I need the Ultimate chocolate icing recipe...

[DANCESwithnewlytannedlegs]

I can make chocolate butter icing, I have a chocolate fudge icing recipe which is good but could be nicer... I want people to go weak at the knees when they taste this cake

Ang on I have one which is to die for

I use it on an 8 inch chocolate cake.

2oz butter
4oz plain choc broken up
3 tbsp double cream

put all stuff in a bowl and heat over simmering water for 3/4 mins until it's smooth cool until slightly thickened then pour over cake.

It will give you a very lovely shiny finish and tastes devine.

That sounds lovely. What chocolate cake recipe do you use?

sounds good, can you stick things on to it or will they sink?! Also can I use this icing the day before the cake is needed, will it last overnight ok because of the cream? Haven't got alot of time on the actual birthday.

Not an ultimate but a nice variation on everyday (who me?) butter icing: try adding a teasp golden syrup and a drop of vanilla essence with the butter, cocoa and icing sugar. And use real butter of course.

oy dances - no cake for you!

stop stalking me It's for a friend's birthday cake and I will be FORCED to try a bit while I am making it...

Bucketsofdynamite - that's like the chocolate fudge recipe I have but with a bit of evaporated milk being the extra thing to make it fudgy!

What is evaporated milk exactly? I always thought it was used by people who got hooked on it during the war when cows and dairies were scarce etc. Is it something special then?

ok this is copout, but the readymade betty crocker stuff is delicious stuff

Naaaah, this cake is made from scratch as are all the decorations, can't cop out at the last hurdle

ok
but is quite nice, could pass as homemade
!!!

I've got one similar to UCM's but its only chocolate and cream - 250g chocolate (must be good quality dark) and 250ml cream. Chop up the chocolate into small pieces, heat the cream and pour over the chocoate. Leave for a few minutes then beat until smooth.

Its one I cut out of a mag about 5 years ago, nicely filed in a plastic envelope. Its the only one in there though and I make it on high days & holidays. It's one of those cakes that you can't mess up.

Prepare 8 inch tin (grease/line blah blah) Loose bottomed is best.

225g/8 oz good quality plain choc (at least 70%, I use lidls which is 75% and only 54p a bar)
175/6oz butter
175/6oz soft brown sugur (I use whateve brown sugar I have)
5 med eggs (beaten)
100/4oz SR flour sifted
3 tbsp cocoa powder sifted
4 tbsp brandy (optional I used 3 orange juice last time)
Juice of 1 orange

Melt choc over a simmering pan, cool slightly, beat butter & sugar together until the mixture is pale & creamy. Gradually beat in the eggs, do not worry if the mixture curdles. Mix the flour & Cocoa powder together and sift over the top.
addd melted chock and 2 tbsp of brandy. Fold together using a metal spoon.

Transfer to prepared cake tin and level surface. Bake in oven pre heated on gas 5/190c or fan 170 for 35/40 mins until knife inserted in middle comes out clean. cool in tin for 30 mins, then transfer to cooling rack. Mix remaining brandy & orange juice and drizzle over. Leave until completely cool, then ice.

You cannot make up the icing the day before as it will set in the bowl if you know what I mean.

You can store the cake in an airtight tin/tupperware for about 5 days.

I have decorated using fresh flowers (that was lovely)/chocolate eggs/sugared flowers

UCM - I meant could I ice the cake the night before it is needed (and I think the answer is yes from what you've said!) I actually want a roughish finish to it, is that possible with your recipe?

Thanks for that recipe, I shall be trying that out I think I have all the ingredients as well I don't drink brandy but have some for baking, used it for mince pies last year.

If you ice and leave it for 5 mins to set, then poke it with whatever implement you use for roughing up, then yes you can.

It's an extremely rich cake and does serve 12 according to the recipe, more like 15 if you only give a thin sliver cos' it's so rich.

I put a fresh rose, coupla bits of gypsifolia(sp) & a no 40 on it once and it looked the dogs bollox The icing acts as a sealant IYKWIM.

Please come back and tell me how it went.

Coz I iz such a goddess I scanned the page for ya, it's very mucky as it has chocolate stuff all over it, I may have to have an intimate moment with it later

Chocolateheaven

Califrau....how much did you eat?!?!
I just finished the dregs on one we had in fridge from a cake made on the weekend, v sweet
washed down nicely with some wine tho....

OH my goodness.....

Ok, slight problem, I've got two layer cakes (like a chocolate victoria sandwich) which I'm guessing will be way too rich with that icing in the middle as well as over the top too so what now?!

Oh and you are a goddess