You can make a meringue frosting and add melted chocolate. It's all butter and sooooo good. 
The chocolate syrup frosting on this site is pretty good; I just tried it this past weekend. I'm not a big fan of any chocolate icing, but this one was probably the best homemade chocolate icing I've tasted. I ended up adding more milk to make it a little creamier.
http://www.cakecentral.com/cake_recipe-2033-74-Chocolate-Syrup-Frosting.html
Yes, semi-sweet. I don't have the recipe in front of me. I think it said 12oz and I used 6oz. I didn't want the frosting to get too thin.
cakesoncall, is this icing recipe a good spreading consistency kinda like chocolate buttercream. Thanks
cakesoncall, is this icing recipe a good spreading consistency kinda like chocolate buttercream. Thanks
It was fairly easy to spread and super easy to smooth. It was a tad thicker and stiffer than I usually end up with for my regular chocolate buttercream, but I think that helped make it easier to smooth out. Also, I wasn't too sure about the quantity at first (it says it should ice 24 cupcakes generously); it didn't look like I had made enough for what I was doing, but it goes really far, and I ended up having some left over.
Thanks so much, it sounds really good and I wanted to try it, all I have ever made is chocolate buttercream so this will give me another chocolate icing so I can switch off
Just my 2 cents ... I find that the better the chocolate, the better the icing! It makes such a difference in the flavour if you use GOOD chocolate in frostings (even more than in cakes!)
Try using a bitter-sweet instead of semi-sweet ... and a nice dark eating chocolate (like Lindt 70%) is better still 
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