Cookbook talk:Atomic Fudge Cake

Okay, so, I just made the frosting for this cake. What I found out:  If you use unsweetened baker's chocolate, the frosting will be unbelievably sour. I ended up adding 1/2 cup sugar to it, and it's still a bit on the astringent side. I didn't want to refrigerate the whole cake, so I halved the boiling water in the frosting. It seems to have worked reasonably well. Adding a tablespoon of cinnamon gave the frosting a somewhat more interesting taste; I would have added some vanilla extract, but I think there was enough in the cake.  Should any of these notes be added to the main page?

Dark chocolate is not baker's chocolate. I like my chocolate very dark, so I used ones with 70% cocao...but depending on your tastes, you may want to get a slightly sweeter bar of dark chocolate. Secondly, as an alternative to making a very liquid frosting and letting it cool, you can also use double cream instead of single cream. (Although i've never seen double cream in the US, which is why i never thought of trying it). Using double cream creates something that is VERY frosting-like in texture. Novium 12:18, 20 November 2006 (UTC)