Whipped Chocolate Buttercream
Recipe type: Dessert
  • 227g (1 cup) unsalted butter, softened at room temperature
  • 250g (2 cups) powdered sugar
  • 7 milliliters (1/2 tablespoon) vanilla extract
  • 1g (1/8 teaspoon) salt
  • 125g dark chocolate (I used 72%), melted and slightly cooled
  • 60 milliliters (1/4 cup) heavy whipping cream
  1. In the bowl of an electric mixer with a paddle attachment, beat butter and powdered sugar on low speed for one minute
  2. Add vanilla and salt; beat on low just for thirty seconds or well until combined
  3. Add the melted chocolate and beat on medium speed for about two minutes or until smooth; scrape the sides of the bowl with a a rubber spatula
  4. Add whipping cream and beat on medium-high speed for one minute
  5. Use a flat metal spatula to frost the top and outside of cake; serve immediately or chill in refrigerator and bring to room temperature about an hour before serving
Source:  Sweetapolita
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/fudgy-black-and-white-devils-food-cake/