According to the experts, a good dark chocolate should contain at least 70 per cent cocoa solids to deliver the desired chocolate hit, but chocolate made from 100 per cent cocoa solids is ...

For the dark chocolate buttercream, repeat the method for the white chocolate buttercream. For the ganache, heat the double cream in a saucepan until just boiling, then remove from the heat.

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8. Add the cooled melted chocolate, malted milk powder and vanilla and mix for another 2–3 minutes or until the buttercream is smooth and fluffy. Cook's note: I like to fill and cover this cake with ...