1 3/4 Cups unsweetened natural coca
1 1/2 Cups confectioners’ sugar
1 Teaspoon espresso powder (optional)
1 Cup heavy cream
1 Cup unsalted butter, very soft
1/8 Teaspoon salt
2 Cups confectioners’ sugar
2 Teaspoons vanilla extract
Sift the cocoa, confectioners' sugar and espresso powder, if using, into a bowl.
Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture.
At first the mixture will look grainy; continue whisking for a minute.
You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.
Place the butter, salt, and 2 cups strained confectioners' sugar in a large mixing bowl.
Beat until the mixture is smooth and fluffy. Beat in the vanilla.
With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for one minute more. Use to frost cake as needed.