Chocolate icing for cake is one of the most common dessert decorations. Many housewives mistakenly believe that the process of its preparation is too long and complicated. However, it is not. See for yourself by preparing the icing for the cake yourself at home!
The main advantage in the preparation of chocolate glaze is that you can use almost any kind of chocolate and cocoa powder.
Taste in this case will not suffer, but will vary slightly among themselves.
Material Content:
Classic Cocoa Glaze
Cocoa icing can be prepared if you don’t have all the necessary ingredients at hand, namely chocolate bars and cream.
What is needed:
- cocoa powder - 2 teaspoons;
- sugar - 4 tbsp. spoons;
- drain. oil - 50 g;
- milk - ½st.
Cocoa and sugar are mixed in a small bowl. Then milk is added to them, and the mixture is thoroughly mixed again. Prepare the butter in advance. Milk, sugar and cocoa are placed on the stove and heated over a small fire until thickened. When the consistency becomes more liquid, you need to immediately add oil, not forgetting to constantly stir. The icing is cooked until it begins to stretch like honey.
How to cook based on sour cream?
The icing prepared with the addition of sour cream always turns out to be very tasty and easily lies on the surface of the cake.
What is needed:
- sour cream 20% - 100 g;
- sugar - 5 tbsp. spoons;
- drain. oil - 50 g;
- cocoa powder - 6 tbsp. spoons;
- salt - ½ teaspoon.
A small pan is taken, sour cream, butter, sugar and salt are put in it. A small fire turns on on the stove, the mixture is constantly mixed.As soon as sour cream and butter begin to soften and melt, add cocoa powder in a timely manner. Do not forget to stir and make sure that the glaze does not burn. Fire should always be small.
During cooking, the glaze begins to gradually thicken. Readiness should be checked with a wooden spatula: if the mixture resembles thick and liquid sour cream in consistency, then we can assume that the glaze is ready. Before applying to the cake, it is necessary to allow it to cool for a couple of minutes at room temperature.
With cream
Creamy chocolate icing is a traditional recipe used by most modern pastry chefs to decorate their sweet culinary masterpieces.
What is needed:
- chocolate - 150 g;
- cream - 50 g;
- drain. oil - 30 g
The chocolate bar is broken into portioned pieces, placed in a bowl and melted completely in a water bath. After it has completely melted, a piece of butter is added. Stir and wait until the butter softens, so that it is easier to combine with liquid chocolate. Then pour cream into a bowl and bring the mixture to a state of homogeneous mass. After removing from the water bath, the icing must be cooled before use to decorate the cake.
White or Dark Chocolate Bar Recipe
First of all, before using a bar of any chocolate, make sure that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further use for the preparation of glaze.
What is needed:
- any chocolate - 100 g;
- milk - 1 cup.
To make it easier to remove the icing from the bowl, where it will be prepared, you can grease the chocolate bar with butter. Make sure there is no water. Break the chocolate into portions, put it in the selected dishes and pour milk. This is necessary so that the glaze does not turn out too thick. Otherwise, she will very quickly and unevenly grasp on the cake.
Start warming the mixture in a water bath, remembering to stir constantly so that the glaze does not burn. It is best to use a dry wooden spoon for this purpose. When it acquires a plastic consistency, it is possible to cover the surface of the cake with it, preventing complete cooling.
With cocoa and milk
Try to make an original and tasty icing from cocoa powder, using milk in addition.
What is needed:
- cocoa powder - 2 tbsp. spoons;
- milk - ½ tbsp .;
- drain. oil - 30 g;
- icing sugar - ½ tbsp .;
- vanillin - ½ teaspoon.
In a saucepan, cocoa and powdered sugar are mixed together. Add milk to the mixture and mix thoroughly. Put the pot on the stove, turning on a small fire, and cook until a foam appears at the glaze. After that, remove from the stove, leaving to cool slightly. Add melted butter and whisk with a mixer, so the glaze will be more plastic and it will become easier to apply to dessert.
Cake glaze
Mirror icing for the cake is able to make a truly real culinary art out of dessert. But when cooking it, you need to constantly maintain a high temperature, otherwise the icing will roll off the cake and a beautiful effect will not work.
What is needed:
- sugar - 250 g;
- molasses - 80 g;
- gelatin - 15 g;
- cream - 150 ml;
- cocoa powder - 80 g.
First of all, you need to soak the gelatin in 30 ml of water until completely dissolved. Then, 100 ml of water are brought to a boil of molasses and sugar. After that, separately boiled cream is added to them. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with regular chocolate bars.
By then, gelatin will already swell well and be ready to be added to the icing. Heat it and add to the mixture. After that, whisk a little icing in a hand blender and make sure that its temperature is at least 37 degrees. Now the sweetness is ready to decorate the cake.
With oil
Chocolate glaze, which has butter among the ingredients, is also a traditional and quick recipe. It can be used when you urgently need to decorate a cake or other recipe, but all the necessary ingredients are not at hand.
What is needed:
- drain. oil - 50 g;
- milk or cream - 30 ml;
- cocoa powder - 3 teaspoons;
- sugar - 4 tsp.
Sugar and cocoa are mixed in a mug or in a separate bowl so that both loose components are combined without the formation of lumps. Then milk or cream is added and the glaze mixture is mixed again.
The bowl is placed on the stove and brought to a boil. After that, the oil is immediately put in, and the glaze is stirred until it is completely dissolved. Until the icing has cooled and hardened, it is watered with prepared cake for the cake.
Made of milk chocolate
Who says milk chocolate cannot be used to make dessert icing? He will give the delicacy a delicate and sweet, but not sugary taste.
What is needed:
- milk - ¼ st .;
- milk chocolate - 1 bar;
- sugar - 1 tbsp. a spoon;
- a slice of plums. oils.
As in other recipes, first you need to melt the chocolate using a water bath or microwave. We put a bowl of saucepan on a hot plate, pour milk there, pour sugar and mix thoroughly until the sugar crystals are completely dissolved. After that, melted chocolate is added to them, and the icing is mixed again until a homogeneous mass is obtained.
The result is a delicious and liquid icing, which is very convenient to decorate cakes and other confectionery. It hardens almost immediately after application, but it will not be too hard.
How to coat a cake with chocolate?
To properly cover the cake with chocolate icing, you need to follow several rules that will make the dessert the most successful:
- It is best to use cream, cherry, apricot or strawberry impregnation for cake biscuits. All of these flavors most successfully shade chocolate, and dessert will not seem so cloying.
- There are no particular restrictions regarding the chocolate used. The best bitter chocolate of the highest quality is best for this purpose, but you can also use regular pastry tiles. Sweets containing nuts, raisins, marmalade, caramel and porous tiles are categorically not suitable.
- To give the glaze some zest, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
- The cake is covered exclusively with liquid and warm glaze. It is placed on a wire rack and poured on top of a soup ladle or bowl using a culinary wooden spatula to level the surface.
