How on earth do you frost a chocolate cake without getting little bits of chocolate everywhere?!?!?!
Honestly I don't know as I have made chocolate cakes but still haven't had one without crumbs...even with the crumb coat. This will give you a bump though.
Well I'm trying that now, but is it okay to have crumbs in the crumb coat? Sorry if that's a stupid question...
Prior to crumb coating the cake- I will put the layers in the freezer for about an hour or so- they always seem to make less crumbs- then I crumb coat, back in the fridge and then final icing.
Oh my goodness, yes, it's okay to have crumbs in the crumb coat. Everyone here has different methods as to how they keep the cake outta the top layer of frosting. There are a few here (not me!) who can frost a chocolate cake without a crumb coat.
My method is freezing the cake for about 10 minutes, give it a crumb coating, refrigerate until the coating is set. Then, frost and decorate. Also, when you are frosting, try to keep your strokes going in the same direction. Or you're just going to pull the crumbs back and forth (not that I've ever done THAT!). 
Prior to crumb coating the cake- I will put the layers in the freezer for about an hour or so- they always seem to make less crumbs- then I crumb coat, back in the fridge and then final icing.
Me too ... exactly.
You might also use the cake icer tip. I always crumb coat and let set up for about 20 minutes. Then I use the cake icer tip to apply icing to the cake...this puts a great, even coat of icing on the cake. When smoothing, always keep your spatula at an angle and like everyone else said, smooth in the same direction.
I crumcb coat all my cakes too. I used to do it with a thinner icing but not anymore. I just use my usual buttercream, just put on a thinner coat. Then let it dry some. When you put on your icing lay it on easy over your crumb coat trying not to disturb your crumb coat, that way you dont get any choc crumbs in your icing. And if I do, I just pick them out with a toothpick. Sandy
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