You are here: Home » Recipes » Bittersweet Icing Bittersweet Icing Kitchen Tested Yield 1 servings Prep 10 mins Cook 5 mins A very chocolaty icing for any sheet or layer cake. PrintEmail To make the icing for the Guinness Stout Chocolate Layer Cake, boil the cream and melt the chocolate a day ahead to allow plenty of time for the mixture to chill. Once the cake is iced, keep it cool. Ingredients 1 1/2 cups heavy cream6 ounces bittersweet chocolate, finely chopped4 1/2 tablespoons confectioners' sugar4 1/2 tablespoons cocoa1 1/2 teaspoons vanilla1/8 teaspoon salt Instructions Bring cream to a boil. Place chocolate in a heatproof bowl, pour boiling cream over it, and whisk until chocolate melts and is thoroughly combined. Cover tightly and chill. Chill beaters from a hand-held mixture at the same time. Up to 3 hours before serving the cake, whip chocolate mixture with a hand-held mixer. When soft peaks form, sift in confectioners’ sugar and cocoa and add vanilla and salt. Continue whipping until combined. Recipe by Crescent Dragonwagon.