Step 1

Combine and sift together the flour, sugar, salt and cocoa powder in a bowl and mix well. Transfer the mix into a small pot or a saucepan. Add the milk and whisk until dry ingredients are completely dissolved.

Step 2

Bring the mixture to a boil over low to medium-low heat while stirring constantly to avoid burning the bottom. Once it starts to bubble, just let it cook for another two minutes or until it thickens into a pudding consistency. Then remove from heat, add vanilla extract and continue whisking for another minute.

Step 3

Transfer pudding into a shallow bowl and immediately cover with a plastic wrap, press down the plastic wrap until it touches the surface of the pudding. This will prevent it from forming a skin. Put it in the fridge so it can cool down faster if needed or just let cool down on your kitchen counter.

Step 4

Once the pudding has cooled, beat the butter using a hand or stand mixer at medium-high speed for 5-7 minutes or until it is pale and fluffy.

Step 5

In a separate bowl, beat the cooled chocolate pudding for 2-3 minutes (Skip step for sturdier frosting mentioned in notes below).

Step 6

Add the pudding one tablespoon at a time, mixing well after each addition. Once all the pudding has been added, mix for another few minutes, until the buttercream looks thick, smooth and creamy.

Step 7

Use immediately or store, covered in the fridge, for up to seven days. Before you want to use it, allow the buttercream to come to room temperature and mix briefly until smooth and creamy again.