Donate SIGN UP

chocolate cake topping

Avatar Image
bubbles4920 | 06:31 Wed 15th Apr 2009 | Food & Drink
9 Answers
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
Gravatar

Answers

1 to 9 of 9rss feed

Best Answer

No best answer has yet been selected by bubbles4920. Once a best answer has been selected, it will be shown here.

For more on marking an answer as the "Best Answer", please visit our FAQ.
Add some unsalted butter to the melted chocolate
Its called a ganache mixture of melted chocolate and cream
You make a chocolate buttercream.

Here's a simple recipe:

100g unsalted butter (softened)
175g icing sugar
50g melted chocolate

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!

Helen x

I use Nutella as a filling. Might be ok on top. You could spread it on and then dredge with cocoa.
Question Author
oh, how much butter should i add then? isnt cream the same as its a different 'form' of butter?
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.
http://www.joyofbaking.com/ganache.html

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.
2 Melted mars bars make a delicious topping.I melt mine in the microwave on the defrost setting,if you heat it to quickly it goes lumpy

1 to 9 of 9rss feed

Do you know the answer?

chocolate cake topping

Answer Question >>