Growing up we ate batches of this stuff. It’s really a boiled chocolate icing, but it’s unlike any other I have ever had. It’s six simple ingredients whisked into amazing unset chocolate candy. We’ve always just referred to it as Mema’s Chocolate Icing, but now I affectionately call it Southern Ganache when I tell people about it. It’s simpler and I think it lends a little more weight to how fabulous it really is.
Now please bear with me – I will put a lot of tips, tricks, or shall we say random advice. It’s quite simply how I learned to cook and how my Mema cooks. Everything is adjustable. There were no set in stone measurements for most of her recipes. It’s oh about a cup of this, taste it and add more of this if needed, or as always a little extra butter or vanilla never made anything taste worse. It’s true, it really is.
MEMA’S CHOCOLATE ICING | SOUTHERN GANACHE
- 2 cups of sugar
- 1 cup of evaporated milk
- pinch of salt
- 3 Tablespoons of Unsweetened Cocoa Powder, or more to taste
- 1 stick of butter
- 1 tsp of vanilla extract, or more to taste
First things first, have your cake ready – this icing will start setting quickly and continues to set as it cools.
I made a bundt cake, because it’s my birthday and it just seemed more special…
It’s my birthday and I’ll bundt my cake if I want to.
Mema’s Tip No. 1: Poke holes in your cake so little bits of frosting can absorb into the cake.
In a medium saucepan combine the sugar, milk, salt, and half of the butter over medium-low heat.
Mema’s Tip No. 2 – you don’t have to add the butter now, you can add it all now or all at the end. She likes to use butter at the end because it makes a smoother icing.
Stir to combine, until sugar and butter melts.
Crank that baby up to medium-high heat and let boil, while whisking, for about 2-3 minutes. It will thicken like so:
Mema’s Tip No. 3: Be careful – the icing will go from thin to candy quickly – so don’t overcook it.
Take the icing off the heat and add the vanilla & the rest of the butter – whisk until smooth.
Now we are going to start pouring – it seems thin now, but it starts to thicken quick.
So I poured mine in rounds:
I’ve never done this with a bundt cake before, but there is a fun pool of icing in the middle. Me likey.
See how it thickens.
Slice, serve, and enjoy.
It’s perfection. You could put it on any cake. Yellow was a favorite for us as kids. Box, scratch, it matters not – it’s all about the icing, baby.
Happy Birthday to me! Cheers to you,
P.S. More advice from Mema – making a bigger cake? Use the whole can of milk and increase the sugar, no need to add more cocoa or butter.