1 3/4 cups unsweetened baking cocoa
1 1/2 cups confectioners' sugar
1 teaspoon espresso powder, optional, for enhanced chocolate flavor
1 cup heavy cream
1 cup unsalted butter, very soft
1/8 teaspoon salt
2 cups confectioners' sugar, sifted
2 teaspoons vanilla extract
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Instructions
Sift or sieve the cocoa, 1 1/2 cups confectioners' sugar and espresso powder, if you're using it, into a bowl.
Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture.
At first the mixture will look grainy; continue whisking for a minute.
You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.
Place the butter, salt, and 2 cups sifted or sieved confectioners' sugar in a large mixing bowl.
Beat until the mixture is smooth and fluffy. Beat in the vanilla.
With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated.
Scrape the bowl, then beat at medium speed for one minute more.
Yield: 4 1/2 cups, enough to frost 2 dozen cupcakes, or fill/frost an 8" or 9" layer cake.
