Chocolate cake is one of the hardest things to make – EVER! It is so easy for it to turn out dry. Chocolate cake should be rich, moist and able to be chowed down without any form of icing. But even tougher than Chocolate Cake is Chocolate Icing. Sure, Ganache is always an option but it rarely gives it that feeling and taste of decadence. Most of the Chocolate Butter Cream icing either requires egg yolks or a significant proportion of Margarine which for me just does not give it the flavor and feel I am looking for. While I was pregnant with my daughter and wiling away the last few weeks into labour I spent time with my husband’s nieces teaching them some tricks of baking and making something new every week for them. How can one have a list of desserts to make and not have cupcakes on it? So there we were over their Christmas Break standing in the kitchen experimenting with cocoa, icing sugar, milk and butter. The icing was divine and the beauty of it is it’s so easy to manage whether you want to pipe it or just slap it on top a cake and make it look homely.
1/2 Cup Butter
2 2/3 Cup Confectioners Sugar
3 TBSP Milk (Whole or Half – I use half)
1 1/2 Tsp Vanilla
1/2 Cup Cocoa (I use Hershey’s)
1. Sift sugar and Cocoa together to get rid of any lumps
2. Add softened butter and vanilla and mix together with a spatula
3. Add 1 tbsp of milk at a time and stir with spatula
I generally keep to 3 TBSP, but if you want a more runny icing you can keep adding milk until you reach the desired consistency.