Dark Chocolate Buttercream - Pani Reka Tiakarete Parauri
I created this Dark Chocolate Buttercream when I created my Kūmara and Chocolate Cake for Whittakers in celebration of Matariki, 2023. The brief I made myself was simple, to create an earthy cake that used kūmara (sweet potato) as the base. Even though I had never attempted before, I knew I was on to a winner. The process began by playing with flavours and textures. Eventually I could see that I could treat it like a keke kāroti (carrot cake). So I started filling the batter with kiri ārani (orange zest) and lots of warm spices. Then I chopped Whittakers mandarin and ginger dark chocolate finely into the cake. Once they were baked and cooled, it was time to decorate.
The Dark Chocolate buttercream:
When it came to the decoration, I kept the cakes nude. Then, I sandwiched the keke (cake) with this simple pani reka tiakarete parauri (dark chocolate buttercream). Simply smear it in between the layers and on top of the keke (cake). To finish it off, add rōpere (strawberries), ārani raki (dried oranges) and rohimere (rosemary). The effect it gives is of a rustic māra (garden) and I loved the final look of it.
Everyone knows a cake or cupcake that just screams out the need for a deep chocolate buttercream. Well this is can be your new 'go to' e hoa mā (friends). It is slightly sweet, slightly savoury with the tiakarete parauri (dark chocolate) with a super creamy texture. You can pipe it on to your favourite cupcakes or cakes or simply smear it like I did on my kūmara and orange cake.
Other recipes to try:
Are you wanting to decorate Simple Banana Cupcakes or Chocolate Muffins, then this buttercream would be absolutely perfect on the recipe. It would also work super well on my Ultimate Peanut Butter Cookies in replace of my Peanut Butter Buttercream. Let me know how you use it!
Videography and photography by Sarah Henderson.
Dark Chocolate Buttercream - Pani Reka Tiakarete Parauri
Ingredients
Dark Chocolate Buttercream - Pani Reka Tiakarete Parauri
- 180 g tiakarete parauri (dark chocolate, 62% cacao)
- 3 tablespoon (45 ml) kirīmi (cream, pouring cream, this can be replaced with milk)
- 190 g pata kūteretere (softened butter)
- ½ C (85 g) puehu huka (icing sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
Instructions
- Chop the tiakarete parauri (dark chocolate) roughly in to chunks. Add the tiakarete parauri (dark chocolate) and kirīmi (cream) or miraka (milk) to a heat proof bowl.
- Gently melt it in the microwave in 20 second bursts, stirring well between each time. This should take a minute or just over. You can also melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep). Make sure the bowl is not touching the water. Stir it occasionally until it is melted.
- Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) to a large bowl. Whip it until light and fluffy for around five minutes.
- Add the warm chocolate mixture a couple of tablespoons at a time to the butter mixture as you whip continuously. Once it is all incorporated, refrigerate for 5 to 10 minutes to thicken slightly and then it is ready to use. Spread it on or pipe it in to whatever design you want.
Kelly Watson
I've used your recipe for this cake several times and it's always a crowd pleaser. The perfect Matariki cake ❤️
Naomi Toilalo WhānauKai
Kia ora Kelly, that is wonderful! I love that it has become your Matariki cake 💗