With the help of chocolate icing, you can quickly and easily make a delicious decoration for the cake. Many believe that its preparation takes a lot of time and effort. But this is not so! We offer some simple options for creating icing for a chocolate cake.

Melted Chocolate Cake Glaze

To prepare it, you will need very few ingredients. Usually they can be bought directly at the nearest store.

Depending on the amount needed to cover the product, the right portion is made.

For 100 grams of chocolate we take 20 grams of butter.

A water bath is a great option to melt chocolate. For her we are preparing several containers of different diameters. For example, it can be a pan and a stewpan, which will be placed in it, but not touch the bottom. In this case, it is better to use enameled dishes.

  1. Pour water into a large container and bring to a boil.
  2. In the smaller one, put the broken chocolate and place it on top of a large one with boiling water.
  3. After that, we turn off the fire and wait for the chocolate to completely melt.

Oil is added to an already warm liquid composition. When it melts, everything mixes well and cools in just 5-7 minutes.

More materials: cocoa glaze

Chocolate is melted only in a water bath, and in another case it tends to burn.

How to make chocolate ganache

A very original recipe that can complement any treat.

For him we need:

  • 60% (or more) dark chocolate - 200 g;
  • cream (fatty) - 200 g;
  • oil - 50 g;
  • powdered sugar - 1 tbsp. l

The algorithm for further actions is not complicated:

  1. Prepare the chocolate, breaking it into pieces.
  2. The cream is placed in a water bath and heated, but not brought to a boil.
  3. Chocolate is added to a well-warm creamy composition after it has been removed from the water bath.
  4. After five minutes, we check whether chocolate is melted in cream. If this time is not enough, you can “help” him a little with the help of a water bath.
  5. When the chocolate slices have completely dissolved, you need to mix everything thoroughly with a whisk, and after that, pour out the powdered sugar and continue
  6. Oil is put in the underlying glaze. Everything mixes well, the composition becomes homogeneous and after that we can assume that the ganache is ready. We decorate the cake and make the guests happy!

From cocoa and milk

Making icing for the cake is very simple from regular cocoa and milk. This simple recipe will delight you if you urgently need to decorate the treat, but there is nothing special at hand.

Take:

  • 2 tbsp. l cocoa;
  • 0.5 tbsp. milk;
  • 30 g of oil;
  • 0.5 tbsp. powdered sugar;
  • vanillin.

To achieve this goal, we perform the following actions:

  1. A small container is perfect for mixing cocoa and powdered sugar.
  2. Here, pour the milk and mix well until a smooth consistency without lumps and streaks.
  3. We put the container on gas and cook on a low flame, stirring all the time so that the glaze does not burn.
  4. When a light foam appears, remove the saucepan and wait until it cools slightly.
  5. Then oil is added, which is pre-melted and only then poured into a common container.
  6. Everything is thoroughly whipped with a mixer, after which the glaze will become elastic and can easily be applied to the baking surface.

White chocolate icing for cake

White chocolate icing is an original and delicious decoration. White chocolate for these purposes is best to choose high quality. Take 100 main ingredients and 1 glass of milk.

  1. Chocolate is pre-lubricated with oil, so that later glaze is easily removed from the pan.
  2. Further, it is broken into pieces and laid out in a container.
  3. From above everything is filled with milk.
  4. Future glaze is necessarily heated in a water bath, constantly stirring with a spoon (preferably even with a wooden spatula).
  5. It can be considered ready when all the ingredients become a homogeneous, dense mass with a plastic structure. The cake is covered before it cools.

Chocolate for glaze is always used in its pure form (without nuts, raisins, and fillers).

With cream

The icing for the chocolate cake in this case is prepared with the addition of cream. This method of preparing a sweet coating does not take much time.

One serving is made in a proportion of 180 g of chocolate to 150 g of cream. When choosing a chocolate bar, it is very important to check the percentage of cocoa - the higher it is, the better for the future decoration of our cake.

  1. Grind the chocolate bar in any convenient way (you can break it into pieces or grate).
  2. When everything is ready, fill it with cream and put it on gas, heating until it melts.
  3. We put a little butter, which will give a beautiful shine to the decoration.
  4. You can cover the cake after the icing has cooled slightly.

A simple recipe with butter

Glazed butter is a really important detail. It gives it a shiny appearance, and is partially responsible for the solidification of the mass. Below is a very good recipe for lightning cake decorating, which comes in handy when nothing else was found at hand.

 

For cooking, you will need about 50 grams of butter, 30 ml of cream, about 3 teaspoons of cocoa and 4 teaspoons of sugar.

  1. Cocoa with sugar should be mixed so that it has a uniform color and no lumps.
  2. The capacity is placed on the stove.
  3. Stir the icing all the time until it starts to boil.
  4. Oil is added after the warm mass is removed from the stove. Together with it, the glaze is mixed again until it is completely dissolved.

You need to decorate the product before the sweet decor cools and thickens.

Chocolate Mirror Cake Glaze

This glaze is not only delicious, but also incredibly beautiful. She is able to make a work of art out of an ordinary dish! But in order to achieve a truly chic effect, you must adhere to the cooking rules exactly as written in the recipe.

To prepare the icing, prepare:

  • sugar - 250g;
  • cocoa - 80 g;
  • gelatin - 15 g;
  • cream - 150 ml;
  • molasses - 80 g.

And now the main thing is not to mix anything up:

  1. Gelatin is poured into 30 ml of water.
  2. While he is insisting, molasses and sugar must be placed in 100 ml of water and bring to a boil.
  3. Before adding cream to molasses, they need to be boiled.
  4. Everything is mixed and only after that you can pour cocoa.
  5. Back to the gelatin. It must first be warmed up, not boiling, and only then added to the rest of the ingredients.
  6. Beat the composition most conveniently with a hand blender. With its help, it turns out just the structure that is needed. It will remove lumps and give uniformity to the sweet mass. The decoration is ready.

The temperature of the glaze should not be lower than 37 degrees, otherwise the desired effect will not be - it just rolls on the product.

Cooking on sour cream

Sour cream glaze always looks very impressive on the cake. It fits perfectly on its surface and has a special, indescribable taste.

For cooking, take:

  • 100 g of 20% sour cream;
  • 5 tbsp. l Sahara;
  • 50 g of oil;
  • 6 tbsp. l cocoa;
  • ½ tsp salt.

Then everything is simple:

  1. Oil, sour cream, sugar and salt are placed in a small saucepan.
  2. We put the container on the gas, turning on a slow fire. The mass must constantly stir.
  3. At the moment when the sour cream and oil begin to dissolve, add cocoa. It is important to do this on time.
  4. Stir the icing constantly to avoid burning.

During cooking, you can notice that the mass becomes thicker. Readiness is checked with a wooden spatula. If the icing has become like thick sour cream - it is ready. Before applying to the cake, give it a couple of minutes to cool.

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