Chocolate Buttercream

The addition of cocoa powder and dark chocolate ensure this is rich and indulgent. This makes enough to fill and ice an 8 inch cake.

Ingredients:

• 250g unsalted butter (room temp, really soft)

• 250g icing sugar (sifted)

• 50g cocoa powder (sifted)

• 100g dark chocolate (melted & cooled slightly)

Method:

• Beat the butter and the icing sugar until pale and fluffy.

• Carefully add the cocoa powder and continue beating – the mixture should be nice and fluffy.

• Add melted chocolate and beat again for 2-3 mins.

• Keep beating until super smooth and glossy.

• Will keep in the fridge for at least a week.