So I'm up to my eyeballs in painting and building my new bakery when my accountant calls late last night desperate for a cake this weekend. I had sworn I wouldn't do any cakes until this project is done and had held to it--until now. She wants it as dark chocolate-y as possible, including the icing, and it's just dawned on me that I've not actually made a chocolate decorator icing. Has anyone ever combined ganache with BC? Is there a choc. version to Sharon Sugarshack's that is dark chocolate? I don't have time to try various recipes--shoot, I don't have time to make the cake! But I said I would and so I shall. Sure could use an extra couple of weeks before the ICES convention, but that's another story. Anyway, what is a tried and true, to die for dark chocolate BC that pipes well?
I use this for all of my groom's cakes and chocolate cake orders. It is soft, but it pipes well, crusts perfectly, and is really good. Hope this helps. 
Chocolate Cream Cheese Icing ( Has no taste of the cream cheese)
1- 8 oz. cream cheese (soft)
1/2 soft butter (not margarine)
1 TBSP Vanilla (Dark- not clear)
1/2 cup Hershey's Special Dark Cocoa Powder
4 cups of powdered sugar
Cream the first 3 ingredients together. After it's creamed, add the cocoa powder and let it blend in slowly ( if you whip it, it will lighten it too much)
When that is complete, add the powdered sugar, and again, blend it in slowly.
This will frost a 1/4 sheet cake.
This recipe really is worth trying...I think you'll like it.
Lisa 
Hi Handymama -
This one is really good.
1/2 cup solid vegetable shortening
1/2 cup butter or margarine (I use butter)
1 cup cocoa or seven 1 oz. unsweetened dark chocolate squares, melted
1 teaspoon Clear Vanilla Extract (Almond Extract tastes really good too!)
4 cups sifted confectioners' sugar (approx. 1 lb.)
4-5 tablespoons milk
Hey Handymama,
I just saw where you are from. My brother and his wife just moved back home with us down here in South Texas. He was from Cadillac, MI and was the assistant news director for 9 & 10 News. Can hardly wait to tell him. Good luck on your store. 
WOW!! These all sound so good!! After I get this cake done for Sunday I am going to try some of these!!!
This is what I know:
you could make whipped ganache, using a DARK chocolate in your recipe (like 70% or something)
or I liked to add melted baking chocolate to my shortening/butter during the creaming stage of my buttercream. Around 4 oz.
Or follow any of the delicious recipes posted here.
Anyone else's mouth watering?
Probably too late for you. In case you don't have SugarShack's chocolate version substitute Hershey's Dark Chocolate cocoa .
http://forum.cakecentral.com/cake-decorating-ftopict-580451.html
Kelley
Here's a link to Toba Garrett's chocolate b/c (with ganache):
http://www.epicurious.com/recipes/food/views/CHOCOLATE-BUTTERCREAM-109248
HTH
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