im going to make a simple chocolate sponge cake and want to put a chocolate coating on the top. i once did this with just melted chocolate which then set and went too hard and almost needed a hacksaw to cut into it. someone once told me that if i add a bit of cream this would help to soften it a bit, any ideas of the quantities i would need or any other ideas for chocolate toppings? im also thinking of sandwiching the cake together with the same mixture
Cream the butter and icing sugar together with a wooden spoon (it's best to add the icing sugar gradually). Beat until light, then add the cooled melted chocolate.
This should be enough to cover anf fill a 7-8 inch cake...yum!
Choc Fudge Icing:
60g 2 1/2 oz margarine or butter
1 x 15ml (1 tablesp) cocoa powder
250g (9oz) sieved icing sugar
3x15ml (3 tabsp) hot milk
1 5ml (1tsp) vanilla essence
Melt marg, blend in cocoa, then stir in icing sugar, milk and essence. Beat well until smooth and thick. You have a choice of pouring it onto your cake for a thin coating or wait until it cools for a thick yummy fudgey gooey lovely icing and filling. Enjoy!
I do one similar to bimbo....but use a lot more cocoa powder......and I never measure ,so I can't give you amounts. I tend to keep it quite stiff and fudgey. It is really trial and error.
They suggest on here that if you are making a ganache as a cake topping that you should use 3 parts chocolate to one part cream. They also have a recipe and instructions on the the best way to use it to cover the cake.
Hope this helps.