Chocolate cream for decoration. Chocolate cream for cake made from cocoa powder: recipes and advice from confectioners. Option with added oil

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Not all novice housewives know that an ordinary biscuit can be turned into elegant pastries. It's not difficult at all and looks like a magic trick. Chocolate cake cream can decorate even the most unattractive cake layers. No matter what recipe it is prepared from, it always turns out very tasty. To make the cream light, airy, and homogeneous, you need to familiarize yourself with some cooking secrets. Culinary experts are happy to share tips and recommendations, following which you can prepare your masterpieces.

How to make cream for a cake

There is a large variety of chocolate creams for cakes. With their help, you can not only grease cakes, but also fill waffles, puff pastries, stuff eclairs, and even use them as gravy for pancakes and pancakes. When experienced chefs prepare creams for cakes, they adhere to the following rules:

1. All ingredients should be at the same room temperature: this is the key to successful mixing of products. If the condition is met, there will be no peeling of one component from another.
2. The creamy mass should have a thick consistency so that when spread it does not spread or drip.
3. The cream should be prepared only in dry, clean containers. If you grease its walls with half a lemon, the mass will not stick and will separate well.
4. The mass should be cooked over low heat, if possible in a container with a thick bottom. This way the mixture will warm up well and won’t burn.

Custard

This recipe is suitable for any cakes, pies, pastries. “Napoleon” is especially tasty, the cream for which is prepared on the basis of a classic custard mixture, but chocolate notes will add a rich, thick flavor to it. Prepared using simple ingredients:

• milk – 100 ml;
• dairy and vegetable product – 150 g;
• dark chocolate – 100 g;
• sugar – 180 g;
• chicken egg yolks – 6 pcs.

Chocolate custard is prepared as follows:

1. To quickly soften the butter, you need to cut the bar into slices and leave to heat at room temperature.
2. Beat the yolks, adding sugar in small portions until the mixture turns white.
3. Continuing to whisk, gradually pour in the warmed milk in a very thin stream.
4. Place the container with the custard mixture over moderate heat.
5. While the mixture is on the stove, you must stir constantly, touching the bottom with a whisk so that the yolks do not burn.
6. Add the chopped chocolate bar and whisk until smooth.
7. The custard mixture needs to be boiled until it has the consistency of semolina porridge, then left to cool naturally.
8. Beat the softened butter until fluffy and light in color.
9. Add the butter little by little to the cooled cream, whisking vigorously.

For the chocolate sponge cake

This pie goes well with Charlotte cream. Sponge cakes coated with chocolate mixture are quickly soaked, becoming juicy and tasty. Due to its thickness, this cream fills well the unevenness and voids when assembling the cake. What you need for cooking:

• eggs - two medium ones;
• milk – 250 ml;
• butter – 500 g;
• sugar – 300 g;
• dark chocolate – 170 g.

How to cook:

1. Pour milk over sugar and put on fire. Stir until the sand dissolves.
2. Beat the eggs, add the cooled milk mixture to them, and beat.
3. Boil, the syrup should resemble condensed milk.
4. Beat in the melted butter with a mixer and add milk syrup in small portions.
5. Melt the chocolate, add to the cream, mix thoroughly.

Oil

Due to the high fat content, not everyone likes this filling: the base is butter. Few people use it to grease all cake layers; this mixture is suitable for decorating the surfaces of the cake. Using a pastry syringe, make inscriptions, roses, and outline the sides and edges of the cake from butter cream. Ingredients:

• powdered sugar – 150 g;
• milk – 200 ml;
• butter – 240 g;
• cocoa – 50 g;
• lemon juice or vanillin - to taste;
• corn starch – 30 g.

How to cook:

1. Mix milk with powder, put on fire until boiling.
2. Add starch to the milk syrup, boil and cook until thick sour cream.
3. Beat the butter with a mixer for two minutes, mix with milk-starch syrup.

With cocoa

If you do not have the opportunity to purchase chocolate, then cocoa, which every housewife has, will be an excellent replacement. This filler will not have a very pronounced taste, but very gentle and not intrusive. Dessert ingredients:

• milk – 300 ml;
• cocoa powder, starch - two tablespoons each;
• flour - three tablespoons (tablespoons);
• butter – 100 g.

How to make cake cream:

1. Mix dry ingredients in a deep saucepan and add milk.
2. Cook over heat for about twenty minutes, add butter.
3. Boil for a few minutes, stop when the mixture becomes silky and glossy.

Made from chocolate

Children will especially enjoy cake cream with chocolate filling. This mass is used for spreading on white bread. This dish is great for breakfast, which will fill the day with energy and a great mood. What products is it made from:

• dark chocolate – 1 bar;
• flour - three tablespoons;
• condensed milk - can.

Preparation:

1. Combine condensed milk and chocolate, making the mass homogeneous.
2. Add flour in small portions, stirring with a whisk; put on heat.
3. Cook until the mixture becomes thick.

Find out more recipes on how to cook

Chocolate cake cream is considered one of the most commonly used types for layering, coating and decorating desserts. We offer you to consider several selected and proven recipes for preparing lush mass.

Chocolate cream for a cake made from cocoa powder will look gorgeous as a decoration.

• 500 g milk;
• drain butter 30 g;
• 2 table. l. cocoa powder;
• starch - 3 table. l. (you can use flour);
• granulated sugar - 3 table. l.;
• vanilla - a bag;
• a little salt.

Heat 300 ml of milk in a saucepan. Add butter, sugar, cocoa, and salt to boiling milk. We continue to boil, stirring constantly, for a few more minutes until a homogeneous mass is formed. Mix the remaining milk with starch and pour into hot milk and cocoa. Bring to a boil again, remembering to stir constantly until the mixture thickens. Boil for a few minutes. Remove from heat, add vanillin. The mixture should be stored in the refrigerator until ready to use.

Chocolate cream is good for sponge cake.

Instead of cocoa, the cream can be made from dark chocolate bars:

• powdered sugar – 420 g;
• 2 ½ bars of dark (72%) chocolate;
• 330 g butter drained;
• eggs – 2 pcs.;
• a pinch of salt;
• vanilla - bag.

You need to melt the chocolate first. Beat the plum. butter with vanilla, salt. Gradually add powder and eggs and continue beating. After obtaining a homogeneous mass, pour in the cooled melted chocolate. Beat everything well again.

On a note. If the cream recipe contains eggs, then they should only be used chilled - this way they beat better.

Making cream cheese for a cake is not difficult.

For cooking you need the following products:

• curd cream cheese – 300 gr;
• 100 grams of fatty plums. butter, dark chocolate, powdered sugar.

It is better to get the oil in advance so that it softens. The chocolate should be melted in a water bath. After it has cooled, combine with softened butter in the bowl of a blender or mixer, add powder, beat well until all lumps disappear. Pour cheese into the resulting fluffy mass. Continue mixing at medium speed. As soon as the mass becomes homogeneous, we complete the process. If you miss the moment, separation will begin and grains will appear. The mixture must be cooled before use - half an hour in the refrigerator is enough.

With added cream

The cream with the addition of cream turns out to be very tender. Chocolate buttercream is a real delicacy that is perfect for decorating a cake.

For cooking you will need products:

• chocolate (preferably confectionery) – 150 g;
• heavy cream – 0.4 l;
• 15 g gelatin;
• can of condensed milk.

Prepare gelatin - fill it with cold water (proportion - 1:5). After the component swells, it needs to be slightly heated in a water bath. At low speed, beat the cream with a blender or mixer, gradually pour in the condensed milk. As soon as the mixture begins to thicken, pour the cooled chocolate into it. Then add lukewarm gelatin in a thin stream. At the same time, continue to knead the mixture at medium speed. As soon as the mixture begins to thicken, turn off the blender. Cream and cream cannot be stored for a long time; 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 glass of milk;
• cognac – 2 table. l.;
• yolks – 3 pcs.;
• dark chocolate bar;
• sugar – 1 glass;
• 150 grams of butter, drained.

Beat the yolks with sugar until foam forms. Mix with milk and cook in a water bath until the mixture thickens. Beat the softened butter with a blender for 5 minutes, pour in the cognac and gradually add the mixture of milk and yolks. Add melted chocolate. Mix everything well and start decorating the desserts.

Sour cream and chocolate layer

This cream not only serves as a decoration, but can be used as a layer between the cake layers. The cake with sour cream and chocolate is soaked very well and turns out tender.

Required Products:

• powdered sugar - 1-2 table. l.;
• 0.2 l of fat sour cream;
• cocoa powder – 1-2 table. l.

Mix the dry ingredients - cocoa and powder. Add sour cream one spoon at a time and mix well. The process is long and labor-intensive. But it can be lightened by diluting the cocoa powder with a small amount (50 ml) of a little warmed milk, and then adding sour cream. This mixture soaks the cake layers well. And if you add starch or gelatin, it can be consumed as an independent dessert.

Ganache for decorating desserts

Ganache cream is thick and hardens quickly. It makes good voluminous decorations using a pastry syringe or sleeve.

Products you will need:

• 180 g butter;
• cocoa powder - 1 table. l.;
• chocolate – 240 gr;
• can of condensed milk.

Beat the soft butter in a blender for 5 minutes. Add condensed milk one spoon at a time. Then add cocoa. Also gradually pour in melted chocolate at room temperature. Beat everything well. If the mixture turns out to be liquid, then after 10 minutes it will definitely harden.

Option with added oil

Oil creams are very popular. A cake with butter cream not only soaks the cakes, but also hardens well; for this, the finished cake is placed in the refrigerator for a while.

Let's prepare it with chocolate:

• powdered sugar – 200 g;
• 150 g butter drained;
• vanilla;
• chocolate bar.

Beat the softened plum. butter with vanilla and powdered sugar. In this case, the powder must be poured in parts. Add melted cooled chocolate and beat until smooth. The mixture can be used immediately, or kept in the refrigerator for a while to thicken.

On a note. The cream can be made not only from black, but also from milk and even white chocolate. But you need to take into account the color change.

Custard chocolate cream

The cake with custard soaks well and turns out very tasty. It will take a little longer to prepare, but we recommend trying it if possible. If there is a little cream left after layering the cake, you can replace the dessert with tea by serving the leftovers in bowls.

So, what will it take?

• corn starch – 1.5 tbsp. spoons;
• 2 yolks;
• ¼ l milk;
• 20 g oil
• chocolate bar.

Beat the yolks with starch and sugar. The milk should be brought to a boil, which is then poured into the yolks in a stream, not forgetting to stir. Bring the resulting mass to a boil in a water bath, continuing to stir regularly. Combine the yolk mixture with melted chocolate. Mix well again. Add softened butter to the mixture and bring until smooth. We place the resulting mass in a bath of cold water to thicken, while it must continue to be stirred so that thickening and cooling occur evenly.

Important! The disadvantage of this type of cream is the short shelf life. Therefore, the finished product must be stored in the cold!

Chocolate is a delicacy that almost every person loves, from small children to adults. Not so long ago, people tried chocolate, but they have already learned how to prepare the most unusual delicacies from it. This has become a real breakthrough in cooking, since chocolate has a specific taste that leaves few people indifferent. Chocolate cream is a universal cream that can be used not only in cakes, but also in various other desserts and dishes. There are a huge variety of recipes for various chocolate creams, but the main thing is that the main ingredient is always delicious chocolate.

Preparation of universal chocolate cream

This is the simplest, but at the same time very tasty cream recipe, it is not too sweet and is suitable for culinary masterpieces. To prepare you need the following ingredients:

• One can of condensed milk.
• One stick of butter.
• One tablespoon cocoa powder (amount can be increased to suit your taste for a richer flavour).
• 20 grams of alcohol.

Cooking technology:

• First of all, it should be noted that it is better to pre-dilute cocoa powder in a small amount of milk or water, in this way it will be possible to achieve a more pronounced chocolate taste.
• Transfer the softened butter into the container where you will prepare the cream and beat it.
• Gradually add condensed milk.
• When you have a homogeneous cream consistency, add cocoa powder and a little alcohol to it.

Classic chocolate cream recipe

You will need the following ingredients:

• 3 chocolate bars.
• 2 sticks of butter.
• 2 cups powdered sugar.
• 2 eggs.
• Vanilla.
• A pinch of salt.

Preparation:

• Place the softened butter in a previously prepared container and add salt, vanilla and beat for three minutes.
• Gradually add powdered sugar to the homogeneous mass and beat in the eggs one at a time.
• When the mass becomes homogeneous, add the prepared chocolate and continue beating for two minutes.
  The cream is ready.

Chocolate custard cream

The custard turns out to be very tender and tasty, try making it, and your loved ones will not remain indifferent to it. Prepare the following ingredients:

• 1 glass of milk.
• 50 grams of sugar.
• 2 yolks.
• 35 grams of starch.
• 1 chocolate bar.
• 25 grams of oil.

Cooking technology:

• You need to prepare a water bath and melt the chocolate in it.
• Pour the yolks into a container and add sugar, starch, and grind thoroughly.
• In another container, boil the milk and add it in a thin stream to the whipped mass, whisking it thoroughly with a whisk.
• The mixture must be strained and placed on the fire, constantly stirring the mixture and allowing it to boil. After boiling, wait another 2-5 minutes and add melted chocolate.
• Add butter to the cream, beat well.
• In order for the cream to have a uniform consistency, it must be cooled quickly, use cold water or ice, stir the cream thoroughly while cooling.

Chocolate cream is the most common layer in confectionery. It is often used to decorate cakes, pastries and other delicacies. In order to prepare a beautiful and delicious chocolate cream for a cake, you need to understand the intricacies of preparing its varieties from various ingredients. Fortunately, this won't be too difficult to do.

Cooking rules

There are a large number of recipes for this beloved chocolate delicacy, and every housewife will be able to choose exactly the one she likes. You just have to imagine a sponge cake with chocolate cream, and you already want to eat it. Light, thick, delicious, this cream can be described endlessly. Even a novice pastry chef knows how to make chocolate cream for a cake and can prepare a wonderful treat by just baking sponge cakes and brushing them with chocolate mixture.

The main rule in preparing chocolate cream is that it is completely homogeneous, without small or large clots or lumps. When making treats, it is important to take into account some features:

The simplest and most common way to prepare a delicate delicacy is to use cocoa. It seems that everyone knows how to make chocolate cream for a cake from it.

You can use water or milk as additional ingredients, which is decided by the master. In both cases it will turn out very tasty and beautiful. This recipe is a little similar to making custard, but it's much easier and faster.

Ingredients:

You need to take all these components and start mixing together. This is done in a special sequence:

• Mix sugar, cocoa powder and flour;
• Pour in milk little by little, first forming a very thick mass and gradually diluting it to the desired liquid consistency;
• Heat in a container placed over low heat, gradually bringing to a boil;
• Cool the resulting mass for about a quarter of an hour, after which butter is added.

Before using the mixture, it must be completely cooled, preferably in the refrigerator. Once completely cooled, you can spread it on a biscuit or nut cake, and you will get a magnificent cake.

This recipe can rightfully stand out among others. It is quite simple and at the same time interesting. In order to make a chocolate treat this way, it is important to use chocolate bars with a high cocoa bean content. In this case, the taste will be rich and bright. It makes an excellent filling for cakes, as well as decorating them.

Ingredients:

• Chocolate - 200 grams;
• Milk - 1 glass;
• Sugar - 150 grams;
• Butter - 150 grams.

Cooking rules:

• The chocolate bar is placed in a water bath;
• While it is melting, you need to heat the milk, mix it with sugar and do not bring to a boil;
• Gradually pour the chocolate into the milk, constantly stirring the resulting mass. After this, you need to add butter and beat everything with a mixer. The cream is ready and suitable for absolutely any purpose.

Children really like this cream, as it is sweet and a bit like ice cream. It will be a wonderful cake decoration for any occasion.

Cheese fudge

The main feature of this chocolate cake cream, the recipe for which is simple, is that it is made from a large amount of cheese. The cream turns out very delicate. This mixture will serve well both as a decoration for any confectionery product and as an independent treat. To prepare you will need:

Before preparing the mixture, it is best to melt the butter at room temperature until soft.

The chocolate is infused in a water bath until it reaches the consistency of butter. After this, the ingredients are mixed and whipped using a mixer, a little powdered sugar is added to them and continue to beat.

When the mass becomes fluffy, cheese is added to it. It is necessary to continue whisking until the mixture becomes homogeneous. It is important to stop the whipping process in time, otherwise the mass may separate and lumps will appear. The resulting creamy mass can be used as an excellent filling for a cake or an open pie, and can also be turned into amazing cakes, the taste of which will be remembered for a long time by everyone who tries them.

Attention, TODAY only!

Today we will tell our readers how to prepare light chocolate cream for chocolate cake. One that can be used as an independent dessert, because the finished cooled mass resembles pudding in consistency and taste. We won’t ignore traditional options for decorating biscuits.

Recipe for light cream for a cake made with milk

This light one made with milk is made from almost the same ingredients as custard. However, the recipe presented does not contain eggs, and even an inexperienced cook can complete it. Here is a complete list of ingredients for preparing the cream:

• fatty (from 4%) - 500 ml;
• butter - 1 tbsp. spoon;
• granulated sugar - 3 tbsp. spoons;
• cocoa powder - 2 tbsp. spoons;
• potato starch - 3 tbsp. spoons;
• a pinch of vanillin;
• salt - on the tip of the knife.

Cooking process

To make chocolate cream for chocolate cake, we need a small saucepan. Pour approximately 300 ml of milk into a container, add cocoa, butter, granulated sugar and salt. Now mix the ingredients and put the saucepan on the fire. The mixture should come to a boil, reduce the gas and cook the cream for 2 minutes, stirring continuously. After the specified time has elapsed, remove the saucepan from the heat.

Now you need to take another bowl and place the starch in it. It is necessary to dilute the bulk product in the remaining milk.

Tip: in order for the starch to dissolve in cold milk immediately without lumps, you need to add liquid a little at a time, stirring the mixture after each addition.

We combine the cold mass with the hot one, and put it on low heat again. Very soon our homemade chocolate cream will boil again. After boiling, the composition will swell and thicken almost immediately, but we need to cook the contents of the saucepan for some more time. Therefore, you need to put in a little effort and stir the chocolate mass as quickly as possible. Cook again for 2 minutes, remove from heat, add vanilla sugar and cool the resulting chocolate cream. For chocolate cake, use only completely cooled, refrigerated mixture. If you plan to serve the cream as an independent dessert, then before putting it in the refrigerator, pour it into bowls.

The presented version of chocolate cream is not fat enough for waffle and shortbread cakes.

A small addition will help to place a clearer emphasis on the chocolate taste. When you coat the cakes with the resulting chilled mixture, sprinkle shavings on top and the dessert will taste perfect.

If you plan to use the cake, be sure to cover the mixture in the refrigerator with a lid. But it’s better not to cover the bowls with an independent dessert, as they will acquire an additional zest - they will be covered with a delicious crust.

Before creaming, apply syrup to the cakes. This way, the chocolate composition will be smoother and easier to spread on the sponge cake.

The resulting pudding can be decorated with crushed nuts, chocolate chips, berries and whipped cream.

cream: recipe

We present to your attention a basic recipe for chocolate cream, which you can transform at will. To do this you will need the following ingredients:

• condensed milk - 240 g;
• softened butter - 400 g;
• egg yolks - 2 pieces;
• cocoa powder - 40 g;
• cold water - 20 ml.

Cream preparation process

First you need to beat the egg yolks by adding water. You can use a whisk. This method also cannot be done without heating. Therefore, we place the yolks immediately in a saucepan and add condensed milk to them (a little more than half a can). Stir the mixture and cook until thick, stirring constantly. After the composition has thickened thoroughly, add cocoa and butter directly into the saucepan. All that remains is to mix the ingredients in a saucepan, cool and you can use it for its intended purpose.

Cream ganache

Glaze lovers love to make chocolate cream not from cocoa, but from real bitter chocolate melted in hot cream. The result is a rather viscous composition, similar to a truffle filling with a pronounced chocolate taste. To prepare the cream we will need:

• cream 30% - 110 ml;
• butter - 35 g;
• dark chocolate - 1 bar (100 g);
• powdered sugar - 2 tbsp. spoons.

The cream must be mixed with powder in a saucepan, put on fire, heated, but not boiled. Next, remove the mixture from the stove and place the crushed chocolate in it, without stirring, leave for three minutes to melt. Then mix with a whisk, add butter and mix again. The ganache cream is ready. It can be used as a glaze or as a layer in combination with the two options presented earlier.

Tip: if you increase the proportion of chocolate in the recipe, the composition will turn out to be similar to truffle candies. But for layering cake layers, a cream with an increased proportion of cream relative to chocolate is better suited.