Chocolate Buttercream / Icing / Frosting (includes Thermomix method)
Forking Foodie
Forking Foodie
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  • Ingredients
  • 85 g dark chocolate (e.g. Green & Black's 70% cocoa)
  • 120 g icing sugar (golden/unrefined if possible, or mill your preferred sugar in Thermomix to a powder - reduce to 90g to for a richer topping for a magic bean cake!)
  • 110 g softened butter (reduce to 80g along with reduced icing sugar for magic bean cake. Keep the chocolate amount the same)
  • 1 tsp vanilla extract



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