Dark Cane Sugar
A moist, dark brown sugar...
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Sweets
Hamish's Chocoholic Icing
5 mins
Easy
1
Rich, creamy, and intensely chocolatey, Hamish's easy Chocoholic Icing is the best topping for any cake. It’s the ultimate indulgence for chocolate lovers.
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- Ingredients
- Method
Ingredients
- 250ml water
- 60g Chelsea Dark Cane Sugar
- 125g soft, unsalted butter
- 600g finely chopped dark chocolate
Chelsea Products in Recipe
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Method
Put the water, sugar, and butter in a pan over low heat to melt. When it starts to bubble, remove from the heat and add the chopped chocolate, swirl so the choc melts. Then leave for a minute before whisking until smooth and glossy.
Sandwich the 3 cakes together with the icing, and cover the outside of the cake with the icing too.
Decoration : For the white chocolate mosaic effect on the outside of the cake, heat 250g of white chocolate buttons over a double boiler until just melted. Spread the melted chocolate over a piece of baking paper on a tray and place in the fridge to set. When the chocolate is hard, use the handle of a knife or other utensil to crack the chocolate into uneven pieces - place these chocolate "tiles' around the outside of the cake.
From the TV show Chelsea New Zealand's Hottest Home Baker.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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