low.
  7. Increase the mixer speed to medium-high and whip for a final 60 seconds until the frosting is glossy and holds a stiff peak.
  8. Transfer to a piping bag or use a spatula to frost your cake.