This cake is chocolate on chocolate! I made the cake for some mint buttercream cupcakes (which I'll post later) but I whipped up a chocolate fudge buttercream for the little cake I made with the leftover batter, and it was a chocolate extravaganza. I love a good slice of plain old chocolate cake! And this frosting goes really well with all types of cake bases. It's actually a pretty simple recipe, very similar to many other kinds of buttercream frostings (check out basics to see the theory behind American). But I like having the proportions at hand. You can soften the butter in the microwave, it's actually alright if it's a little melty.
2 sticks of butter, softened
1 3/4 cups sifted powdered sugar
1 cups cocoa
1 cups milk
1. Beat the softened butter with a stand or hand mixer until light and fluffy.
2. Turn the beater to low, and slowly add the cocoa powder, gradually.
3. After the cocoa powder is completely incorporated, start slowly adding the powdered sugar.
4. To lighten the frosting, add just enough milk to make it the right consistency. You may not need all of it. It should be fluffy and just thick enough to stick to a spoon when lifted.
Pipe or spread on a cake, and garnish with candied petals or cocoa nibs, or dust with powdered sugar.