Chocolate Cream Icing
by Mrs. Alim
Ingredients
- Sugar Syrup
- ½ cup water
- ½ cup sugar
- Chocolate Cream Filling
- 1 cup chilled soya cream
- 250 g chilled whipping cream
- 2–3 tbsp cocoa powder
- Icing sugar, to taste
- A pinch of salt
- 1 tsp vanilla essence
- Chocolate Glaze
- 1 tbsp butter
- 1 tbsp cocoa powder
- 3 tbsp boiling water
- 7–8 tbsp icing sugar
- 1 tbsp milk powder
- ½ tsp liquid glucose (or sugar syrup)
- 2 drops almond essence
- Decoration
- Chocolate flowers
- Nuts
- Marzipan (optional)
Method
- Prepare the sugar syrup: Boil the water and sugar for 15 minutes. Cool completely.
- Make the chocolate cream: Whip all the filling ingredients until stiff peaks form.
- Prepare the glaze: Melt the butter, stir in the cocoa powder, then add the remaining glaze ingredients and mix until smooth.
- Assemble the cake: Slice the cake into 3 layers. Brush each layer with sugar syrup and spread the chocolate cream between the layers.
- Finish: Cover the cake with the chocolate glaze, decorate with chocolate flowers, nuts, and marzipan, and refrigerate for 1 hour before serving.