cadbury are you around? Your chocolate icing recipe...

[peanutbutter]

Is cadbury still around or has she name changed? She posted a really nice looking recipe for a chocolate cake with icing made using evaporated milk.

I can't seem to get it right

I've tried to make the icing twice and each time it's ended up a split, grainy, grumpy mess. I heat the evap milk and sugar up nice and slowly til the sugar's melted, then simmer softly for 5 mins or so, then i take the pan off the heat for a few mins and then add the G&B's dark chocolate but minutes later it's all split. Mixing in the lumps of butter doesn't do anything to help - it just looks like a bowl of grainy stuff surrounded by oil...

What am I doing wrong ( )? the recipe sounds lovely and my ds's 2nd birthday is coming up so i was planning on making his cake this time. would you have any ideas or tips?

pb

[peanutbutter]

.

[MrsBadger]

I don't know I'm afraid

I had similar trauma from an icing recipe that said to melt the chocolate and stir in single cream - it split and siezed (ie went grainy) and was generally rubbish.

The easiest (and best) chocolate icing I know is to warm 250ml double cream till hot but not boiling, pour over 250g chocolate broken into bits, stir till blended, leave to cool and sling over cake.

[peanutbutter]

thanks MrsB - I'll try that. Would I need to keep the cake in the fridge until it's cake time? I plan on getting it ready early on the morning

[MrsBadger]

no, would be fine for a morning or even overnight at room temp.

[peanutbutter]

sorry to be a pain MrsB - do you use plain or milk chocolate? The cake sponge will be quite a dark chocolate flavour so I'd guess on using milk chocolate...doesn't end up too sweet though does it?

[MrsBadger]

I usually use half dark half milk as the cream stops it being at all bitter, but I would, as you suggest, use all milk if it was going on a particularly dark cake.

[peanutbutter]

Thanks for your help, much appreciated.