1 1/2 Pounds Powdered Sugar, sifted
1/2 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Salt
1 1/2 Cups Unsalted Butter, at room temperature
6 Ounces Semisweet Chocolate, melted and cooled
2 Tablespoons Dark Corn Syrup
2 Tablespoons Vanilla Extract
1/2 Cup Heavy 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.
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