I just add room temp. ganache to my smbc- works great every time 
. I'm sure that would work with most icing recipes.
Amber
This is not buttercream.. It came from the box of BAKERS Unsweetened Bars...BUT it has a great taste and if kept in the fridge for a min or so.. You can smooth it with a VIVA paper towel...
I've used it twice already.. I love it!
Bakers One Bowl Chocolate Frosting
4 squares of baking chocolate
1 pks. (16 oz) powdered sugar
1 stick of butter (1/2 cup)
1/3 milk
2tsp. Vanilla ( I used french vanilla)
Microwave chocolate on high for about 1 to 2 mins. Stir until melted and cool for 5 mins.
Add sugar, butter, and vanilla. Gradually beat in milk with electric mixer. If frosting becomes to thick, add additional milk by the teaspoon. Makes 3 cups..
i just tried the Chocolate Syrup Frosting and others seemed to like it. it crusts enough to use the viva method. i thought it was a little sweet, but i used unsalted butter. i think next time i will use salted.
I just add melted chocolate to my regular buttercream recipe. 
I ended up doing a cross between the double choc bc recipe on the site and the herseys box.....sorta kinda. It tasked good . I used regular cocoa powder in my bc then added melted choc (wilton coating) which didn't do much so then I started melting unsw choc squares and adding them to the bc. Good stuff. Kept sucking the icing off my fingers once I was done. I may never go to bed...all that caffeine.... 
I add a fe squares of Baker's unsweetened chocolate, but this doesn't give it that fudgy dark color, so I add Hershey's Special Dark cocoa. You can see how it looks on the chocolate cake in my photos. Not only does it look fudgy, it tates so dark and chocolately fudgey - it's so yummy! My regular butter cream is Tami's Perfect Buttercream from the Baking 911 website, which uses a mix of shortening, butter, and heavy cream, so this may help make the chocolatey version extra rich and creamy. Yum!
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