Chocolate icing advice
I'm making a German chocolate cake for my friend's birthday tomorrow, and I really want a chocolate icing for the sides of the cake. I have the coconut-pecan filling made and cooling, along with the cake layers. I just need to decide what to do about the sides.
Any suggestions for icings to use? I was going to use a buttercream recipe in a cookbook I have, but I realized it calls for 5 egg yolks that are not cooked at all. Normally I am not wary of raw egg, but several guests at the party are just getting over a stomach flu, including one child, so I don't want to do anything too risky. Would an American buttercream be too sweet? Should I try to do some sort of a chocolate whipped cream? Help!
I think a nice chocolate ganache would do well on the cake. It's not icky sweet like buttercream, and has a rich chocolate flavor.
Chocolate Ganache Icing
6 ounces bittersweet or semisweet chocolate chopped into small pieces
1 cup heavy cream
2 teaspoons vanilla extract
1. In a mixing bowl, place the chopped chocolate.
2. Heat cream in a small saucepan until it just begins to boil.
3. Pour the boiling cream over the chocolate. Let stand 5 minutes, then stir until smooth and all the chocolate melts. Refrigerate until thick enough to spread. If icing gets too hard can be microwaved slightly to soften.
The ganache/buttercream frosting found at http://www.marthastewart.com/recipe/w... is from the Sweet and Salty Cake by Baked. I think it would work well for a german chocolate cake ...
(and half the recipe would be more than enough for most cakes! I also don't bother with the corn syrup)