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.
I've also seen German chocolate cakes that were frosted with the same coconut filling, if you have enough.
Well I ended up whipping up a quick American buttercream that was pretty pedestrian. But, I was ready to be done with it at that point! Next time I'll try something different!