American Buttercream x Ganache=Double-Chocolate Frosting

While all of these recipes can deliver big chocolate flavor, those techniques can be time-consuming, to say the least. Which is what brings me to yet another approach to chocolate frosting, this time using a fast and easy, thermometer-free technique that combines the intensity of ganache with the speed of an American buttercream .

The key here is to start with a good-quality chocolate bar rather than chips, one with a cocoa percentage somewhere around 70%. Any lower, and the frosting will be too sweet, while edging higher can cause the frosting to seize; for some of our favorite easy-to-find brands, seeMaking the ganache is a ridiculously simple affair: Finely chop the chocolate, then, off heat, whisk it into a pot of cream that's been brought to a bare simmer.

In either case, with the ganache out of the way, sift the powdered sugar and cocoa over a bit of softened butter. After sifting, I beat the powdered sugar, Dutch cocoa, and butter together until it's creamy, soft, and pale, scraping as needed with a flexible spatula along the way. The timing of this step will vary depending on the power of a given mixer, so, while you can expect it to take five or six minutes, the visual and textural cues are the most important here.

Just in time for my chocolate cake entry for the fair, I can always count on Stella.

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