To seal the deal on a cake it has to have icing or frosting slathered over the top and sides. This chocolate icing is thick and gives your cake a glossy sheen when it’s decorated. The rich flavor provides a molten taste without having a soft fudgy texture to it. It is easy to prepare and very spreadable.
- 1 stick or 8 tablespoons of unsalted butter
- 1 ½ cups of sugar
- 1 ¼ cups of unsweetened cocoa powder
- 1 ¼ cups of heavy whipping cream
- ¼ cup of sour cream
- 1 teaspoon of instant coffee granules
- 2 teaspoons of vanilla extract
- Pinch of salt
- In a large saucepan melt the butter over a medium flame.
- Once the butter is just melted stir in the sugar, cocoa and salt till combined.
- In a medium sized mixing bowl combine the heavy whipping cream, sour cream and instant coffee granules together.
- Then gradually add the cream mixture into the saucepan with the chocolate until the icing mixture is smooth and all the sugar is dissolved.
- Cook the icing for 6-8 minutes.
- Remove the saucepan from the stove and stir in the vanilla extract.
- Allow the chocolate icing to cool for 2 ½ - 3 hours or until it reaches room temperature when it is easy to spread.
- Apply the icing to the top and sides of the cake and it’s ready to serve.
- If you don’t have time to add the icing that day refrigerate the icing. Then when you’re ready to spread the icing place it in the microwave at 20-second intervals, stirring after each 20-second interval until the icing is the right consistency for spreading.
- If preparing a layer cake don’t forget to add a thin layer of icing between the cakes.
- There is enough icing in this recipe to also frost 24 cupcakes if you’re baking for the children.
© 2013 Beverly Mucha / All Rights Reserved
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