Bittersweet Icing

  • Yield: 1 servings
  • Prep: 10 mins
  • Cook: 5 mins

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 1/2cups heavy cream
6ounces bittersweet chocolate, finely chopped
4 1/2tablespoons confectioners' sugar
4 1/2tablespoons cocoa
1 1/2teaspoons vanilla
1/8teaspoon salt


  1. 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.
  2. 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 2300
  • Fat 209g
  • Saturated Fat 121g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 40g
  • Cholesterol 495mg
  • Sodium 430mg
  • Potassium 650mg
  • Carbohydrate 144g
  • Fiber 20g
  • Sugars 95g
  • Protein 24g
  • Trans Fat 4g
  • Vitamin A 110%
  • Vitamin C 4%
  • Calcium 25%
  • Iron 45%