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Chocolate Ganache Buttercream

This chocolate buttercream is perfectly smooth, rich, and creamy. It combines chocolate ganache with chocolate buttercream for maximum chocolate flavor.
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Prep Time 25 mins
Total Time 25 mins
Course Dessert

Ingredients
  

Chocolate Ganache

  • 1 (4oz) bar (113g / ~3/4 cup chopped) non-dairy semi-sweet chocolate
  • 1/2 cup (120mL) non-dairy milk

Chocolate Buttercream

  • 1 cup (2 sticks / 227g) vegan butter*
  • 4 cups (480g) powdered sugar
  • ½ cup (50g) unsweetened cocoa powder
  • ½ tablespoon (8mL) pure vanilla extract
  • Extra non-dairy milk or powdered sugar, as needed

Instructions
 

  • Make the ganache: Add the chopped chocolate to a heat resistant bowl and set aside. Add the milk to a separate heat-proof bowl and microwave until hot but not boiling. You can also do this in a small saucepan. Pour the milk over the chocolate and let sit for about three minutes, then whisk until smooth and creamy. Set aside to cool until it reaches room temperature (you can place it in the fridge to speed up the cooling process).
  • Make the buttercream: Place the softened butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy. Add the powdered sugar, cocoa powder, and vanilla extract and beat again until combined. Add the cooled ganache to the mixture and beat again until light and fluffy, scraping the sides as needed. If the consistency is too thick, mix in more milk, 1/2 tablespoon at a time, until the desired consistency is reached. If the consistency is too thin, mix in more powdered sugar to thicken. To remove air bubbles, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
  • Use as desired! This can be frosted or piped on cakes, cupcakes, or cookies.

Notes

  1. Vegan Butter: I recommend using vegan buttery sticks for the buttercream rather than margarine from the tub.
  2. Softened Butter: Soften the butter before making this buttercream. I recommend bringing it out of the fridge about 30 minutes to one hour before using.
  3. Non-Dairy Milk: I recommend using soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk.