Last week I shared with you my mom’s amazing wacky cake recipe. This week I want to share my recipe for chocolate truffle icing that makes the wacky cake divine (works great on cupcakes too).
It is actually a recipe for chocolate truffles that I found when I first got married almost 17 years ago.
One day I was desperate for a chocolate icing recipe that would be just right to top the wacky cake, and out of that need, truffle icing was born.
This recipe is more of an art than a exact science. You have to know when you have reached that perfect spreadable consistency but don’t worry if it is too runny add in more sugar, too stiff add a bit more milk.
If you want to use this recipe to top cupcakes I suggest leaving it a bit on the stiff side so that it is easier to swirl up the sides of the cupcake. For icing a cake you can make is a bit smoother so that it spreads easily. It requires a bit of work to get the texture just right for what you want to ice but it is oh so worth it for the incredible chocolate taste it adds to anything it tops.
- ½ cup (one stick) butter
- 1½ cups icing sugar
- ½ cup cocoa
- milk as needed
- Lay the butter out on the counter several hours before you need to make the icing
- Mix together icing sugar and butter
- Mix in Cocoa
- Add milk little by little until it is spreadable.