Chocolate glaze for cocoa cake is a generation-proven way to decorate your favorite desserts. This glaze differs not only in its interesting taste with light bitterness, but also provides a neat appearance to donuts , biscuits, liver and other dainties. On the various recipes in detail later.
Chocolate glaze for cocoa cake - recipe
This traditional version of chocolate glaze is prepared in the manner of ganache from chocolate and looks like this. Unlike a simple mixture of cocoa powder, powder and a drop of milk, this glaze hardens, remaining glossy due to the presence of oil.
Ingredients:
- butter - 65 g;
- milk - 65 ml;
- cocoa - 35 g;
- powdered sugar - 265 g.
Preparation
Dissolve the butter in a small sauté pan over a light fire. A weak heat is critically important for the fact that pieces of butter simply do not start to burn. Add cocoa butter, pour in the milk, warm up and make sure that the powder has turned into a homogeneous paste, and not grasped with lumps. Next, remove the dishes from the heat and put in the contents of the previously sifted sugar powder. After mixing, you will get a thick chocolate coating.
Chocolate glaze made of cocoa without milk
You can cook chocolate icing by a simpler and old method, do not require you to add milk, cream or butter. Water, sugar, cocoa, a little vanilla, if desired, and ready.
Ingredients:
- powdered sugar - 155 g;
- cocoa - 25 g;
- water - 45 ml;
- pinch of vanillin (optional).
Preparation
Avoid lumps in the finished mixture will help preliminary sifting of cocoa with powdered sugar. After letting the dry ingredients through the sieve, connect them with a pinch of vanillin and pour in the hot water. Start intensive mixing with a whisk. Simple chocolate cocoa glaze for cake and other confectionery products will be ready as soon as you achieve the most consistent consistency.
How to make chocolate icing from cocoa powder and cream?
Glaze will get more saturated and thick, if you replace milk with cream and add a little oil. The density of the finished glaze is determined by the fat content of the cream.
Ingredients:
- powdered sugar - 245 g;
- cocoa - 45 g;
- butter - 15 g;
- cream - 65 ml.
Preparation
Dissolve the butter in warm cream over medium heat. In a slightly warmed mixture add cocoa and achieve its complete dissolution. Now start pouring powder portioning, also continuously mixing all the ingredients. Slightly cool the glaze before use.