Mocha-chocolate Butter cream frosting (with whole eggs)

Mocha-chocolate Butter cream frosting (with whole eggs)

I recently tried this recipe for frosting and filling a two layered chocolate cake. This recipe is definitely a keeper. Previously, I had not used eggs in the butter cream, but after this recipe, I am never going back to the previous method again! :)

Sunanda Sharma


  1. 5 Eggs
  2. 400 Grams Sugar
  3. 300 Grams Chocolate , chopped
  4. 450 Grams Butter
  5. 2 Teaspoons Coffee Instant powder
  6. 2 Tablespoons Water


120 mins
  1. Add Photo

    Boil the coffee powder in water and keep aside. Melt the chopped chocolate in a double boiler. Keep aside to cool.

  2. Add Photo

    Get the butter out of the fridge and let it soften. The butter should be just soft enough to be indented by the touch of your finger.

  3. Add Photo

    Meanwhile, combine the sugar and 1/3 cup water in a pan.

  4. Add Photo

    Bring to a boil over medium-high heat, stirring to dissolve the sugar, till a candy thermometer inserted shows 112 - 115 C (see this very informative link on the same It takes about 5 mins.

  5. Add Photo

    Start beating the eggs approx 3 mins after you started boiling the sugar syrup. After the sugar syrup has reached the desired point, with the mixer running, slowly add the sugar syrup to the eggs from the side of the bowl.

  6. Add Photo

    Continue to beat the eggs and sugar syrup mixture until the mixture cools down completely (about 10-15 mins with a hand mixer, 7-10 mins with a stand mixer)

  7. Add Photo

    Add the butter 1tbsp a time to the above mixture, continuing to beat the whole while. Add melted chocolate and coffe mixture and continue to beat.

  8. Add Photo

    There may come a time (it did happen with me) when the mixture starts looking curdled. At this point, I refrigerated the whole mixture in the fridge for half an hour and continued to beat after taking it out.

  9. Add Photo

    I had to repeat the above step for about 3-4 times as it was really warm in Bangalore when I was making the frosting. I have just one tip for you, which I got from doing a ton of research in those nervous 30 mins of refrigeration and that is, don't give up!

  10. Add Photo

    Keep beating and the mixture will magically come together after a while. As I was using a hand mixture, it took a really long time for the frosting to come together.

  11. Add Photo

    This is enough to frost and fill a two layered 9 inch cake. I had some leftovers, which you can freeze upto 6 months. Wrap it in an air tight container. To reuse, bring it to room temperature and beat the mixture again.

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap