Another day, another chocolate icing recipe… Although I made this one yesterday to top the banana fairy cakes (recipe to come). Was really exited about this one because I don’t really have a great chocolate icing recipe and it looks delicious in the photo in the magazine (good food, 2011). Sadly it didn’t totally deliver but I reckon with a bit of tweaking it would be great. Half this amount iced 12 fairy cakes, but it was too thin, which is what needs improving.
175g dark chocolate
1 tsp vanilla extract
225g icing sugar
Melt the butter and chocolate in a saucepan
Put the milk, vanilla and icing sugar in a bowl and whisk until smooth
Pour in the melted chocolate mixture and stir until smooth and thickened
Leave somewhere cool for 30 mins to thicken enough to spread
In the leftover half of icing I added another 50g icing sugar which made it a bit thicker.
I would probably alter the milk to about 75ml and up the icing sugar to 300g next time, but this needs testing. It is worth it I think though, it would be a great birthday cake chocolate icing.
Interestingly, Chris suggested using the leftover half of this icing in hot chocolate, and it worked really well! A few tablespoons of this topped up with milk and microwaved. It blended really well and you barely needed to stir it!