American-Style Chocolate Buttercream

4 ounces heavy cream (about ½ cup; 115g), straight from the fridge

4 ounces finely chopped dark chocolate (not chips), around 72% (about ⅔ cup; 115g)

12 ounces unsalted butter (3 sticks; 340g), softened to about 65°F (18°C)

9 ounces organic powdered sugar (about 2 ¼ cups, spooned; 255g), preferably tapioca-based, such as Wholesome (see note)

3 ounces high-fat Dutch cocoa powder (about 1 cup, spooned; 85g)

2 teaspoons vanilla extract, plus more to taste

¾ teaspoon (3g) Diamond Crystal kosher salt, plus more to taste; for table salt, use about half as much by volume or the same weight

¾ teaspoon instant espresso powder, plus more to taste

Directions at seriouseats.com

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