CHOCOLATE ICING RECIPE | ALLRECIPES
This chocolate icing uses butter and brown sugar with plenty of confectioners' sugar for a quick frosting for your cake.
Provided by Chas
Categories Chocolate Frosting
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.n
- Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.n
- Spread Quickly over cooled cake, as frosting will set up very fast.n
Nutrition Facts : Calories 156.6 calories, CarbohydrateContent 29.2 g, CholesterolContent 12.5 mg, FatContent 4.8 g, FiberContent 0.2 g, ProteinContent 0.3 g, SaturatedFatContent 3 g, SodiumContent 37.4 mg, SugarContent 28.5 g
CHOCOLATE SPONGE CAKE RECIPE - BBC GOOD FOOD
Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat
Provided by Eve Scott
Categories Afternoon tea, Dessert, Treat
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
- Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
- Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
- Once combined, add 1 more large egg and another third of the flour mixture and work that in.
- Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
- Divide the mixture between the tins and smooth the top with the back of a spoon.
- Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
- Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool.
- Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
- To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
- Put the second cake on top and push down very gently. Spread the remaining icing over the top.
Nutrition Facts : Calories 435 calories, FatContent 26 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium
More about "melting chocolate for icing recipes"
MARY BERRY'S CHOCOLATE SPONGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.7
Cuisine British
- Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing and spread the remainder on top. Draw large “S” shapes over the cake with a palatte knife to give a swirl effect. Dust with icing sugar and serve in slices.
MARY BERRY'S CHOCOLATE SPONGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.7
Cuisine British
- Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing and spread the remainder on top. Draw large “S” shapes over the cake with a palatte knife to give a swirl effect. Dust with icing sugar and serve in slices.
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