- Yield 1 servings
- Prep 10 mins
- Cook 5 mins
A very chocolaty icing for any sheet or layer cake.
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.
- 1 1/2 cups heavy cream
- 6 ounces bittersweet chocolate, finely chopped
- 4 1/2 tablespoons confectioners' sugar
- 4 1/2 tablespoons cocoa
- 1 1/2 teaspoons vanilla
- 1/8 teaspoon salt
- 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.