MAGICALLY GOOD CHOCOLATE BUTTERCREAM
• 100 g/ 3 1/2 ounces unsalted butter, room temperature • Pinch salt
• 90 g/ scant 1/2 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 2 eggs
• 100 g / 3 ounces dark chocolate, melted
• 1 tablespoon whisky
Beat the butter, salt and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, beating well between each addition. Stir in the melted chocolate and whisky, and beat on high speed for one minute.
Chill the buttercream for one hour or more. Beat on high speed until fluffy before using on the cake.