for the buttercream, You will need to start by melting in a bowl 150g of chocolate. Then, on the side, prepare a buttercream icing with 300g butter and 600g icing sugar beaten until light and fluffy. Folding the melted chocolate to the mixture with an extra 5 tbsp unsweetened cocoa powder and some whiskey or warm water to loosen up the mixture if needed. Make sure the mixture butter and icing sugar is light and fluffy before adding the melted chocolate to ensure a smooth result. Keep it in a container always covered to avoid have a crust been created on the surface and use it as explained in the cake recipe!
Keyword Cake, chocolate, Coffee, Kevin Dundon