Chocolate cream for a cake will transform even the most unsuccessfully baked cakes. Deliciously delicious, sweet filling is prepared in various ways: from budget to more intricate. The result - always a delicious treat, which sweet tooth are ready to eat every day.
How to make chocolate cream for cake?
The recipe for a chocolate cream for a cake has a lot of variations, everyone can determine for himself the right one. The main condition - it should be smooth and without lumps, so the taste of any sweets will be on top.
- A delicious chocolate cream for a cake can be made from cocoa powder. In such recipes dry ingredients are mixed, then injected with a thin liquid trickle, stirring constantly, so that the lumps are not formed.
- If the chocolate cream for a cake is prepared from a piece of chocolate or from a tile, first the pieces are melted in a water bath, only then add the accompanying components.
- The liquid cream base can be dairy products: cream, cottage cheese, yogurt and milk. You can make the filling on water, cottage cheese or in oil.
Chocolate cream for cocoa powder cake
The easiest way to make chocolate cream for a cake is from cocoa. Products do not need specific, the basis can be water and milk, as a result, the filling will come out thick, dense and very tasty. This option is very similar to a custard, but cooked without eggs, which greatly simplifies the process and makes the texture of the cream easier.
Ingredients:
- milk (water) - 2 items;
- sugar - 1 item;
- cocoa powder (dark) - 4 tablespoons;
- flour - 2 tbsp. l .;
- Butter - 150 g.
Preparation
- Mix sugar, cocoa and flour.
- Introduce a little milk, mixing first a thick mass, gradually diluting with liquid.
- Warm it over medium heat to a boil, stirring constantly.
- Refrigerate for 15 minutes, add oil, stir.
- Before use, the chocolate cream for the cake should completely cool down.
Chocolate cream for chocolate cake - recipe
Chocolate cream for chocolate cake is not more difficult to make than from powder, but the result will obviously be better, the taste is more saturated and brighter. Before you start making, you need to remember that the higher the percentage of cocoa beans in the product, the denser and thicker the cream will emerge. Such filling is used warm, it will well soak biscuit and even sandy cakes. Very good is a chocolate cream to cover the cake.
Ingredients:
- chocolate - 200 g;
- milk - 1 item;
- sugar - 150 g;
- Butter - 150 g.
Preparation
- Chocolate melted in a water bath.
- Preheat milk with sugar without boiling.
- Pour the chocolate into the milk mass, stirring constantly.
- Add the butter and let the cream cool down a little, in the meantime it will thicken.
Chocolate cream cheese for cake - recipe
Chocolate cream cheese for the cake is prepared without the addition of liquid ingredients and comes out very thick and dense, therefore before applying the cakes it is better to soak the syrup. It is an ideal filling for a lush biscuit base and it fits well with berries that can complement the dessert recipe.
Ingredients:
- mascarpone - 500 g;
- dark chocolate - 200 g;
- powdered sugar - 100 g.
Preparation
- Melt the chocolate in a water bath.
- Mascarpone and powder whisk to a lush mass mixer.
- Pour in the warm (not hot!) Chocolate, whisk again with a mixer.
Creamy chocolate cream for cake
Chocolate cream on cream for cake comes out very light and airy. To make the mass come out of high quality, use cream of 35%, they should be cold and do not overdo it, watch for consistency, so that the product does not turn into oil. Chocolate is added warm at the end of cooking. This cream is good for impregnation of cakes, and for decorating a ready-made dessert.
Ingredients:
- cream 35% - 200 ml;
- chocolate - 100 g;
- powdered sugar - 150 g.
Preparation
- Chocolate melted in a water bath, set aside, it must be warm before use.
- Beat cold cream at high speed, pour powder.
- Continue the movement of the device, pour in warm chocolate.
Sour cream chocolate cream for cake
The easiest chocolate cream for a cake is sour cream. He will help out if you need to quickly build a dessert for tea. It is perfect for purchased cakes, it will soak them well, so you do not have to use impregnation in the form of syrup. As a chocolate base, cocoa powder and dark or milk tile will do.
Ingredients:
- sour cream 25% - 400 ml;
- cocoa - 3 tbsp. l .;
- chocolate - 50 g;
- powdered sugar - 50 g;
- thickener for sour cream (if necessary).
Preparation
- Melt the chocolate, cool until warm.
- Whisk chilled cream, pouring powder, cocoa and thickener powder.
- Pour in the chocolate, continuing the mixer's stroke for another minute.
Chocolate-Butter Cream for Cake
Such a thick chocolate cream for a cake is often used to decorate a dessert or a dense interlayer between the cakes. To turn the butter into a cream, beat it gently with a high speed mixer with sugar powder to the air state. Before use, it is cooled. He will not cope with the impregnation of the cakes, for this it is better to use syrup.
Ingredients:
- butter 82% - 200 g;
- powdered sugar - 200 g;
- chocolate - 150 g;
- vanilla.
Preparation
- Melt the chocolate and refrigerate until warm.
- Soft butter is beaten with a mixer pouring powder. The mass should turn white and turn into a light cream.
- Pour a thin trickle of faintly warm chocolate, continue to whisk.
- Chocolate cream with butter for the cake should be completely cooled before use.
Chocolate cream charlotte for cake
The most delicious cream for chocolate cake is Charlotte. The recipe resembles a simple custard , but in this case thickeners in the form of flour or starch are not added. For a special taste, supplement the composition with rum or chocolate liqueur, if dessert is prepared for children, replace alcohol with vanillin. Dessert in any case will be megashokoladnym, and definitely conquer all the sweet tooth.
Ingredients:
- milk - 150 ml;
- sugar - 200 g;
- yolks - 3 pieces;
- oil - 150 g;
- chocolate - 150 g;
- liquor - 20 ml.
Preparation
- Pound the yolks with sugar, pour in milk and put on a water bath.
- Boil the mass until thick.
- Whisk the soft oil to a white lush mass, enter the liquor and milk, without stopping the mixer's stroke.
- Melt the chocolate and pour into the cream, stir.
- Before use, the chocolate charlotte cream for the cake should completely cool down.
Chocolate cream for biscuit cake - recipe
Prepare a chocolate cream for biscuit cake can be any recipe. Lush cakes are very simple to soak. If you do not have time to build a complex dessert, make impregnation on the basis of condensed milk, butter and complement the composition with chopped nuts. For a piquant taste, you can pour a little rum or coffee liqueur, for children's cake will suit vanilla.
Ingredients:
- condensed milk - 200 ml;
- oil - 180 g;
- coffee liqueur - 50 ml;
- cocoa - 2 tbsp. l.
Preparation
- Pour a soft butter into a white lush mass.
- Pour the condensed milk, whisking.
- Pour in the cocoa and add the liquor.
- Before using, cool the cream a little.
Chocolate cream for cake decoration
Chocolate cream ganache for a cake has well proven itself in the decorations of desserts. By adjusting the density and density of filling, you can create unusual confectionery masterpieces in your kitchen. If you need to do a fine job, choose chocolate with a high content of cocoa beans, this cream quickly thickens. If you need to make beautiful stains on the cake - ganache is the perfect solution.
Ingredients:
- dark chocolate - 100 g;
- butter - 40 g;
- powder - 50 g;
- cream 35% - 100 ml.
Preparation
- Chop the chocolate and set aside.
- Warm up the cream and powder without boiling.
- Pour the creamy mass into the chocolate, stir until melting of the pieces.
- Add butter, mix, whisk if necessary.