The icing on a cake is the finishing touch that adds both a visual and tasty appeal to this dessert. There are several different types of cake icing to choose from, ranging from simple cream frosting to a hard chocolate coating. If you want to cover a cake with hard chocolate, you must make your own icing after the cake is finished. This hard chocolate icing recipe makes enough to cover one 9-inch-by-13-inch cake.
Fill the bottom pan of a double boiler three-fourths of the way with water and bring it to a simmer over medium heat on a hob.
Add 1/2 cup butter or margarine and 284gr. semisweet chocolate squares into the double boiler's top pan. Stir frequently with a spoon until the chocolate and butter melts and is an even consistency.
Place a cooled, baked cake onto a baking tray. Try to place the cake in the centre of the baking tray, as you will not be able to move it while the chocolate sets.
Spoon the melted chocolate mixture onto the cake and spread it with a butter knife in an even layer. Cover the top and sides of the cake with the chocolate mixture.
Leave the cake uncovered at room temperature for two hours to allow the chocolate coating to set. Slice with a sharp knife to avoid breaking the hard chocolate coating.
- "The Cake Bible"; Rose Levy Beranbaum"; 1988
- "Cooking Basics for Dummies"; Bryan Miller, Marie Rama and Eve Adamson; 2011
- You can use white chocolate squares instead of semisweet chocolate as a variation to this recipe.
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