Reply to Help me improve this choc buttercream frosting recipe please

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[quote=Anonymous]Scrap that frosting and make a chocolate ganache instead. It's ridiculously chocolately and ridiculously easy.

I use this one from Smitten Kitchen (bottom of this page: http://smittenkitchen.com/blog/2007/07/you-are-owed-chocolate-cake/ ). Seriously do halve it unless you're making a huge cake with layers. I use half the recipe for a two-layer 9-inch cake and have some left.

For ganache frosting and filling (If you want to just use it for frosting, halve the recipe. A raspberry filling recipe is below.)

1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Make frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving. [/quote]

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