If you’re looking for a chocolate icing recipe made with real chocolate then look no further than this simple, fudgey deliciousness.
Chocolate icing made with real chocolate
If you had to ask me what my favourite cake is, hands down without a second of doubt I would say chocolate mud cake but it has to have chocolate icing made with real chocolate.
Why make chocolate frosting with real chocolate
- Deliciousness – Making chocolate icing with melted chocolate instead of cocoa takes it from yum to OH MY GOODNESS!
- Simple – you just have to throw it all together.
- Pro-looking – It takes a standard cake to looking incredible. The icing can be soft and light or, if refrigerated turns into a solid ganache style icing.
What you need to make THE BEST chocolate icing
- Water – yes that’s right, a rich, fudgey chocolate icing made with water. Trust me. Make it.
- Dark brown sugar (also called muscovado sugar) – you can use regular brown sugar or add a little molasses to make it dark.
- Butter – pure butter, the type that comes wrapped.
- Good-quality dark chocolate – good-quality is the key here. The type of chocolate you use makes the icing.
How to make it
To make the chocolate icing you will:
- Put the water, sugar and butter in a saucepan and heat over low heat, stirring, until everything is dissolved together.
- Bread the chocolate up into the saucepan and leave to sit for a minute.
- Whisk until the chocolate dissolves & leave to rest for about half an hour.
- Repeat until the icing is nice and thick.
At first it seems like it won’t all come together, that the chocolate will never actually melt but then the magic happens and the pot turns to silky smooth chocolate (it always makes me think of Willy Wonka).
How do you make the icing set? If you like your fudgey chocolate icing to be more of a firm ganache then pop your iced cake in the fridge.
Can I use milk chocolate instead of dark chocolate? You can use all milk chocolate but the icing will be much sweeter. I recommend using a combination of milk and dark if you don’t want it too rich.
Can you pipe this chocolate frosting? Yes you can pipe it. I recommend refrigerating the cake after piping the icing.
I’ve spread it, piped it, made rosettes out of it and used in on top of cupcakes… it’s a very versatile icing.
- 125ml (1/2 cup) water
- 30g (1oz) dark brown sugar
- 175g (6oz) unsalted butter, cubed
- 300g (10oz) good-quality dark chocolate, finely chopped
- Put the water, dark sugar and butter in a pan over a low heat to melt.
- When the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so all the chocolate is heated.
- Leave it for a minute or two and then whisk until the icing turns smooth and glossy.
- Leave it for 1-3 hours and whisk every 20-30 minutes until it is thick.
- When the cake has cooled spread it with the fudge icing.
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