Chocolate Buttercream Frosting

1. 1

   Roughly chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water (make sure the bowl isn't touching the water). Stir until just melted and then set aside to cool down to room temperature.

2. 2

   In the bowl of your mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the beaten egg yolk and vanilla and continue beating for 2-3 minutes. Turn the mixer to low, working in batches, gradually add the confectioners' sugar, and then beat at medium speed, scraping down the sides and bottom of the bowl as necessary, until smooth and creamy. Reduce the speed to low, add the cooled chocolate to the butter mixture and mix until blended. Careful not to whip! Spread immediately on a cooled cake.

* Per serving · 4 servings · Values may vary.