This is a very delicate and rich chocolate buttercream. It's good on Gateau Africaine, or any cake needing buttercream frosting.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

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  • In a large bowl, beat butter and shortening until light and fluffy. Meanwhile, in a saucepan, cook sugar and water until sugar is dissolved.

  • In a separate medium bowl, beat egg yolks on high speed until thick and lemon colored. Slowly pour in the hot sugar liquid, while beating at medium speed until soft and well mixed. Combine the yolk mixture with the butter mixture and continue to beat for 5 minutes.

  • Beat in the rum and vanilla. Pour in the melted chocolate and beat until well mixed.

Nutrition Facts

302.7 calories; protein 1.4g 3% DV; carbohydrates 14.1g 5% DV; fat 27.9g 43% DV; cholesterol 81.7mg 27% DV; sodium 85mg 3% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2003
I used this frosting on the chocolate cherry cake from Ginger and it was the most incredible frosting I have ever tasted. I didnt have rum so I used 1 teaspoon of brandy. My husband continues to rave about this. Thank you for such a great recipe!!!! Read More
(8)

Most helpful critical review

Rating: 3 stars
02/22/2010
Good frosting totally different from the basic confectioners' sugar buttercream smooth almost mousse-like. But I don't know what I was thinking when I mixed a hot egg yolk/sugar mixture in with of all things a shortening/butter mixture. It did exactly what I expected it to - it melted and looked much like cake batter. (Kind of tasted like it too) I can only think my lapse in judgment was because I blindly trusted the recipe. I put the frosting in the fridge and checked it periodically until it was firm enough to work with and it ultimately turned out fine. But if you do make this by all means let your yolks and sugar mixture cool down to room temperature before mixing it into the butter and shortening! After all the monkeying around with this and the fact that it's a little too chocolatey for me I'm not sure I'll bother with this one again. My three star rating is basically for the instructions which essentially make this fail until you "fix" it. Read More
(16)
16 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3
Rating: 3 stars
02/22/2010
Good frosting totally different from the basic confectioners' sugar buttercream smooth almost mousse-like. But I don't know what I was thinking when I mixed a hot egg yolk/sugar mixture in with of all things a shortening/butter mixture. It did exactly what I expected it to - it melted and looked much like cake batter. (Kind of tasted like it too) I can only think my lapse in judgment was because I blindly trusted the recipe. I put the frosting in the fridge and checked it periodically until it was firm enough to work with and it ultimately turned out fine. But if you do make this by all means let your yolks and sugar mixture cool down to room temperature before mixing it into the butter and shortening! After all the monkeying around with this and the fact that it's a little too chocolatey for me I'm not sure I'll bother with this one again. My three star rating is basically for the instructions which essentially make this fail until you "fix" it. Read More
(16)
Rating: 5 stars
06/27/2003
I used this frosting on the chocolate cherry cake from Ginger and it was the most incredible frosting I have ever tasted. I didnt have rum so I used 1 teaspoon of brandy. My husband continues to rave about this. Thank you for such a great recipe!!!! Read More
(8)
Rating: 5 stars
01/28/2011
I made this with my Kitchen Aid mixer and it was very easy. The texture is soft and fluffy like mousse. It is not too sweet. I LOVE it. My go to recipe from now on. Will experiment with some other flavorings soon peppermint cinnamon lemon etc. Read More
(7)
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Rating: 5 stars
05/13/2009
I thought this was pretty good. The only thing I left out was the rum because it isn't something that I have on hand. Delicious! :) Read More
(5)
Rating: 4 stars
02/19/2007
ok so heres what i did: firstly i used "Nestle Toll House Choco Bake Pre-melted" its great one premelted pack equals one ounce of baking bricks anhoo then when i was done wit the sugar and egg mixture i put it in the refriguratore for 10 minutes (that dealt with the greasiness0 also the fist time i used margine and that was a big mistake STICK TO THE BUTTER! and try using butter flavored crisco forthye shortining and EXTRA VANILLA TAKES IT THE EXTRA MILE!!!! but al-a-round it was a good recipe and fo those cmplaining about dishes heres what i suggest: GET A DISHWASHER!!!!!! Read More
(4)
Rating: 1 stars
02/20/2005
One word: Greasy. I was disappointed with this recipe. I liked that it didn't use a lot of sugar but it did seem like a lot of butter and shortening. The frosting seemed soupy when it was done. I put it in the freezer thinking the heat of the warm syrup had perhaps melted the shortening and the texture did improve as it chilled. However it was just too greasy tasting. I ended up adding in two cups of confectioner's sugar to try to balance out the greasiness. It still was just too greasy for me. Read More
(3)
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Rating: 3 stars
05/29/2014
I left out the shortening makes it like eating grease. I used all butter = buttercream. Read More
(2)
Rating: 4 stars
08/10/2013
I used this on top of strawberry cupcakes and this recipe got rave reviews at school. I took the advice of other reviewers and let the sugar/water mixture cool a bit before adding it. I didn't have any rum, so I just doubled the vanilla. The texture is very light, so it would be difficult to do decorating with beyond a cupcake swirl. Also I liked the that this recipe is not supersweet. Read More
(2)
Rating: 5 stars
02/22/2010
Best tasting buttercream I've ever made! Thank you very much for the recipe. As I used it in a strawberry cake, I put some lemon juice instead of rum and white chocolate instead of the unsweetened and the result was yummy! I'll definitely make it again! Read More
(2)