Old Fashioned Boiled Icing - Recipes
Published: 00:01 BST, 23 February 2014 | Updated: 00:17 BST, 23 February 2014
A chocolate sponge topped with milk chocolate icing that’s been feathered with white chocolate – this is a great cake for a birthday party for the young as they love the sweetness of milk chocolate. And of course you can decorate it however you like – try topping it with sweets, chopped chocolate bars, marshmallows or lots of candles! If you are making this recipe for a more sophisticated occasion, use dark chocolate with about 40 per cent cocoa solids
MAKES 21 SLICES
- 50g (2oz) cocoa powder
- 6 tablespoons boiling water
- 100g (4oz) baking spread or
- softened butter
- 275g (10oz) caster sugar
- 3 eggs, beaten
- 125ml (4fl oz) milk
- 175g (6oz) self-raising flour
- 1 teaspoon baking powder
- 3-4 tablespoons warmed, sieved apricot jam
- FOR THE ICING
- 100ml (4fl oz) double cream
- 200g (7oz) milk chocolate for baking, finely chopped or grated
- 50g (2oz) white chocolate, chopped
- Grease a 30cm x 20cm (12in x 8in) tray bake or roasting tin and line the base with baking paper. You will also need a small plastic piping bag. Preheat the oven to 180°C/160°C fan/Gas 4.
- Measure the cocoa into a bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the sugar, eggs, milk, flour and baking powder and mix until combined – this can be done in a mixer or by hand.
- Pour into the prepared tin, spread evenly and bake in the oven for 30-35 minutes until well risen, just firm to the touch and shrinking away from the sides of the tin. Leave to cool in the tin for 10 minutes then turn out on to a wire rack and peel off the paper. Brush the top of the cake with the warmed jam and leave to cool completely.
- To make the icing, warm the cream in a small pan until hot, then add the milk chocolate and stir until completely melted and smooth. Leave to cool a little so that it is a thick pouring consistency (this shouldn’t take long but depends on the room temperature). Pour the icing over the cake, spreading it out with a palette knife to cover the cake completely.
- To decorate, melt the white chocolate in a small bowl set over a pan of gently simmering water, then place in a small piping bag, snip the end off the bag and pipe in lines down the length of the cake about 1cm (½ in) apart. Drag a cocktail stick through the white chocolate in opposite directions across the cake to give a feathered effect.
PREPARE AHEAD This cake will keep for up to 1 week in a cake tin. If you want to serve the cake on the day it is made, make sure you make the icing the day before or at least in the morning so it has time to set. Keep the icing in the fridge.
FREEZE The cake can be iced and frozen in slices for up to 3 months, though the appearance won’t be quite as shiny once it has thawed.
Mary’s wise words Milk chocolate can be tricky – look for a good-quality milk chocolate from the baking section of the supermarket, rather than a confectionery bar. Ganache is often made with dark chocolate but many children find this too bitter. This milk chocolate version is utterly delicious and will pour over the cooled cake or can be cooled until it is a little thicker to spread like a fudge topping; it will set firm enough to roll into balls to make truffles too.