I would love to put this in the recipe section, because it was just so wonderful, but I'll settle for putting the link. Bonappetit has it posted with the permission of Toba Garrett.

http://www.epicurious.com/recipes/recipe_views/views/109248

I used it for the Reheasal Dinner cake I made. I could have eaten it all! It's absolutely the best chocolate icing I've ever tasted. The dinner was last night, and I got a call first thing this morning, praising me to the moon over the cake! He ordered more cake because of it. He told me that everyone asked for my name and number. I'd love to take the credit, but I know it was this buttercream!

I've gotten so many wonderful recipes and tips on CC, I wanted to share this recipe!

That looks truly delicious, thank you!

It was yummy even before I whipped in the ganache, but then it was out of this world wicked good!

Thank you! It sounds delish!

Oh thanks! I was looking for a good chocolate buttercream to use for next weekend. This sounds great.

Thank you!!!! I will be adding to my recipe box to try one day...

It sounds fabulous! Does it crust?

I put it in the fridge and then I was able to use Viva to smooth it. But, I was sick and lost patience, so I did another coat and made it all swirly.

It sounds yummy. I have printed it out & put it in my recipe book. Thank you for sharing. Don't underestimate yourself, I am sure everyone liked the look of the cake as well as the taste, both things go together when people admire a cake. You did a great job.
June

I thought it looked pretty and the man who ordered it was thrilled. Honestly, I came down with a virus and it was everything in me to be able to finish that cake, the 2 cheesecakes and 100 cupcakes I had due for Friday! My hands are sore from washing them so much!
I had planned on doing a modified basketweave on the cake but was almost in tears. So, swirly icing it was!

Let me know if you think the icing is as good as I do! I happened to have the Godiva liquer, but I think you could just use whipping cream.

Sounds yummy, do you have to keep the cake refrigerated?

Dumb question, where do you find chocolate liqueur? Does Wal-mart sell it? Thanks.

I kept this cake refrigerated because it was filled with strawberry mousse. I told him to take it out a few hours before the dinner so the buttercream would soften. It gets very firm in the fridge...almost like fudge. I have some left that I've been nibbling on all day! Yum!
I would think it would be fine sitting out. It does have more butter than shortening though.

I think the liqueur is available pretty much everywhere. Mine was a gift from my daughter. They even have white chocolate Godiva liqueur.

That reciepe looks great thanks for posting it also I had to book mark that site it looks like there are alot of good reciepe and dont worry tysmom i didnt know where to find chocolate liquere ethier.

I've gotten a great many wonderful recipes on that site. I check it often. I find the reviews very valuable!

this is toba garrets recipe - it is also in her first cake decorating book. Actually, the recipe is the main reason I bought thebook. since it is so good, I figured the other stuff would be as well.

Yep...it's Toba Garrett's recipe, which she gave permission to post on Bonappetit. That's why I only posted the link here. I might have to pick up the book considering how good the buttercream is!

As to wearing a mask, I thought it would be much more fun to sneeze and cough on the cakes...make life more adventurous!

I'm KIDDING!!!!!! I practically wrapped myself in Saran!

Just to add.......I decided to make a 1/2 sheet cake for the staff at my school, to get their opinion of this buttercream. I took it in this morning. They went INSANE! I have 3 more orders!
Did I mention how delicious this buttercream is? TRY IT!

Nope...you make very good points. I work in an elementary school and have to get re-certified every year on handling "bodily fluids and infectious material" (one of those lovely perks of the job!), so I have a pretty good understanding of germs! Of course, working with all those germy kids is probably why I got sick in the first place!

Normally I would never, ever work on any food while ill, but there just wasn't a choice. The cake was ordered and expected. I was very careful and felt very comfortable handing the cake over.

Jodie, I have to try that buttercream, it sounds just wonderful. And your Anniversary cake is lovely, it looks so delicious. Love the strawberries.

JodieF, you have convinced me! I will be trying the recipe out this weekend! Thanks for the link!!

I've had Toba's "The Well Decorated Cake" for about a year and every recipe I've tried is awesome. The chocolate buttercream recipe you mention is really really good. I use it all the time. I didn't want to splurge on the Godiva liquer so I purchased Creme de Cocoa; it's still a chocolate liquer.

You guys should really consider buying that book! Her moist yellow cake recipe is awesome too. It's my staple recipe for yellow cakes./ Also, the chocolate cake cheesecake
(cheesecake sandwiched between 2 choc fudge cakes w/ choc b'cream and cream cheese) is out of this world!!!!!!!!!!!!!!

Rhonda

I've got to try this recipe!!!! You guys may have convinced me to buy the book as well!

Let me know what you think after you try it!

this sounds wonderful
I think i need to buy Toba's book too
I was looking for a good choc. buttercream to use this weekend. mmmmmm chocolate