Melt some chocolate, melt some butter, and you have a delicious icing for your cakes. Done right, this coating is good enough on its own. It's my personal practice that anytime a recipe has a flavouring option, I'll default to the one that uses rum, bourbon, cognac, or any other spirit.
Here is Julia Child's recipe from "Mastering the Art of French Cooking: Volume 1". In this case, I'm doubling the recipe given that I found that the original one does not make enough to coat a two layer cake. If you're doing one layer, you'll be good with half of this recipe.
- 2 ounces semi-sweet baking chocolate
- 2 tablespoons rum (of coffee)
- 6 tablespoons unsalted butter
- Wooden spoon
- Bowl over saucepan with barely simmering water
- Bowl of cold water
In the bowl over the saucepan, melt the chocolate and the rum (or coffee) until you have a smooth mixture.
Remove chocolate from the pan and start beating the butter in, one tablespoon at a time.
Once the butter has been incorporated into the chocolate, place the bowl over the cold water and continue mixing until it reaches the consistency of a thick mayonnaise, and is ready for spreading.
You can keep the icing on the cold water while you work, or refrigerate it until you are ready to use it.