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Dark Chocolate Buttercream

June 15, 2024 by Naomi Toilalo WhānauKai 2 Comments

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Dark Chocolate Buttercream – Pani Reka Tiakarete Parauri

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.

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5 from 1 vote

Dark Chocolate Buttercream – Pani Reka Tiakarete Parauri

A rich dark chocolate buttercream, perfect for piping on all cupcakes and cakes.
Keyword Chocolate buttercream, Chocolate buttercream nz, chocolate frosting recipe, chocolate frosting recipe nz, cream cheese and white chocolate frosting, cream cheese and white chocolate frosting nz, Dark chocolate buttercream, Dark chocolate buttercream nz, Easy buttercream, Easy chocolate buttercream nz, maori, maori food, maori kai, maori recipes, reduced sugar buttercream, reduced sugar chocolate buttercream, Rich buttercream, te reo Māori, te reo maori baking
Prep Time 15 minutes minutes
Servings 1 small 20cm nude layer cake

Ingredients

Dark Chocolate Buttercream – Pani Reka Tiakarete Parauri

  • 180 g tiakarete parauri (dark chocolate, 62% cacao)
  • 3 tbsp kirīmi (cream, pouring cream)
  • 190 g pata kūteretere (softened butter)
  • ½ C puehu huka (icing sugar)
  • 2 tsp wanira (vanilla)

Instructions

  • Chop the tiakarete parauri (dark chocolate) roughly in to chunks.
  • Add the tiakarete parauri (dark chocolate) and kirīmi (cream) to a small bowl. Gently melt it in the microwave in 20 second bursts, stirring well between each time. This should take a minute or just over. Once smooth, leave to cool for 5 minutes.
  • 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 for.

Video

https://whanaukai.s3.ap-southeast-2.amazonaws.com/wp-content/uploads/2024/06/11202729/Dark-Chocolate-Buttercream.mp4

Filed Under: Cake - Keke, No-bake - Tunu-kore, Techniques - Āhua ā-mahi

Previous Post: « Kūmara, Orange and Chocolate Cake
Next Post: Toasted Coconut Fudge »

Reader Interactions

Comments

  1. Kelly Watson

    June 20, 2025 at 5:57 pm

    5 stars
    I’ve used your recipe for this cake several times and it’s always a crowd pleaser. The perfect Matariki cake ❤️

    Reply
    • Naomi Toilalo WhānauKai

      June 20, 2025 at 9:33 pm

      Kia ora Kelly, that is wonderful! I love that it has become your Matariki cake 💗

      Reply

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Naomi Toilalo

Ko Naomi Toilalo ahau.
Welcome to my kāuta (kitchen), where together we will bake, create and learn te reo Māori (Māori language). With bi-lingual recipes and videos guiding you every step of the way, this is baking like you have never experienced before.
Nau mai, kuhu mai – come on in!

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