Chocolate ganache buttercream frosting is whipped until fluffy and then topped with a dark chocolate drip glaze in this 1960’s Bakers Chocolate recipe.  Using chocolate squares instead of cocoa powder, this frosting has an unparalleled deep rich chocolate flavor.  

Moist and dense, incredibly rich and fudgy, a chocoholics dream come true. Much like its author, this recipe is a no-fuss classic and uses only a 1/4 cup of flour making chocolate the real star of this treat.  So delicious and easy to make, these …