I am making a cake for my sister's birthday and she wants a chocolate frosting. Looking for your best chocolate buttercream that would be good for icing as well as borders. Thank you! 
This is the most delicious chocolate buttercream I've ever had!
http://www.epicurious.com/recipes/food/views/109248
I wasn't impressed with Toba's chocolate BC. It tasted odd to me. Not really chocolatey at all. I like chocolate SMBC.. it tastes like chocolate mousse. It's not really dark though so if you want something dark and super chocolatey I'd go for ganache. It's like eating fudge. If you are going for smack-my-ass-and-call-me-Charlie chocolate flavor.. I'd go with ganache. 
My favorites - and they crust:
12 tbsp butter, room temperature, 3/4 cup cocoa, 3.5 cups sugar, 2 tsp vanilla, 1/4 cup (or less for thicker buttercream) milk. Simple and yummy.
Another version with the same result -
1/2 cup butter melted, 2/3 cup cocoa, 1 tsp vanilla, 1/3 cup milk. YUMMY!
HTH
I found this one and everyone LOVED it.
2 and 3/4 cups confectioners sugar
6 tbsp unsweetened cocoa powder
6 tbsp butter
5 tbsp evaporated milk
1 tsp vanilla
It was very tasty, but not quite dark enough for me, so I added about a 1/2 cup of melted semi-sweet chocolate chips. Wow! That made a big difference - much richer and thicker. It piped beautifully! I found it crusted rapidly when spreading it, so ice the cake quickly. You will not be able to go back and touch it up... but that really didn't bother me. This icing was sooooo good. My family went wild for it.
I also really like Toba's buttercream recipe.. I do make it with unsweetened chocolate ganache to cut down on the sugar, its not fudgy chocolatey but more like a cup of perfect cocoa (perfect for me anyway!)
Like jkalman said - if you want chocolate chocolate fudge go for the straight up ganache.
Well this is my favorite recipe for chocolate BC
2 sticks of unsalted butter
1/2 cup crisco (trans fat free)
1 tsp vanilla
1 bag of 10 x
1/2 cup cocoa
5 oz. good quality dark chocolate
Melt the chocolate in microwave and set aside. Cream together the butter and crisco till well blended, add vanilla. Add 10x and cocoa powder blend till completely combined. Add melted chocolate and blend well. If to thick add milk till you get the right consistency.
This is really good because you are adding the real good quality chocolate> I buy the chocolate by the 10 pound brick (peters) but you can use any good quality chocolate from the grocery store.
I second JodieF, the Toba Garrett recipe on Epicurious is delicious.
by far the best chocolate frosting is this one from Martha Stewart
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=fd8df9d49f90f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default
I don't think you could call it a BC though.
it's called Mrs Milman's Chocolate Frosting.
It's insanely rich and a little bit of work as you have to stir it every 20 mins or so in the fridge but it is worth it.
I was thinkng of a name for a choc. cupcake with this frosting on it and a 12 yr old came up with "Evil Chocolate Mayhem" that's how good it is.
Oh I just made some the other day, soooo good!
I used this recipe:
but added 6 oz. unsweetened chocolate that I melted and cooled to room temp. I added the chocolate before I added the sugar, worked perfectly! That was my first time using it but I can tell ya I will be using it from now on!!
smack-my-ass-and-call-me-Charlie chocolate flavor
Jeanne you crack me up!! That's EXACTLY what I want! I have only in the last few months discovered ganache, and I LOVE it. I prefer making it with semi sweet chocolate rather than unsweetened though. Coupled with Collette's choc bourbon coconut cake or the darn good chocolate cake recipe it is TO DIE FOR wonderful in my humble opinion. I've made several of both just this winter. It's like a big Ding Dong without the creamy center, only MUCH better.
But as far as a really good chocolatey chocolate bc, I haven't had any yet. I'll see what epicurious has to offer.
Oh, I have to mention though that whipped ganache is delicious and quite attractive on choc cupcakes and I will be trying that on a cake soon.
Try your favorite BC recipe- made with real butter; add ghiridelli chopped sweet baking chocolate(it's cocoa powder, but that's the name of it) and some reg. cocoa powder for color and richness; alittle gran. sugar for sweetness if you like it sweeter, and be sure to use milk instead of water. Hope this isn't too confusing.
You know what is the best, richest, chocolati-est... icing?
Hershey's Perfectly Chocolate Chocolate Frosting! It's on the back of their cocoa can and on their website. It is so good. I have a couple of pics in my photos that I used this frosting on, and you can almost smell them!
I found this recipe when I was making the Devils Food Cheesecake from Juniors that I found on the Food Network website. It is THE best chocolate icing I've ever tasted and it crusts really nicely. I used the Hershey's Special Dark cocoa powder.
6 cups sifted confectioners' sugar (1 1/2 pounds)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 ounces bittersweet or semisweet chocolate, melted and cooled
2 tablespoons dark corn syrup
2 tablespoons pure vanilla extract
1/2 cup heavy or whipping cream
In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.
I like SMBC with a little extra 10x sugar and chocolate ganache made with dark (72%) chocolate
I found this recipe when I was making the Devils Food Cheesecake from Juniors that I found on the Food Network website.
Nic611~ how was the cheesecake? Was it as good as it looked on the Throwdown? It looked wonderful! I really want to try it!
Here's the recipe I use and I get rave reviews.
1/2 cup shortening
2 cups butter
1 tsp vanilla
2 pounds confectioners sugar
2 TBSP Merigue Powder
3 tbsp cocoa
3 tbsp NUtella
Chocolate Caramel Coffee Creamer to get as thin as you need
I think I will try using baking chocolate next time and that will probably make even better.
I found this recipe when I was making the Devils Food Cheesecake from Juniors that I found on the Food Network website.
Nic611~ how was the cheesecake? Was it as good as it looked on the Throwdown? It looked wonderful! I really want to try it!
OMG, the combo together was awesome. I did cheat and doctor a choc. cake mix, but I made the cheesecake according to Juniors directions and it was really really easy and sooo good. My dh now says he wants this every birthday, lol.
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