Go Back Email Link
–+ servings
Print Pin
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 buttercream recipe, chocolate buttercream recipe 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, dark chocolate buttercream recipe, dark chocolate buttercream recipe nz, Easy buttercream, easy chocolate buttercream, Easy chocolate buttercream nz, easy chocolate buttercream recipe, easy chocolate buttercream recipe nz, easy dark chocolate buttercream recipe, easy dark chocolate buttercream recipe nz, maori, maori food, maori kai, maori recipes, reduced sugar buttercream, reduced sugar chocolate buttercream, Rich buttercream, simple dark chocolate buttercream, simple dark chocolate buttercream nz, simple dark chocolate buttercream recipe, te reo Māori, te reo maori baking
Prep Time 15 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 (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 tsp (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.