This is our standard, go-to, recipe for cakes.
8 T. (one stick) unsalted butter, room temperature
16 oz. cream cheese, room temperature
8 oz. unsweetened chocolate, melted
1/2 c. cooled coffee
4 tsp. vanilla
6 c. confectioner’s sugar
This recipe makes enough to frost a triple layer cake.
In a mixer fitted with a paddle, cream butter and cream cheese together until light an fluffy. If the butter is firmer than the cream cheese, cream the butter for a minute before adding the cream cheese (or vice versa should the cream cheese be firmer).
Drizzle in the melted chocolate and mix. Add coffee and vanilla, mixing until smooth. Add the sugar 1-2 cups at a time, scraping the bowl after each addition. Mix until fluffy and light.