This Dark Chocolate Buttercream is my go to when decorating cakes, cupcakes and cookies. It is rich and creamy with the perfect amount of sweetness. Whai mai i ahau (follow me) and we can make it together.
This recipe is so versatile and it is the most common pani reka (buttercream) made in our whare (house). As you can see below I use it in many of my tohutao (recipes) and it is so easy to do!
Recipe I use this buttercream with:
This deliciousness is piped on to my Chocolate Ganache Muffins, Caramel Filled Chocolate Cookies and Chocolate and Raspberry Cookies. It is also used to cover my Chocolate Hazelnut Cake and Kūmara and Chocolate Cake.
Videography and photography by Sarah Henderson.
- Chocolate: I use 50% tiakarete paruari (dark chocolate) in this recipe but use your preference.
- Cream: The kirīmi (cream) is used to make a simple ganache with the tiakarete (chocolate) but it can also be swapped with milk.
- Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
- Icing sugar: This helps whip up the pani reka (buttercream) in to a smooth cream and no other huka (sugar) will do.
- Vanilla: Use your favourite wanira (vanilla) in this recipe.
Expert Tips:
When making the buttercream, take the time to whip the softened butter and icing sugar for 4 - 5 minutes until it is light and fluffy in colour and texture. This simple tip is the difference between a smooth or grainy buttercream.
Be careful if you are using a microwave to melt the tiakarete (chocolate) and kirīmi (cream) because it can burn. If your microwave is super high powered, melt it in 10 second increments instead of 15.
Make sure the kirīmi tiakarete (chocolate ganache) has cooled down enough before adding it to the pata tāwhiuwhiu (whipped butter). If you can't hold your finger in the mixture, it is too hot so give it ten minutes more minutes to cool.
STEP BY STEP INSTRUCTIONS FOR THE DARK CHOCOLATE BUTTERCREAM:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the Chocolate:
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.
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.
You can also do this in 10-20 second bursts in the microwave, stir gently after each 10-20 seconds.
With both melting methods, once the tiakarete (chocolate) is 90% melted, remove it from the heat and stir it gently until it is all melted. Leave it to the side to cool slightly for 5 - 10 minutes.
2. Whip the Butter and Sugar:
Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) to a large bowl.
Whip it on high speed for 5 minutes until light and fluffy in colour and texture.
3. Add the Chocolate:
Add the warm chocolate mixture a couple of tablespoons at a time to the ranunga pata (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.
Pipe, smear or do whatever you want to do to your cakes, cupcakes or cookies!
Store the Buttercream:
This can be put in to a sealed container and be kept in the fridge for up to five days.
If it has been sitting in the fridge longer than four hours, bring it to room temperature for 20 minutes. Then whip it for a minute or so before using it.
I can't wait to see how you use this delicious pani reka tiakarete (chocolate buttercream).
This image is showcasing my Chocolate and Raspberry Cookies.
Check out some more
Techniques
These quick little recipes can amplify even the simplest baking!
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
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
Prepare the Chocolate:
- 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.
- 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.You can also do this in 10-20 second bursts in the microwave, stir gently after each 10-20 seconds.
- With both melting methods, once the tiakarete (chocolate) is 90% melted, remove it from the heat and stir it gently until it is all melted. Leave it to the side to cool slightly for 5 - 10 minutes.
Whip the Butter and Sugar:
- Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) to a large bowl.
- Whip it on high speed for 5 minutes until light and fluffy in colour and texture.
- Add the warm chocolate mixture a couple of tablespoons at a time to the ranunga pata (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.
- Pipe, smear or do whatever you want to do to your cakes, cupcakes or baked goods!
Store the Buttercream:
- This can be put in to a sealed container and be kept in the fridge for up to five days. If it has been sitting in the fridge longer than four hours, bring it to room temperature for 20 minutes. Then whip it for a minute or so before using it.
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 💗