A few weeks ago in my post about buttermilk sponge I had a bit of a rant about my dislike of icing. I extensively described how icing is akin to the devil and then ended with a little caveat about two kinds of icing I like (I know, hypocritical). This is one of those.
This icing is seriously good and seriously bad for you (why do those two always go together?). It’s basically a spreadable chocolate. Need I say more?What makes this icing acceptable to me is that it’s not very sweet. In fact, it’s legions away from a buttery, sickly sweet spread that you usually find adorning cakes. Instead, it’s rich and moist and it’s creaminess complements the texture of a sponge rather than flaking away from it. If it is a sweeter icing that you require, don’t worry, this recipe can still deliver, just choose a sweeter chocolate. Easy peasy!
This recipe is really handy because the only rule is equal volume chocolate and cream so you can easily scale it up or down without lousing any flavour. The downside to the icing is that it is quite time consuming, not difficult, but it requires you being close to your kitchen for about 2 hours.
Makes ~ 6 cups of icing (enough for a 3 layer cake with some extra)
- 6 cups dark chocolate chopped
- 6 cups whipping cream
- Chop the chocolate.
- In a saucepan, add the cream and chocolate.
- Put the pan over low heat and warm the cream until all the chocolate melts into it. While the cream is heating, use a spatula to scrape down the bottom and sides of the pan to loosen the chocolate that will collect there.
- When all the chocolate has melted, pour the mixture into a metal bowl (metal is key here, if you only have glass, the recipe will still work but it will take longer for the icing to set).
- Place the bowl in the freezer.
- Stir the chocolate every 15 minutes with the spatula making sure to scrape down the sides and bottom of the bowl.
- Repeat for about 2 hours or until the icing has reached a spreadable consistency.
- Wait until the sponge is cold, and then ice it!