Admittedly, the depth of flavor of the Chocolate Icing can overwhelm some cakes. Cutting that intensity with the Cream Cheese Icing helps balance the cake and icing without compromising the flavor of the chocolate. I find the need for balance especially true with the Banana Cake (page 126). When you serve it with this Chocolate Cream Cheese Icing, you have the subtle chocolate taste, but you still get to showcase the banana.
Recipe information
Yield
makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes
Ingredients
Preparation
Step 1
Allow the Chocolate Icing to set, at least 20 to 30 minutes or overnight.
Step 2
Keep the Cream Cheese Icing in the bowl of the standing mixer.
Step 3
Add the Chocolate Icing to the Cream Cheese Icing and mix thoroughly until the two icings have blended and are a uniform color.
Step 4
Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 3 days. Beat in a mixer or stir vigorously with a rubber spatula for about 2 minutes before using.
Polish your look
Step 5
To create a “Chocolate Cheesecake” cake or cupcake, ice the Devil’s Food Cake (page 98) with Chocolate Cream Cheese Icing and sprinkle it with chocolate cookie crumbs (page 44).
