Chocolate cream for cake is considered one of the most commonly used types for interlayer, coating and decorating desserts. We offer you to consider several selected and tested recipes for making lush mass.
Material Content:
Chocolate Cream Cake Cocoa Powder
As an adornment, chocolate cream for a cake made of cocoa powder will look great.
What products will be needed:
- 500 g of milk;
- drain. oil 30 gr;
- 2 table. l cocoa powder;
- starch - 3 table. l (flour can be used);
- granulated sugar - 3 tables. l .;
- vanilla - a bag;
- some salt.
Heat 300 ml of milk in a saucepan. In boiling milk we introduce butter, sugar, cocoa, salt. We continue to boil, stirring constantly, for a few more minutes, until a homogeneous mass is formed. The remaining milk is mixed with starch, pour into hot milk with cocoa. Bring to a boil again, not forgetting to mix constantly, until the mass thickens. Boil for a few minutes. Remove from heat, add vanillin. The mixture should be stored in the refrigerator until use.
How to make chocolate?
Chocolate cream for biscuit cake is good.
Instead of cocoa, the cream can be made from tiled dark chocolate:
- icing sugar - 420 g;
- 2 ½ bars of black (72%) chocolate;
- 330 g of oil drain;
- eggs - 2 pcs.;
- a pinch of salt;
- vanilla is a bag.
Chocolate must first be melted. Whip the drain. butter with vanilla, salt. Gradually add the powder, eggs, continue to beat. After obtaining a homogeneous mass, pour in the cooled melted chocolate. Again, beat everything well.
On a note.If there are eggs in the cream recipe, then they should be used only chilled - so they beat better.
Chocolate Cream Cheese
Cream Cheese for the cake is not difficult to prepare.
For cooking, you need such products:
- curd cream cheese - 300 gr;
- 100 g of fatty plums. butter, dark chocolate, icing sugar.
It is better to get the oil in advance so that it softens. Melt chocolate in a water bath. After it cools down, combine with softened oil in a blender or mixer bowl, add the powder, beat well, until all the lumps disappear. Pour cheese into the resulting lush mass. Continue mixing at medium speed. As soon as the mass becomes homogeneous, the process is completed. If you miss a moment, then stratification will begin, grains will appear. The mixture must be cooled before use - half an hour in the refrigerator is enough.
With cream
Cream with cream is very tender. Chocolate cream cream is a real treat that is perfect for decorating a cake.
For cooking you will need products:
- chocolate (preferably confectionery) - 150 g;
- fat cream - 0.4 l;
- 15 grams of gelatin;
- can of condensed milk.
We prepare gelatin - fill it with cold water (proportion - 1: 5). After the component swells, it needs to be slightly warmed up in a water bath. At low speed, whip the cream with a blender or mixer, gradually pour in the condensed milk. As soon as the mass begins to thicken, pour the cooled chocolate into it. Then add a thin stream of slightly warm gelatin. At the same time, we continue to knead the mixture at medium speed. As soon as the mass begins to thicken, turn off the blender. Cream with cream is not subject to long storage, it must be used immediately, otherwise it will harden.
Charlotte cream with chocolate
This cream is prepared on the basis of egg yolks and is used as a decoration for desserts.
We prepare the necessary products:
- ½ cup of milk;
- cognac - 2 table. l .;
- yolks - 3 pcs.;
- bar of dark chocolate;
- sugar - 1 cup;
- 150 g of oil drain.
Beat the yolks with sugar until foamy. Mix with milk, cook in a water bath until the mass thickens. For 5 minutes, beat the softened butter with a blender, pour in cognac and gradually introduce the mass of milk with yolks. Add melted chocolate. We mix everything well, proceed to decorate the desserts.
Sour cream and chocolate layer
Such a cream not only serves as a decoration, but can be used as a layer between the cake layers. Cake with sour cream and chocolate is very well soaked, it turns out tender.
Required Products:
- powdered sugar - 1-2 table. l .;
- 0.2 l of fat sour cream;
- cocoa powder - 1-2 tables. l
Mix the dry ingredients - cocoa and powder. Add sour cream on a spoon, rub well. The process is long, laborious. But it can be facilitated by diluting the cocoa powder with a small amount (50 ml) of a little warmed milk, and then add sour cream. This mixture soaks cake cakes well. And if you add starch or gelatin, then it is quite possible to use as an independent dessert.
Ganache for decorating desserts
Ganache cream is thick and able to harden quickly. Volumetric jewelry is well made from it with the help of a confectionery syringe or sleeve.
A similar recipe: chocolate ganache to cover the cake
Products that you will need:
- 180 gr of butter;
- cocoa powder - 1 table. l .;
- chocolate - 240 g;
- can of condensed milk.
Beat soft butter for 5 minutes with a blender. Enter a condensed milk on a spoon. Then add the cocoa. Also gradually pour the melted chocolate at room temperature. Whisk well. If the mixture turned out to be liquidish, then after 10 minutes it will surely harden.
Oil Option
Oil creams are very popular. Cake with butter cream not only saturates cakes, but also freezes well, for this the finished cake is put in the refrigerator for a while.
Let's make it with chocolate:
- icing sugar - 200 g;
- 150 g of oil drain;
- vanilla;
- chocolate bar.
Beat the softened drain. butter with vanilla and icing sugar. In this case, powder should be poured in parts. Add melted chilled chocolate, whisk until smooth. The mixture can be used immediately, or kept a little in the refrigerator to thicken.
On a note. The cream can be made not only from black, but also from milk, and even white chocolate. But it is necessary to take into account the color change.
Custard Chocolate
The custard cake is soaked well, it turns out very tasty. It will take a little longer to cook it, but if possible we recommend you try it. If a little cream remains after the layer of cake, you can replace the dessert with tea by serving the rest in a bowl.
So what is required?
- corn starch - 1.5 tbsp. spoons;
- 2 yolks;
- ¼ l of milk;
- 20 g butter
- chocolate bar.
Beat the yolks with starch and sugar. Milk should be brought to a boil, which is then poured into a yolk in a stream, not forgetting to stir at the same time. The resulting mass is brought to a boil in a water bath, continuing to mix regularly. Combine the yolk mass with melted chocolate. Mix well again. Softened oil is added to the mixture, bring to uniformity. We put the resulting mass in a bath of cold water for thickening, while it must be continued to mix, so that thickening and cooling occur evenly.
Important! The disadvantage of this type of cream is a short storage period. Therefore, the finished product must be stored in the cold!
