"This is a boiled fudge-like icing" — Sandy
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unsweetened cocoa powder
I needed a icing recipe for a cake that I made from this site. I made the Dark Chocolate Cake 1. I wanted to use a chocolate ganache but I didn't have any heavy cream and I didn't want to drive to the store. This is what I did. I made the icing just as directed but I used the special dark cocoa. That was a great choice. As soon as it came off the stove I stired it just a little with a wire wisk and poured it on top of my cooled cake. It sat up so beautiful with a shine like you wouldn't believe. This was almost too easy to make and I will use it from now on instead of a ganache!!!
After I beat this icing for 3 minutes, I noticed it was thickening a lot as it cooled..it even slowed my electric mixer down. As soon as it hit the cake it hardened like a rock, and was completely unspreadable. I tried broiling it to warm it to spreading consistency, and of course it burned and I had to scrape every bit of it off. I ended up heating some blueberry jam (the only thing I could find, as I had used the last of my sugar up in this icing) and spread that on top of my scarred cake as a glaze.
Perhaps if more milk was added next time?
Not sure I want to risk the loss of another cup of sugar.
This was a very good creamy frosting. I noticed my frosting was becoming very hard as per the other reveiws so I beat in some milk a tablespoon at a time till it was the right consistancy
This is excellent! I was looking for an icing recipe that didn't call for confectioners sugar, (corn allergy) and this worked out great. I followed ROSEMC91's suggestion on not beating, cooling a few minutes, and pouring over cake. I halved the recipe and used on top of Wacky Cake VIII. I even used Rice Milk instead of regular milk, and this turned out BEAUTIFULLY! Love this....it's a keeper!
Instead of using as a frosting, I punched holes in a sheet cake and poured over while it was stille hot. I also punched holes so chocolate could seep through. I recommend doubling recipe for this. Makes a wonderful cake!!
Gooey and delicious. I don't think I would attempt to spread this frosting on a cake as it's very sticky and thick...but it was perfect poured, warm over a cake. It sets up nice once it cools.
I made this before my cake came out of the oven and by the time my cake was ready, the icing had set up to a fudge consistency. I put it on top of the hot cake to see if it would melt and it didn't. So I scooped it up and microwaved it until it bubbled and then spread it quickly on my cake. It set up to a great fudge topping. It tasted excellent on my devils food cake. I would recommend cooking it once the cake is out and ready and then pouring it over the cake before it gets to thick.
This wasn't quite enough for my two-layer, 9" round cake. Next time I'll half again or double the recipe so it completely covers the sides. I had no trouble with the consistency. I poured the icing over the cake, then used a cake spatula to spread it and let it drip down the sides. The icing is a very, VERY dark chocolaty flavor (less cocoa next time), but overall, a good icing. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
One Minute Chocolate Icing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 40
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