6-1/2 TB unsalted butter ……………………. 2 tsp vanilla
1 teaspoon espresso powder, dissolved in 1 tablespoon hot water
1-1/2 cups powdered sugar ……………….. 3 TB unsweetened cocoa powder
5 TB unsalted butter ……………………….… 1/2 teaspoon salt
1 cup heavy cream
Chop chocolate into small pieces and place in a bowl with 6-1/2 TB unsalted butter. Put the bowl over pan of simmering water (or use a double boiler). Whisk together as soon as chocolate and butter soften. Keep whisking until just melted and combined.
Remove from heat and stir in espresso and vanilla. Cool to room temperature.
Whisk together powdered sugar, cocoa and salt in a bowl. Put 5 TB unsalted butter and 1/2 of the powdered sugar mixture into bowl of a food processor.
Pulse a few times, scraping down sides. Add rest of powdered sugar mixture, start processor and slowly pour in cream. Pulse for about 10 seconds, or until the frosting is thoroughly mixed, smooth and creamy. Frost your cake.