So, part two of the yummy chocolate cake recipe. I’m tempted to use an American-ism, and call this frosting because it turns out so stiff (I always imagine frosting stiffer than icing, I don’t know why).
Ingredients:
200g (7oz) icing sugar
50g (1 ¾ oz) cocoa powder
80g (2 ¾ oz) butter (or marg)
Half a table spoon (or a splash) of milk (NOT skimmed)
Method:
Whisk the icing sugar, cocoa and butter together on the very slowest setting of an electric whisk, or use a fork or wooden spoon, until the mixture is a sandy consistency.
Pour in the milk and increase the speed to medium and keep mixing until light and fluffy.
and that's it!
A pallet knife would be ideal to spread the icing thickly across the top and sides of the cake, but a non-serrated knife (a.k.a. a butter knife) would work just as well.
If you wanted to, you could double the icing mixture and use it instead of jam, in-between the layers as well as on the outside of the cake.
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| not to blow my own trumpet, but doesn't that look yummy?! |
Top tip!
Haha, cheesy I know, but I didn’t know how else to fit this tip in. when you use an electric whisk, especially with the first step of this recipe, loads of mixture can go everywhere, and get your kitchen really messy. So, take some cardboard, from a cereal packet or something, and cut a chunk out of the side so that the electric mixer can get in the bowl. The rest of the card will cover up the bowl so that when the whisk is turned on, the mixture doesn’t go everwhere.
Store the piece of card with the whisk and re-use it, instead of throughing it away.
So I hope you like this, and actually this icing can be used with loads of different recipes.
See you tomorrow!
Gxx
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