Mocha Buttercream Frosting
This frosting is nothing short of fabulous! The recipe frosts/decorates a 9 x 13” layer, top and sides with dense, delicious frosting. I use Ghirardelli chocolate, but any brand of 100% cacao that’s unsweetened will work.
2 tsp. instant coffee or espresso powder
2 T. boiling water
1 4-oz. bar 100% cacao unsweetened chocolate, melted
2/3 cup butter, softened
4-41/2 cups powdered sugar
¼ cup milk
1 tsp. vanilla extract
dash of salt
Dissolve the instant coffee in the boiling water, then stir into the melted chocolate. In a separate large mixing bowl, beat the butter until soft. Gradually add 4 cups of the powdered sugar, milk, and vanilla, beating until smooth. Beat in the melted chocolate mixture until well blended. For decorating, you want the frosting to form peaks/ridges that hold their shape, so you might want to add that other ½ cup of powdered sugar.