Step 1

Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Step 2

Mix in the vanilla extract, salt, and sifted black cocoa on a low speed.

Step 3

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Step 4

Add in the melted dark chocolate, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.

Step 5

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Step 6

Add in a generous squirt of black gel food coloring (roughly 1 tsp) once the frosting is fully made, and mix by hand with a rubber spatula until the frosting is evenly colored.

Step 7

To allow the shade to deepen, place in sealed piping bags or an airtight container. Leave out overnight at room temperature, or place in the fridge for several days.