Chocolate Icing

givememoney

For years when i make chocolate cake to ice it I would just melt dark chocolate and pour over. However, I've noticed in recent times that when set you get small white rings form on the surface.

Therefore, I'm looking to find another recipe suitable for a chocolate sponge cake.

Any suggestions?

sooty&sweep

Hi

I melt chocolate & then add double cream to make a chocolate panache.

Its runny when it's warm but sets as it cools down.

It is delicious but very rich.

Jen

Wicked_Lady

Jen do you whip the double cream first or just pour it in? How much chocolate and how much cream do you use please - thinking of putting it on a Victoria sandwich?

Sounds very yummy!

sooty&sweep

Hi

I melt 3 - 4 100g bars of chocolate & mix in a big tub of cream but don't put all the cream in at once & I don't always need all the cream.

No need to whip the cream

Sorry but I tend to gauge by eye & depends on the size of cake.

If you Google chocolate ganache you'll find a recipe.

I also put some through the middle of the cake so it's a sandwich & some raspberry or cherry jam.

This recipe can also be used to make chocolate truffles, add some brandy or rum to the ganache as you're mixing, let it go cold & roll little balls in chopped nuts, cocoa etc.

It is absolutely delicious & easy

Jen xxx

givememoney

sooty&sweep wrote: »

Hi

I melt 3 - 4 100g bars of chocolate & mix in a big tub of cream but don't put all the cream in at once & I don't always need all the cream.

No need to whip the cream

Sorry but I tend to gauge by eye & depends on the size of cake.

If you Google chocolate ganache you'll find a recipe.

I also put some through the middle of the cake so it's a sandwich & some raspberry or cherry jam.

This recipe can also be used to make chocolate truffles, add some brandy or rum to the ganache as you're mixing, let it go cold & roll little balls in chopped nuts, cocoa etc.

It is absolutely delicious & easy

Jen xxx

I have tried this but it ended up looking puddingey and oily

peachyprice

givememoney wrote: »

I have tried this but it ended up looking puddingey and oily

You have do do it slowly and it works best with dark chocolate.

Eviesmummy

I second ganache, I use 200g dark chocolate to 190ml of double cream. Tesco value dark chocolate makes a lovely tasting ganache for less than 50p a bar.
Chop the chocolate into small pieces Warm the cream in a saucepan until it just starts to bubble around the edge, pour over the chocolate and leave for 3-5mins. Then mix until all the chocolate it combined. If you mix straight away it can split which isn't nice! Leave to cool until thick enough and pour onto cake.This makes enough to top and cover the edges of a 9 inch 2 layer sponge.

chocolate butter cream is another alternative. 300g icing sugar, 100g butter 40g cocoa powder and approx 40mls of milk.
Mix cocoa, icing sugar and butter with a mixer, add the milk slowly until you get the desired consistency. This makes enough to fill and top a 9 inch round sponge or generously top 24 cupcakes.

sooty&sweep

Hi

If it goes oily it's because your chocolate has seized.

I always melt chocolate in a large pyrex bowl over a pan of simmering water.

The water must not boil or touch the base of the bowl.

You must melt chocolate gently, if it gets too hot it seizes & goes grainy & splits & goes oily.

You can melt chocolate in the microwave but I've had more problems with seizing that way as it's difficult to gauge so I prefer to watch it on the hob.

Jen

VfM4meplse

sooty&sweep wrote: »

You can melt chocolate in the microwave but I've had more problems with seizing that way as it's difficult to gauge so I prefer to watch it on the hob.

Also, white chocolate has a tendency to heat unevenly and burn in the microwave.

peachyprice

Eviesmummy wrote: »

I second ganache, I use 200g dark chocolate to 190ml of double cream. Tesco value dark chocolate makes a lovely tasting ganache for less than 50p a bar.

Yes, I've found this too, and the Sainsbury's or Lidl equivalent (it's probably all the same stuff ). They work just as well if not better than the more expensive bars