Recipe: Nana's Chocolate Fudge Cake Icing (or 'Frosting')
'Icing' or 'frosting'? What are we meant to call this thing that helps us really enjoy cake? For Australians it's like the 'patty cake' and 'cupcake' argument. One is Australian and the other, distinctly American - yet you won't find anyone under the age of 50 calling it a 'patty cake' anymore and I think that's sad.
So let's hold up 'icing' at least? After all that's what my Nana calls it and she's the one who came up with this recipe to smother her delicious Chocolate Fudge Cake. Perfect for a birthday, or any other occasion.
PS - This is a photo of me and my Nana, she's a legendary baker.
NANA'S CHOCOLATE FUDGE FROSTING
WILL COVER TOP AND SIDES OF A 22 CM CAKE
50g unsalted butter
2 tablespoons water
1/4 cup caster sugar
¾ cup icing sugar
2 tablespoons cocoapowder
- 60g milk/dark eating chocolate, chopped
- MELT CHOCOLATE IN MICROWAVE SAFE BOWL ON MEDIUM TO LOW HEAT STIRRING EVERY 20 SECONDS. IT SHOULD ONLY TAKE ABOUT TWO "ZAPS", STIR OUT THE LUMPS (THIS OVERCOOKS VERY EASILY - BE CAREFUL)
- COMBINE BUTTER, WATER AND CASTER SUGAR IN SMALL PAN, STIR OVER A LOW HEAT WITHOUT BOILING, UNTIL THE BUTTER IS MELTED AND THE SUGAR IS DISSOLVED. ADD MELTED CHOCOLATE AND STIR WELL
- SIFT ICING SUGAR AND COCOA INTO A MEDIUM BOWL, GRADUALLY STIR IN THE HOT BUTTER MIXTURE
- COVER AND REFRIGERATE FOR 1 HOUR OR UNTIL MIXTURE HAS THICKENED
- BEAT THE CHILLED FROSTING MIXTURE UNTIL IT'S JUST FLUFFY AND SPREADABLE
- ENJOY SLATHERED OVER NANA'S CHOCOLATE FUDGE CAKE
