All-Purpose Chocolate Icing

The chocolate icing I use most, as you will have noticed, is a ganache, which has the virtue of being as easy and quick to make as it is good to eat. But then, good chocolate mixed with good cream should taste like that. I think it’s useful, though, to have another recipe, less elegant maybe, but helpful to turn a plain sponge into a chocolate-iced layer cake. It’s also a good way of making a chocolate cake which otherwise may be too darkly adult into one fit for inter-generational eating.<