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

.

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.

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

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

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?

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.

Thanks for your help, much appreciated.