I was amazed at how many people would ask me to make them a chocolate cake with this old fashioned icing.
Maybe you remember the church socials or bake sales where there would be a multilayered yellow layer chocolate Iced cake and everybody would be rushing to buy it? This is most probably the icing that was used on that huge smooth shiny chocolate cake everybody wanted a piece of.
Don't let me scare you off really it is easy, I promise. the rewards of having a great chocolate cake will be all you'll need.
Very important Tips*: This recipe makes only enough for a 2 layer cake.
If you are making a three layer cake double the recipe you will have a little left. It will be better to have more than not enough because of the way you have to cook it. Making multilayers then use your own judgement as to how much icing to make but do so at one time!
Now these are my pointers to help you:
Beat slowly at first because the mixture will be hot and you don't want it to splash out maybe a minute or so. Then beat at medium speed and just stay in kitchen check often to see it thicken. By thicken I mean starts to stick to the sides of the bowl and get a little thicker. Estimate 5 - 15 minutes but this is only an estimation; yours may vary according to the temperature. When this mixture cools it will get harder. *You want to stop it before it gets thick it will still be rather runny but will not run off of the cake. It will be shiny and smooth. That is what you want, you do not want a flat look to the chocolate. If when you first take it from mixer it is a little too runny place bowl in a larger bowl of ice for a short time, while you start to ice cake.You must work rather quickly because as this cools it will become harder to ice cake. It will not be smooth. (Mine above prime example I touched it up. That is a no no.)
Ice the tops of the first two layers. add the top cake layer and ice the sides. Be sure to take enough icing to cover well as you go, because this icing does not do well touching up with it. Remember the cooler the harder the texture and the harder it is to work with. It is like frosting your cake with fudge.
*IMPORTANT TIPS FOR THIS RECIPE
1. Make your layer cakes the day before for easier icing.
2. Don't overcook
3. Be sure to use a stand mixer! ( you will thank me for this tip)
4. Don't over beat but beat until workable
If you have to use a hand mixer then do so with your mixing bowl sitting in a larger bowl with ice. You must keep in mind though that this will make the icing harden quicker and the bottom of the bowl will be extremely cold and harder. It will not be easy to handle on your cake. The trick is to stop beating before you think it is ready. Say when it looks like hot fudge syrup
5. Work rather quickly for a smooth delicious cake
I don't want you to worry if your first time is not perfect because I can tell you people won't care how it looks it is so delicious! Just take a look at my first remake in about 10 years, above it looks totally awful but was so delicious!
Post for recipe: Here
Enjoy,
