Whip the butter with the vanilla

• Place the room-temperature butter in a stand mixer bowl (or a large bowl with a hand mixer).
• Add the vanilla extract and beat on high speed until light, fluffy and pale.
• Scrape down the sides of the bowl as needed.

Make the chocolate ganache

• Heat the heavy whipping cream in a saucepan until hot but not boiling.
• Pour the hot cream over the chopped chocolate and let it sit on the counter.
• Stir until smooth and glossy.

Combine the dry ingredients

• Sift the powdered sugar and cocoa powder together into a bowl.

Add the dry ingredients to the butter

• With the mixer on low speed, gradually add the sifted powdered sugar and cocoa.
• Mix until fully combined and creamy.

Finish the frosting

• Slowly pour in the melted chocolate ganache while whipping.
• Continue whipping until the frosting is light, smooth and fluffy.

Store

• Keep at room temperature for up to 1 week or refrigerate for up to 1 month.
• Always re-whip before using for the best texture.