I made this cake for a friend’s husband. I approached the icing with fear and trembling, but it turned out really great. So go ahead and try this icing.
Unsalted butter 250 g
Icing sugar 2 cups
Cream 1 cup
Cocoa powder 1/2 cup
Bake the cake according to this recipe. I used brown sugar for a less sweeter option.
When the cake has completely cooled down, trim the top and edges to get even surfaces for the icing.
Whisk the butter and fold in the icing sugar and 1/4 cup cocoa powder. Whisk again and add the cream gradually.
Spoon the icing on the cake and smoothen it with a flat spatula. Use a serrated cake smoother to get the design on the cake.
Add the rest of the cocoa to the remaining icing and mix well. Spoon it into an icing bag with a star-shaped nozzle and decorate the cake freehand.
Slice and serve.