I baked a chocolate cake with chocolate buttercreme frosting. I actually used buttercreme recipe from Williams Sonoma website which calls for powdered sugar, baker's chocolate (melted), butter, etc. All the standard stuff.
Well, I frosted my cake and let it sit in the fridge for 24 hours so I could cover with fondant (like so many here have suggested). However, the frosting seems dry or less soft than it should even after sitting out. I assume it was the chocolate that hardened up.
I could get around this using powder but I don't like the flavor of the buttercreme when using baking cocoa powder. Anyone know how I can avoid this? Or do you have a good cocoa powder I could use instead of Hershey's? I need the frosting stiffer to avoid spilling fondant out underneath but I was hoping it wouldn't be so dry even after warming up.