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In a stand mixer or large bowl, beat the butter and vanilla together for 3–5 minutes until light, fluffy, and pale yellow.
Heat the heavy whipping cream until hot (but not boiling). Pour it over the chocolate and let it sit for 5 minutes. Stir until smooth and glossy.
In a separate bowl, combine the powdered sugar and cocoa powder. Gradually add this mixture to the whipped butter, mixing until fully combined and creamy.
Slowly pour in the melted chocolate mixture and continue whipping until the frosting is light, smooth, and fluffy.
Keep at room temperature for up to 1 week, store in the refrigerator for up to 1 month, and always re-whip before using for best texture.