- 12 ounces dark chocolate, finely chopped
- 3 tablespoons unsalted butter, cut into small pieces, at room temperature
- 2 teaspoons instant espresso powder
- 1¼ cups heavy cream
- 1 tablespoon Kahlua
- 1 teaspoon vanilla extract
Place the chocolate, butter and espresso powder in a large bowl. Pour the cream into a small saucepan and place over medium heat until it simmers. Remove from the heat and pour it evenly over the chocolate mixture. Let stand for 1 minute, then gently stir with a rubber spatula until everything is melted and smooth. Stir in the Kahlua and vanilla extract until thoroughly combined. Refrigerate for 30 minutes.
Scrape down the bowl and beat the frosting with a handheld mixer on high speed for ONLY 15 to 20 seconds, until the mixture forms soft peaks (if you overbeat it, it will curdle). Immediately spread on cake and serve.
Makes enough frosting for one large sheet cake or 12 cupcakes. From Brown Eyed Baker