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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˝ cups heavy cream
6 ounces bittersweet
chocolate, finely chopped
4˝ tablespoons confectioners’ sugar
4˝ tablespoons cocoa
1˝ teaspoon vanilla
1⁄8 teaspoon salt
Instructions
6 ounces bittersweet
chocolate, finely chopped
4˝ tablespoons confectioners’ sugar
4˝ tablespoons cocoa
1˝ teaspoon vanilla
1⁄8 teaspoon 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, Relish the Holiday, March 2008.
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, Relish the Holiday, March 2008.
