Chocolate buttercream in Europe? Yes, dreams do exist… or at least this was my takeaway from my friends who were fighting over the most frosting-filled slices of cake. One in particular told me that he consumed four pieces of cake in twelve hours. This was after he asked if there was any extra frosting. (There was not).
When I was telling my French professor about my dinner party and how popular the cake was. She made me share the frosting recipe with her in French as practice, as she often does with cooking adventures. As I recited it, she was aghast, something must be lost in translation- there could not be THAT much sugar in a recipe…but alas…there was and I didn’t have the heart to tell her I’d coated my cake in a batch and a HALF of this divine creation.
The recipe of is that of my Uncle Jim’s mum, Lola, which makes me love it that much more.
Lola’s Chocolate Buttercream Frosting
- 1/2 c. of butter, softened
- 3 T. cocoa powder
- 1 pound (500g) of powdered sugar
- 1/2 tsp. Kosher salt
- 2-3 T. milk
Note: this recipe seems to cover a sheet cake well. If making a two tier cake, make an extra half batch of frosting.
- Mix all ingredients until well combined!
Macarons and Mayhem 