This is the icing that I have always used on my All-in One Chocolate cake, and it’s worth putting it separately on the site, because you can use it for topping Buns or Muffins, or my Chocolate and Rum Grown-up Cake, if you don’t fancy the Rum..
This Icing has an amazing shine when you first ice the cake – it’s positively gleaming! The shine only lasts about a day (it still tastes terrific) so if you want a cake to look its absolute best, just ice it on the day it’s going to be eaten.
Here’s the recipe: Lifted, as is my fashion, directly from the All-in-One Chocolate Cake – which should be no surprise to anyone who knows me.
For the fudge icing:
Sift these two together into a bowl:
- 75g icing sugar
- 25g cocoa powder
Then put the following into a small saucepan:
- 40g butter
- 2 tbsp./30ml water
- 50g caster sugar
- few drops of vanilla essence
- Put the butter, water, caster sugar and vanilla essence into a saucepan.
- Then measure out the icing sugar and cocoa powder, and sieve it into a medium sized bowl.
- Bring the contents of the saucepan to the boil and stir it gently with a wooden spoon to make sure the sugar is dissolved – Be careful! It will foam up, and anything with heated sugar in it should always be treated with respect!
- Carefully add the boiling syrup to the icing sugar/cocoa mixture, and mix well until the icing comes together and there are no lumps. This usually takes me about 5-10 minutes, and once it has thickened up and cooled a little, you can ice the cake.
Deliciously chocolaty! You’re allowed to taste it to make sure it’s ok ..
- Use some of the icing (about 1/3rd) to sandwich the sponges together, and spread the rest over the top using a flat bladed knife.
- I like to let the icing run down the sides of the cake, rather than a smooth finish, ‘cos I’m artistic like that 😉
- Allow the icing to set (about 20 mins), then you’re ready to rock!