Chocolate Ganache Buttercream

    In my area it is hard to find a cake that isn't frosted with plain old buttercream. Yes, when done well, American buttercream can be delicious! However, I tend to get sick of it. So, when I was asked to make a chocolate birthday cake for a family member's birthday, I knew I had to do more than add some cocoa powder to plain ol' buttercream. 

    My chocolate ganache buttercream starts with, you guessed it, chocolate ganache! I make my ganache by heating up my heavy cream until it is simmering then pouring it over my chocolate chips. I then cover my bowl to trap in the heat from the cream and melt the chocolate. I leave it like that for about five minutes before I move the covering and stir together the melted chocolate and cream together until it is totally combined. If your chocolate is having trouble melting, you can pop in the microwave for a few seconds or use a double boiler and stir vigorously to warm it up.

    Once my chocolate and cream are combined I cover it up with plastic wrap and stick it in the refrigerator overnight. It is important that you allow your chocolate ganache to totally set up or else your final frosting can get goopy. 

    The next day, I beat together butter, powdered sugar, cocoa powder, vanilla, and salt. It will be just a little dry but that is ok! When I add in my chocolate ganache and finish whipping it all together, it makes an amazing whipped frosting that is somewhere between a buttercream and a ganache with the best qualities of both. However, you have to be careful not to over mix everything. 

    Thats it! this frosting is super easy to make and sets up amazingly. It doesn't melt at room temperature and is so rich and fudgey that I want to eat it with a spoon! It pairs perfectly with my chocolate cake recipe but you can also use it with vanilla, caramel, my peanut butter chocolate cake, and more! 

    What did you think of this recipe? Questions? Comments? Concerns?