Chocolate Buttercream Icing

Levi and I made Nigella Lawson’s Buche de Noel for a talk at school this week. It was a thing of beauty. The cake is not my favourite though and there is another chocolate swiss roll cake recipe that is better but forgot until after we had made it. I will make it sometime in the next month or so. However Nigella’s icing is fantastic. So easy to work with and tastes of milky chocolate.

It calls for dark chocolate. I had 2 blocks of Lindt 50% dark chocolate which isn’t really that dark at all. After filling and icing the Buche de Noel we still had about half the icing left which I used to ice a small boiled chocolate cake. I had made a regular sized cake and had cut off a portion for the freezer which is to be used un-iced for school lunch boxes. The remaining cake was what I iced to give to a friend. So happy to find another use for the delicious icing.

chocolate buttercream icing

(adapted from Nigella Lawson’s Buche de Noel recipe in ‘Feast’)

200g Lindt 50% dark chocolate, melted and cooled
2 1/4 cups icing sugar
225g unsalted butter, softened
1 tablespoon vanilla extract

In a food processor blitz up the icing sugar to ensure there are no lumps. Add the butter and blitz until smooth. Pour in melted and cooled chocolate and vanilla. Pulse again until the icing is smooth.

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