Mocha Buttercream

• 1 recipe Swiss Buttercream (page 155)
• 1/2 cup brewed espresso
• 3/4 cup (about 4 ounces) finely chopped dark chocolate

1. Place the Swiss Buttercream in the bowl of a standing mixer with a paddle attachment.
2. Heat the espresso and chocolate in a bowl over a double boiler.
3. Stir constantly with a rubber spatula or wooden spoon until the chocolate has melted and combined with the espresso.
4. Remove the bowl from the heat, and let the mixture cool for 3 minutes.
5. Drizzle the chocolate mixture into the buttercream and beat on medium-high speed, about 1 minute.
6. Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 4 days.
7. (See page 155 for a tip on rebeating cold buttercream.)
8. To create a modern German chocolate cake, ice the Devils Food Cake (page 98) with the Mocha Buttercream, top it with chopped candied pecans, and drizzle it with Caramel Sauce (page 186) for the traditional gooeyness.

swiss buttercream, espresso, dark chocolate

Taken from www.epicurious.com/recipes/food/views/mocha-buttercream-388123 (may not work)