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How to Make the Easiest Chocolate Topping

Updated on September 30, 2015
cubes of chocolate
cubes of chocolate
how to melt the chocolate
how to melt the chocolate
one of my own cakes with this topping.
one of my own cakes with this topping.

I have been fascinated with chocolate cakes for a really long time and therefore, it led me to do various experiments with chocolates. For all those who are chocolate lovers like myself and want to learn the easiest chocolate topping for, be it cake or pudding, I am going to impart with one of the simplest chocolate topping recipes!


I generally use Black and Gold’s Dark compounded cooking chocolate but you can use any other dark chocolate.

15 Tablespoons (or 15 cubes of chocolate) of dark chocolate

3 tablespoons of butter (butter helps to semi solidify the chocolate when it cools down, however, do not use too much butter as it makes the topping takes away the shiny quality of this particular chocolate)

8 Tablespoons of sweetened condensed milk (if you like to keep your chocolate darker then use less condensed milk)

½ a teaspoon of vanilla

How to prepare:

Take a small pot and fill it with about 2 to 3 inches of water and bring to boil.

In another stainless steel bowl that fits the pot in which you put the water to boil, put in the chocolate and let it melt. Never Ever put the chocolate in a pot and then put it directly on stove as it ruins the taste of the chocolate and there is a high chance of burning the chocolate (no matter how slight).

After the chocolate has completely melted, add the butter, condensed milk and vanilla. Stir with a wooden spatula till mixed properly. And hurray you are done!

You should pour it on your cake while the chocolate topping is still hot, as it will mould to your cake while it cools.


Easiest Chocolate Topping for Cakes - Ganache Frosting


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    • AlmostLola profile image

      AlmostLola 6 years ago

      Sounds delicious. Thanks for sharing!

    • profile image

      Ray 6 years ago

      I have been using this method for several years [with less milk OR less butter] with great success.

      I have just finished another cake but the first 2 mixes went wrong. Instead of going into a soft, smooth, semi nearly paste [like the third mix], it separated and turned into a thick lumpy blob in a pool of fat which 2 hours later has not set.

      I don't think I did anything different with the 3 mixes, I'm using a glass bowl which sits in the rim of the pan, its base is about 1/2" above the top of the simmering water and a broken up 4oz bar of 74% dark chocolate takes 3-4 mins to melt.

      Does anyone have any ideas what may have happened to me?

    • K Kiss profile image

      K Kiss 6 years ago from Newcastle upon Tyne, UK

      you are welcome...and just remember to melt the chocolate on top of simmering water...

    • profile image

      sad 6 years ago

      Thanks for the recipe Imma try it

    • K Kiss profile image

      K Kiss 7 years ago from Newcastle upon Tyne, UK

      thanks :)

    • profile image

      T-DawG 7 years ago

      sounds a delicious you have quite exemplary culinary skills!