You'd think there couldn't be a more simple recipe so I tried it for daughter's birthday cake...the Mississippi Mud Cake...OMG yum!  However had issues with the icing coming together.  In my mind I followed recipe as per instructions but ended up with a crumbly mix that neccessitated me adding water gradually and beating until it was a spreadable consistency and subsequently lost the glossy chocolate finish.  Was there something glaringly obvious I missed?

Thoughts and opinions gratefully received.

That's actually a ganache icing. All you need to do is heat up about 2 cups (16ozs.) of heavy cream and stir in 16 ozs. of bittersweet (or semi-sweet) chocolate that has been chopped until melted and smooth. Let it cool to room temperature and then whisk it with an electric mixer to get it light and fluffy.
Remember that when making chocolate ganache, the proportion of chocolate to cream is also up to you. If you want something richer and more dense, then reduce the amount of cream. However, I would suggest whipping it for icing because it incorporates air into it and then you can ice your cake like normal with it as opposed to pouring it on your cake while hot.

That's actually a ganache icing. All you need to do is heat up about 2 cups (16ozs.) of heavy cream and stir in 16 ozs. of bittersweet (or semi-sweet) chocolate that has been chopped until melted and smooth. Let it cool to room temperature and then whisk it with an electric mixer to get it light and fluffy.
Remember that when making chocolate ganache, the proportion of chocolate to cream is also up to you. If you want something richer and more dense, then reduce the amount of cream. However, I would suggest whipping it for icing because it incorporates air into it and then you can ice your cake like normal with it as opposed to pouring it on your cake while hot.


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