This recipe is a force to be reckoned with, as it perfectly blends two of my favourite ingredients of all time, chocolate AND Italian meringue buttercream! If you'll been watching along on How To Cake It (don't forget to subscribe!), you've seen me use this rich chocolate buttercream in my Cake Au Lait, my Classic Chocolate Cakes, and my St. Patrick's Day Leprechaun Hat Cake

But really, I can't think of a single cake where you could go wrong by adding chocolate buttercream!


First, Let's Make Our Italian Meringue Buttercream! 

Ingredients & Tools You Will Need: 

400g granulated sugar (approx. 1 3/4 cups) 

1/2 Cup Water

8 large egg whites

1 pound (454g) unsalted butter, room temperature

1 teaspoon pure vanilla extract 

Electric Stand Mixer and Whisk Attachment 

1 Saucepan

Candy Thermometer

Rubber spatula 



If you'd like to watch me make my Italian Meringue Buttercream in a video tutorial before getting started, you can find it here

In a small saucepan over medium heat, bring sugar and 1/2cup water to a boil

While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.  When your sugar reaches about 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff but not dry; do not over beat!  


**Cake Tip: A word of caution to folks who are thinking about making this buttercream without a candy thermometer. It can be done, but it's very risky. Especially if you are a beginner. Some people have asked about using the water drop method (more info here) to gauge temperature. While this is possible, for my buttercream recipe, the temperature of the sugar mixture must be exact, and a candy thermometer is the best (and easiest) way to ensure precision. **


Once your sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.  Be careful, it's very hot!

Continue to whip your meringue until no heat remains in the bowl. You can place your hands along the sides of the bowl to check - it should feel like it's at room temperature. 
Now, with the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla. If your buttercream appears curdled, keep beating until smooth.  Makes approx. 6 cups.



Now Let's Make It CHOCOLATE! 

Ingredients & Tools You Will Need: 

12 oz semi sweet chocolate (you can sub this for dark, milk or white chocolate, but expect that milk or white chocolate will be somewhat softer)

Microwave safe bowl

Mixing bowl




Melt your chocolate in the microwave in 20 second increments, stirring between each heating. When your chocolate has started to melt but still has chunks, stir until smooth. Once your chocolate is melted and cooled, fold it into your buttercream until fully incorporated. 




**Caking Tip: If you don't want to flavour your entire batch of Italian meringue buttercream, simply use 4 oz of chocolate for every 2 cups of buttercream you'd like to flavour.