Quick recipe: Chocolate fudge icing
This is an old family secret – the perfect fudge icing for both filling and topping a good chocolate cake. Enjoy!
You will need
- 5 oz of butter
- 5 oz of icing sugar, sifted
- 4 tablespoons of cocoa powder
- 3 tablespoons of milk
(If you’re a proper choccy monster use double – I tend to make half as much again.)
Method
Slowly and gently melt the butter in a pan (skim it if you want to to remove excess salt and impurities).
Add the cocoa and up the heat, cooking it gently for a minute or so, then add the icing sugar.
Add the milk gradually (you’ll know when to do this, as the icing sugar will eventually make your cocoa and butter the consistency of cement) and keep stirring until you have a glossy, smooth paste.
Allow it to cool, and then use half to sandwich your cake together, and half for the topping. It looks fabulous and tastes divine.
Can u use caster sugar insted of icing sugar if we were In a rush to make icing
You can use caster sugar but it wouldnt be as smooth and would seem a little lumpy.
just made this recipe and its absolutely beautiful
well i made this last week and it came out lovely, but now i have visitors coming and i made it, i feel, ive done something wrong, so i looked on other recipes for the same thing and they use quarter of butter/marg to icing sugar, am i going mad? ;)
Hmmm, I’ve just tried this and it really hasn’t worked so far – are the quanities right? Seem to have a brown mass floating in a yellow, skin-burning liquid!!
I have a few questions about this. Does it get crusty if left out? Can it be left out and not drip or fall off of the cake? Can you whip it after and get a fluffy texture? Is it good if not refrigerated for a few hours?
I’m not very talented with frostings. I would love to find one that will work for me. I’m an excellent baker, I just can’t get down frostings, especially chocolate ones. I want a dark glossy chocolate frosting and this sounds good.
Any help or tips would be very much appreciated.
Try chocolate ganache instead of butter icing. Use 300 ml double cream and 200g dark chocolate. Put double cream in a saucepan and add broken dark chocolate. Heat gently until chocolate melts into cream, keep stirring with wooden spoon until thick chocolate ganache forms. Add a couple of tablespoons of sifted icing sugar, beat again and then leave for a couple of hours until thick. You can then spread over and on top of chocolate cake.
all i need to know is how much is 4 tablespoons in mL
Can this be frozen? I’m having a baby just before christmas and it would be great to be able to pop this out of the freezer to frost a frozen chocolate sponge for when we have visitors.
4tbsp = 60ml
(1 tbsp=15mil)
yummy!!! so easy to make! :)
This is great athough it looks good i was dissapiointed by the texture and taste but overall i loved it ! :)