Ice Your Chocolate
Cake Recipe |
KEY POINTS
Preparation Time: |
30 minutes |
Cooking Time: |
None |
How Difficult |
Medium |
Freeze? |
No |
|
Servings |
1 Iced Cake |
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INGREDIENTS
The basic ingredients for the chocolate fudge are:
Metric |
Imperial |
200g icing sugar |
7 oz icing sugar |
175 g soft butter |
6 oz soft butter |
125 g dark cooking chocolate |
4
1/2
oz
dark cooking chocolate |
1/2
teaspoon vanilla extract |
1/2
teaspoon vanilla extract |
CLICK ANY PICTURE BELOW TO ENLARGE IT
Break the chocolate into small pieces and
melt it in a bowl. Either use the microwave on medium for three minutes or
float the bowl in a pan of simmering hot water.
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In a bowl, mash the butter
with a strong fork for a couple of minutes. This will make it a softer and
creamier texture. Sieve the icing sugar over the butter and mix together
well for a couple of minutes with a fork. |
Add the melted chocolate and
the vanilla to the mixture and mix in well with a fork. This should take
around 3 minutes. |
Spread a little bit less
than half of the chocolate fudge mix on the base of one of the chocolate
sponges. Put the base of the second chocolate sponge on top.
Using a knife (a palette knife as shown in the picture is ideal) spread
the remainder of the chocolate fudge over the top and sides of the cake. |
To texture the top of the
chocolate cake, take a wide knife (something similar to the palette knife
in the previous picture is ideal) and draw it across the icing at a slight
angle. Repeat this over the top of the cake. Further decoration
is only limited by your imagination and tatse. |
This one is so simple! Take a
handful of walnuts or other nuts and arrange them over the centre of the cake.
Another attractive nutty alternative is to use almonds and sprinkle
sieved icing sugar over them. |
One final idea is to
decorate with white chocolate scrapings. Take a large bar of white
chocolate and with a sharp knife scrape of curls of chocolate from the
smooth side of the bar. Hold the upright chocolate bar in your left hand
and scrape down the flat side of the bar with the knife. Never scrape the
knife towards you as recommended in many cook books. |
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