Fills and covers an 8" 2 layer cake (see Devil’s Fudge Cake recipe)
Ingredients:
- 125ml boiling water
- 30g dark Muscovado sugar. 120
- 175g unsalted butter, cubed. 1314
- 150g dark chocolate chips TtD. 830
- 150g milk chocolate chips TtD. 843
Method:
- In medium saucepan; Heat water, Muscovado and butter gently until melted.
- Once simmering, take off heat, add chocolate. Swirl. Melt for 1 min.
- Once melted, hand whisk until smooth and glossy. Transfer to bowl.
- Cool for 1 hour, whisk occasionally.
Description: Deeply chocolatey, fudgey, rich, buttery and bittersweet.
Tip: Takes 1 hour for frosting to chill to spreadable consistency.
Modified from Devil’s Food Cake.