How To Make A Stable and Fluffy Bournville Buttercream for Cakes

Typical chocolate buttercream is made with butter, powdered sugar, vanilla extract, cocoa powder, and smooth and luscious melted chocolate. But our recipe below of Malted Chocolate Cake with Bournville Buttercream has a little twist to it. We added a bit of Cadbury Bournvita and our beloved Cadbury Bournville Rich Cocoa 70% Dark Chocolate Bar into the mix. This buttercream is malty, rich, smooth, and quite fudgy, and it’s perfect for any kind of cake, be it frosting the cake or using it as a filling.

This is a basic icing recipe that you can easily make well in advance, and even last minute. In case you are making the Malted Chocolate Cake with Bournville Buttercream in advance, and refrigerating it, make sure to take it out of the fridge a couple of hours prior to using it. If you want the mirror effect on the surface of your cake, add a splash of corn syrup or the good old honey into your buttercream frosting.

There are two ways you can go about beginning the recipe to melt the chocolate with butter: either using the double boiler method or using the microwave method. But, if you are deft with your utensils, equipment and heat, you can use your kitchen pan and melt your dark chocolate and butter to a smooth liquid.

Fudgy Chocolate Bournvita Buttercream

Ingredients

• 2 cups Caster/Icing Sugar
• 2 tbsp Cocoa Powder (reduced to balance with Bournvita)
• 3 tbsp Bournvita Powder
• 1 cup Cadbury Bournville Rich Cocoa 70% Dark Chocolate Bar, chopped
• 150 gm Unsalted Butter, room temperature
• 1 tsp Vanilla Essence
• ¼ cup Milk (as needed)
• 1 tbsp Rum (optional)

Instructions

1. Use the double boiler method, microwave, or a simple pan for melting the chocolate and butter.

Double Boiler method: Fill up a small pan with water and bring it to a gentle steam. Seal with a large heatproof bowl to which, add the butter and chopped chocolate. Use a spatula to stir until melted. Do not let it come to a boil!

Microwave Method: Add the chopped chocolate and cubed butter into a microwave-safe bowl. Microwave for 2-3 minutes, stopping at 20-second intervals to stir. Make sure the mixture does not boil.

If using a saucepan, melt the butter and chocolate on low heat. Take off heat and let the liquid cool on the side.

2. Sift the cocoa powder, Bournvita powder, and icing sugar into a big bowl. Once the butter-chocolate concoction is cool, pour it into the cocoa bowl. Using a beater, cream the mixture.
3. Pour in the vanilla extract. Gradually add the milk, a tablespoon at a time, and beat the mixture until smooth and silky.
4. Pour in the rum next and run the beater again, to incorporate it. At this stage add the corn syrup or honey if you want the glaze.
5. Your buttercream is ready to be spread over cakes and to be used as filling.

Fixing Common Buttercream Hiccups

• Too Runny: This happens when you add too much milk. Add more powdered sugar or Bournvita gradually until you reach the desired consistency. You can also pop it in the refrigerator for 15-20 minutes to firm up.
• Too Stiff: If the beater does not lift easily from your chocolate buttercream, you have a stiff one. Add small amounts of milk or cream (½ teaspoon at a time) and mix between additions until it is spreadable.
• Buttercream Separation or Curdling: This is often caused by temperature issues. For instance, if the butter is too cold, let it sit at room temperature for a while, then beat it. If ingredients are too warm, refrigerate them for 10-15 minutes, then beat again
  
  

• Overly Sweet Buttercream: This is where other ingredients come into play, to balance the overt sweetness, use a pinch of salt, a squeeze of lemon juice, or a touch of cream cheese without changing consistency significantly.

• Crusting Too Quickly: If this happens after making the batter, pour in 1-2 teaspoons of light corn syrup or a tablespoon of butter to lock in the moisture while decorating.
• Air Bubbles: To avoid bubbles that can ruin the surface of your cake, beat on the lowest speed of your electric mixer for several minutes to release the trapped air. Smoothen with a spatula pressed against the surface while rotating your piping bag or bowl.