How to Make Chocolate Icing,
What better way to finish off a chocolate cake or chocolate cupcakes than with a delicious topping of chocolate icing. The chocolate icing used on cupcakes tends to be called chocolate buttercream or chocolate frosting.
An easy topping for chocolate cake is to simply melt a good quality chocolate, spread it over your cakes and top with chocolate vermicelli or chocolate flake (as desired). 100g chocolate should cover an 8 inch cake or a batch of 12 cupcakes.
How to Melt the Chocolate
Break the chocolate into a heatproof bowl and stand the bowl over a pan of simmering water (make sure the bowl doesn’t touch the water). Stir continuously until melted. Alternatively place the chocolate in a microwaveable bowl and cook on full power for approx 45 seconds (800 watt microwave) and stir. If the chocolate isn’t fully melted then return the chocolate to the microwave and cook for another few seconds or until completely melted.
Chocolate Buttercream Icing
(For 12 cupcakes or to cover an 8 inch cake)
- 10oz (250g) icing sugar (sifted)
- 5oz (125g) butter (at room temperature)
- 100g (4oz) melted chocolate (or 2 tablespoons cocoa mixed with a little hot water)
Simply cream the butter and melted chocolate (or cocoa) together in a bowl and gradually mix in the icing sugar together until it’s very soft, smooth and a good consistency for piping. If it still feels stiff add a drop of milk
Chocolate Glace Icing
(Sufficient for a 7 – 8 inch / 18 – 20.5cm cake)
This basic icing, will set hard on your cake
- 200g (8oz) icing sugar (sifted)
- 15ml (2 tbsp) cocoa powder mixed with 15ml (2tbsp) boiling water
Place the icing sugar into a bowl and gradually add the melted cocoa. Stir briskly until smooth and thick enough to coat the back of a spoon. If too thick, add a little more water, if too thin then sift in more icing sugar. Use immediately.