I want to put a chocolate topping on a cake tomorrow. It basically just has to melted milk chocolate so that it will satisfy all the dc (one doesn't like 'squishy' icing, but the other, whose birthday it is, wants a chocolate cake and icing)
On fairy cakes I sometimes pour a blob of melted chocolate on top instead of icing, but on a big cake it will crack.
Somewhere in the back of my mind I remember melting a mixture of butter and chocolate together which meant the topping was softer. But the last time I tried that, the chocolate separated, went hard and disgusting and I had to throw it away. Any tips on making a soft chocolate top, that isn't icing? TIA