I didn’t have a profound love of chocolate growing up as a kid. My Easter bunny would go uneaten; eventually, Mom would chop the chocolate into bits for chocolate chip cookies. My Halloween candy would last to Christmas, My Christmas candy to Easter, and so on.
It wasn’t until I had kids that I found a LOVE for chocolate. Dark chocolate. Milk chocolate. It’s all good in my books. Perhaps, it was HAVING kids that made me love chocolate?! I mean, when bedtime EVERYNIGHT takes three hours, 2 stories, 2 potty breaks, one glass of warm milk, one glass of cold water, 4 soothers, and fifteen songs of Lullaby and Goodnight, there darn well better be something delectable wait for me at the end of the night!
But, I digress, this chocolate cake deserves this chocolate buttercream icing. I can eat this icing with a spoon… in the pantry…in the dark. YUM! I tend to half this recipe as it makes A BOAT-LOAD of icing, more than is needed for the chocolate cake you’re serving it with. But, in the event, that you need a boat-load of chocolate icing, here’s the original recipe. Who are we kidding? Make the whole thing, invite me over and we can hide in the pantry together and eat it!
Chocolate Buttercream Icing
9 oz semisweet chocolate
1 ½ cups butter
2 Tbsp milk
1 tsp vanilla
2 ¼ cups icing sugar (give or take)
- Melt the semisweet chocolate in a double boiler. (If you don’t have a double boiler, a pot in a pan of water will do.)
- Beat butter in a bowl until creamy.
- Add milk and beat until smooth.
- Add chocolate and beat well. (About 2 minutes)
- Add vanilla and beat well. (About 3 minutes)
- Gradually add icing sugar and beat on a low speed until desired consistency is reached.
The icing will last in the fridge for a few days, so if you make too much you can save it. For my son’s second birthday, I iced a 9×13 sheet cake and two dozen sugar cookies, and still had some to spare for those moments when I needed to hide in the pantry.