Chocolate cream for a cake - the best recipes for soaking dessert and decoration

Chocolate cake cream will transform even the most unsuccessfully baked shortcakes. Deliciously tasty, sweet {filling} is prepared using various methods: from economical to the most sophisticated. The result is a constantly tasty treat that gourmets are ready to feast on any day.

How to create chocolate cream for a cake?

The recipe for chocolate cream for a cake has a huge number of options; anyone can find something suitable for themselves. The main condition is that it should be smooth and without lumps, so the taste of any sweetness will be at its best.

A delicious chocolate cream for a cake can be created from cocoa powder. In such recipes, dry ingredients are mixed, then watery ingredients are added in a narrow stream, stirring constantly so that lumps do not form.
If chocolate cream for a cake is prepared from chocolate pieces or from a bar, then the pieces are first melted in a water bath, and only later are the accompanying ingredients added.
The watery base of the cream can be dairy products: cream, cottage cheese, yogurt and milk. You can create {filling} using water, cottage cheese or butter.

Chocolate cream for cake made from cocoa powder

The most common method for creating chocolate cream for a cake is from cocoa. No special products are needed; the base can be either water or milk; in the end the filling will be thick, dense and very tasty. This option is very similar to custard, but is prepared without eggs, which greatly simplifies the process and makes the texture of the cream the lightest.

milk (water) – 2 tbsp.;
sugar – 1 tbsp;
cocoa powder (black) – 4 tbsp;
flour – 2 tbsp. l.;
butter – 150 g.

Mix sugar, cocoa and flour.
Add milk little by little, kneading the thick mass at first, diluting evenly with liquid.
Heat over medium heat until boiling, stirring constantly.
Cool for 15 minutes, add butter, stir.
Before using, the chocolate cream for the cake must cool completely.

Chocolate cream for chocolate cake - recipe

It is no more difficult to create chocolate cream for a chocolate cake than from powder, but the result will of course be better, the taste will be richer and brighter. Before you start making it, you need to keep in mind that the higher the percentage of cocoa beans in the product, the denser and thicker the cream will be. This {filling} is used warm; it will perfectly soak biscuits and even shortbread. This chocolate cream is quite good for covering a cake.

chocolate – 200 g;
milk – 1 tbsp.;
sugar – 150 g;
butter – 150 g.

Melt the chocolate in a water bath.
Heat the milk and sugar without bringing to a boil.
Pour the chocolate into the milk mixture, stirring constantly.
Add the butter and let the cream cool slightly while it thickens.

Chocolate cream cheese for cake - recipe

Chocolate cream cheese for a cake is prepared without adding any watery ingredients and comes out very thick and dense, so it is better to soak the cakes in syrup before using. It's the perfect filling for a fluffy sponge base and pairs well with berries to top off a dessert recipe.

mascarpone – 500 g;
dark chocolate – 200 g;
sweet powder – 100 g.

Melt the chocolate in a water bath.
Beat mascarpone and powder until fluffy with a mixer.
Pour in warm (not hot!) chocolate, beat again with a mixer.

Creamy chocolate cream for cake

Chocolate cream on cake cream comes out very light and airy. To ensure that the mixture comes out of high quality, use 35% cream, it should be cool and do not overdo it, watch the mixture so that the product does not turn into butter. Chocolate is added warm at the end of production. This cream is good for soaking cakes and for decorating the finished dessert.

cream 35% – 200 ml;
chocolate – 100 g;
sweet powder – 150 g.

Melt the chocolate in a water bath, set aside, it should be warm before using.
Whip cool cream at high speed, add powder.
Continuing the movement of the device, pour in warm chocolate.

Sour cream and chocolate cream for cake

The most common chocolate cream for a cake is sour cream. It will help out if you need to quickly create a dessert for tea. It is perfect for store-bought cakes, it soaks them perfectly, so you don’t have to use syrup in the form of impregnation. Cocoa powder and a black or milk bar will also work as a chocolate base.

sour cream 25% – 400 ml;
cocoa – 3 tbsp. l.;
chocolate – 50 g;
sweet powder – 50 g;
thickener for sour cream (as needed).

Melt the chocolate, cool until warm.
Beat the cooled sour cream, adding powder, cocoa and thickening powder.
Pour in the chocolate, continuing the mixer for another minute.

Chocolate butter cream for cake

This thick chocolate cream for a cake is often used to decorate a dessert or as a thick layer between the cakes. To transform the butter into cream, beat it softly at high speed with a mixer with sweet powder until fluffy. It is cooled before use. It will not cope with soaking the cakes; for this it is better to use syrup.

butter 82% – 200 g;
sweet powder – 200 g;
chocolate – 150 g;
vanilla.

Melt the chocolate and cool until warm.
Beat the soft butter with a mixer, adding powder. The mass should turn white and turn into a light cream.
Pour in lukewarm chocolate in a thin stream and continue whisking.
The chocolate cream with butter for the cake must cool completely before adding.

Chocolate cream charlotte for cake

The most delicious cream for chocolate cake is Charlotte. The recipe is similar to regular custard, but in this case thickeners in the form of flour or starch are not added. For a special taste, add rum or chocolate liqueur; if you are preparing a dessert for children, replace the alcohol with vanilla. In any case, the dessert will turn out to be mega-chocolate and will literally blow away all those with a sweet tooth.

milk – 150 ml;
sugar – 200 g;
yolks – 3 pcs.;
butter – 150 g;
chocolate – 150 g;
liqueur – 20 ml.

Grind the yolks with sugar, pour in the milk and place in a water bath.
Cook the mixture until thickened.
Beat soft butter to a snow-white fluffy mass, add liqueur and milk without stopping the mixer.
Melt the chocolate and pour into the cream, stir.
Before using, the Charlotte chocolate cream for the cake must cool completely.

Chocolate cream for sponge cake - recipe

You can prepare chocolate cream for a sponge cake using any recipe. Fluffy shortcakes are very easy to soak. If you don’t have time to create a complex dessert, make an impregnation based on condensed milk, butter and add chopped nuts to the composition. For a special taste, you can add a little rum or coffee liqueur; vanilla is suitable for a children's cake.

boiled condensed milk – 200 ml;
butter – 180 g;
coffee liqueur – 50 ml;
cocoa – 2 tbsp. l.

Beat soft butter into a snow-white fluffy mass.
Add condensed milk while continuing to beat.
Add cocoa and liqueur.
Cool the cream slightly before use.

Chocolate cream for cake decoration

Chocolate ganache cream for cakes has proven itself excellent in dessert decorations. By adjusting the density and thickness of the filling, you can create unusual confectionery masterpieces in your kitchen. If you need to do a narrow job, choose chocolate with a high content of cocoa beans, such a cream quickly thickens. If you need to create beautiful drips on your cake, ganache is the perfect solution.

dark chocolate – 100 g;
butter – 40 g;
powder – 50 g;
cream 35% – 100 ml.

Break the chocolate and set it aside.
Heat the cream and powder without bringing to a boil.
Pour the cream mixture into the chocolate, stir until the pieces melt.
Add oil, stir, whisk as needed.

Chocolate cream for a cake, how to create it at home, photo. Recipes for delicious chocolate cream, video

Not all novice housewives know that an ordinary sponge cake can be transformed into a dressed-up pastry. It's completely easy and looks like a magic trick. Chocolate cake cream can decorate even the most unattractive cakes. No matter what recipe it is prepared from, it always comes out very tasty. In order for the cream to be light, airy, and homogeneous, you need to familiarize yourself with some manufacturing secrets. Culinary experts are happy to share tips and advice, following which you can prepare your masterpieces.

How to prepare cream for a cake

There are a huge number of different chocolate creams for cakes. With their help you can not only grease shortcakes, but also fill waffle and 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:

All ingredients must be at the same room temperature: this is the key to successful mixing of goods. If the condition is met, there will be no peeling of one component from the other.
The creamy mass must have a thick consistency so that when spread it does not spill or drip.
It is necessary to prepare the cream only in dry, unstained containers. If you grease its walls with half a lemon, the mass will not stick and will separate perfectly.
The mass should be cooked over low heat, in a thick-bottomed container if possible. This way the mixture will warm up perfectly and will not burn.

Custard

This recipe is suitable for all cakes, pies, pastries. “Napoleon” is especially tasty, the cream for which is prepared on the basis of a traditional custard consistency, but chocolate notes will add a rich, thick flavor to it. Prepared using common products:

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

Chocolate custard is prepared as follows:

To quickly soften the butter, you need to cut the bar into slices and let it warm up at room temperature.
Beat the yolks, adding sugar in small portions until the mixture turns snow-white.
Continuing to whisk, pour in the heated milk evenly in a very narrow stream.
Place the container with the custard mixture over moderate heat.
While the mixture is on the stove, you need to stir constantly, touching the bottom with a whisk so that the yolks do not burn.
Add the chopped chocolate bar and whisk until smooth.
The custard mixture must be boiled until the semolina mixture is mixed, then left to cool naturally.
Beat the softened butter until fluffy and light in color.
Add the butter little by little into the cooled cream, whisking vigorously all the while.

For the chocolate sponge cake

This pie goes perfectly with Charlotte cream. Sponge cakes coated with chocolate mixture are quickly soaked and become juicy and delicious. Due to its thickness, this cream perfectly fills bulges and voids when assembling the cake. What is needed for production:

testicles - two medium ones;
milk – 250 ml;
butter – 500 g;
sugar – 300 g;
bitter chocolate – 170 g.

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

Oil

Due to the high fat content, not many people like this {filling}: the base is butter. Not many people use it to grease all the cakes; 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:

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

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

With cocoa

If you do not have the ability to purchase chocolate, then cocoa, which every housewife has, will be a good substitute. Such a 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 create cream for a cake:

Mix dry ingredients in a deep saucepan and add milk.
Cook over heat for about 20 minutes, add butter.
Boil for a couple of minutes, finish when the mixture becomes silky and glossy.

Made from chocolate

Children will especially enjoy the cake cream with chocolate filling. This mass is used to spread on snow-white bread. This dish is perfect for breakfast, which will fill the day with energy and good mood. What products is it made from:

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

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

Find out more recipes on how to make cream for wafer rolls.

Video on how to make cake cream at home

A good selection of videos with recipes for all occasions. The first video will be of interest to novice confectioners, thanks to it you will learn how to whip custard correctly. The cook will tell you how to cool the cooked mass so that it does not become covered with a film. Watch the 2nd video and you will learn what ganache is, how to prepare it correctly and what to create so that the mixture does not turn out bitter. The following videos tell you what products are used to make chocolate cream and how to assemble the cake correctly.

Granny Emma's chocolate custard

Chocolate cream ganache

Chocolate-caramel savory cream for sponge cake

Making cream from chocolate paste

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Chocolate cream for cake - 9 delicious recipes

Chocolate cake cream is used to fill and decorate desserts. The shortcakes soaked in a lush mixture turn out to be tender, deliciously savory, and fragrant. We present recipes for making sweets that will transform the most ordinary donuts into a miracle dessert!

All-purpose cocoa powder recipe

To make chocolate cream for a cake from cocoa powder, you need ordinary products. It comes out on a water or milk base. The manufacturing process is simple, even a young housewife can master it.

milk (water) – 05 l;
sugar – 170 g;
cocoa – 4 tbsp. l.;
flour – 2 tbsp. l.;
butter – 140 g.

Flour is combined with sugar and cocoa.

Add milk little by little in a narrow stream. At first the mixture should be thick, then it is diluted with the remaining liquid.
Place the resulting mass over medium heat and heat to a boil. It is important to stir the cream constantly so that it does not burn.
After boiling, the composition is cooled.
Add oil and mix thoroughly.
The cooled cream is ready for use.

The recipe does not include eggs, so the layer comes out light and airy. It will be a beautiful decoration for any dessert.

Chocolate cream for cake with cream

Chocolate cream with cream is prepared quickly and easily. It is used to decorate various baked goods.

cream - 110 ml;
chocolate - 100 g;
butter - 30 g.

Cream with the highest percentage of fat content is poured into the bowl.
If you use a product with a low fat content, the cream may not harden.
Butter, cut into pieces, is added to the cream.
Heat the mass until the product is completely melted. Mix the ingredients with a whisk.
Add pieces of chocolate.
Place the dishes on the fire and cook until the tiles are completely dissolved.
I mix thoroughly with a whisk.

Place the dish in the refrigerator where it will harden. The result will be a good dessert that will be a great substitute for ice cream for your household.

Cooking with chocolate

Chocolate cream for a sponge cake comes out as simply as from cocoa, but the taste will differ in richness, because the favorite delicacy in bars is a generous product that is valued in all countries of the world.

high-quality chocolate – 1 pc.;
whole milk – 0.25 l;
regular sugar – 140 g;
butter – 140 g.

The chocolate is melted.
Sugar is added to the milk and heated without boiling.
The tiles dissolved in a water bath are combined with the milk mass.
Add oil and mix well.

Cool the cream until thick.

To ensure that the shortbreads are better soaked, use the purchased product warm. The cake will be juicy, with an unsurpassed bitter taste, just like the chocolate itself.

With the addition of sour cream

A sour cream-based dessert cream perfectly complements both homemade and store-bought shortcakes. It won’t take much time to make, and your family and friends will be in complete ecstasy from the dessert.

sour cream – 2 tbsp;
cocoa powder – 3.5 tbsp. l.;
chocolate – 60 g;
sweet powder – 60 g;

Chocolate cream for cake

Chocolate cream is suitable for any cake coating. Curd mass, sour cream, condensed milk, milk, cream cheese for a cake, cream, mascarpone, different types of chocolate, butter of any fat content, carob or cocoa - just a small list of goods that can be used to create a filler.

The mixture of chocolate with cream or butter is the fattest and is suitable for those who do not watch the calorie content. The leanest version of the interior involves the use of skim milk, starch and carob.

Below are the most successful methods for creating cream. Any housewife will be able to choose an impeccable recipe for fragrant and savory sweets that suits her taste.

Chocolate cream with cream
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Cream with mascarpone
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Cocoa based cream
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Chocolate cream with liqueur
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Chocolate cream with condensed milk
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Sour cream
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Chocolate cream with cream

This cream has a soft, smooth texture and is suitable both as the inside and for covering the top of the cake. Using more or less water, the ganache for the cake acquires the appropriate density and thickness.

Ingredients:

cream 35% (110 grams);
bitter chocolate (100 grams);
butter (35 grams);
sweet powder (2 tbsp).

Manufacturing:

Pour the required amount of cream into the saucepan and add sweet powder. Combine the products and heat the mixture until it boils.
Add pieces of chocolate to the hot mixture and leave for 2-3 minutes (without stirring the ingredients).
After the sweet tile has melted, we begin to stir the ingredients until the workpiece acquires a uniform color. Add butter to the warm mass and combine the ingredients for the cream again. This mixture can also be used for mastic. Its surface comes out very smooth. We use a special spatula to smooth the surface.

Cream with mascarpone

This cream with mascarpone turns out indescribably tender, light and unique. It is successfully used as a filler for sour cream and sponge cakes. In order for the baked goods to keep their shape perfectly, it is recommended to add gelatin or agar-agar to the filling.

Ingredients:

mascarpone (200 grams);
chocolate (100 grams);
sweet powder (2 tbsp)
agar-agar (8-10 grams);
water (50-60 ml);
cream 35% (100 ml).

Manufacturing:

Fill the agar with water. We wait 30-40 minutes.
Pour the cream into a saucepan, add sweet powder. We are waiting for the preparation to boil. Add prepared agar. Combine the ingredients and begin stirring the mass until it acquires a thick and uniform texture.
Add mascarpone to the slightly cooled mixture. Using a pastry whisk, mix the ingredients. The last step is adding chocolate melted in a water bath.
We use mascarpone cream for the cake right away, because the mass on the agar quickly begins to harden. To create a cake, it is recommended to choose a springform pan. This will make it easier for you to remove the treat after it is completely cooked. The leanest version of this dessert involves the presence of skim milk instead of cream and curd mass instead of mascarpone.

Cocoa based cream

A successful version of the recipe with which you can make chocolate cream for a cocoa cake from economical and ordinary goods.

Ingredients:

milk (500 ml);
cocoa (2 tbsp);
butter (30 grams);
sugar (3 tbsp);
starch (3 tbsp);
vanillin (pinch).

Manufacturing:

Pour 300 ml of fresh fat milk into a saucepan and heat it.
Add granulated sugar, cocoa and butter into the pan. If we are preparing a lean version of the recipe, then we take skim milk, exclude butter from the ingredients, and replace cocoa with carob. Using a broom, make the watery mixture homogeneous and bring it to a boil.
Continuing to work with the whisk, cook the sweet mass for another 2-3 minutes. Remove the saucepan from the stove, pour the remaining milk into the bowl and add starch. Thoroughly mix the ingredients and add them to the hot mixture.
Now heat the cream again until it becomes thick and dense. We use chocolate cream for the sponge cake, and also as a filler for the rest of the cakes.

Chocolate cream with liqueur

This recipe is suitable for creating “adult” desserts. A cake based on it will turn out catchy and tasty, with a rich chocolate smell. For this we can use our own favorite cake recipe, with any composition of ingredients.

Ingredients:

chocolate (500 grams);
butter (250 grams);
liqueur (1 tbsp).

Manufacturing:

Break the chocolate bars into random pieces and heat in a water bath until the mass becomes soft.
Add the butter, chopped into sections, into the bowl with the preparation. Using a mixer, begin to beat the ingredients.
The final step in the production of creamy chocolate cream for a cake is the addition of high-quality liqueur. Beat the ingredients for a couple of minutes and use them to decorate cakes or desserts.

Chocolate cream with condensed milk

This filling option will appeal to condensed milk lovers. In addition, this preparation does not require heat treatment, which makes regular chocolate cream easily accessible in the summer. To create sweetness, it is recommended to take condensed milk without vegetable additives. This ensures the creation of a high-quality dessert with the desired density and texture. You should also carefully approach the choice of cocoa. It must contain a huge amount of cocoa beans, have the appropriate color and smell.

Ingredients:

condensed milk (1 can);
butter (250 grams);
cocoa (3 tbsp);
vanillin (to taste).

Manufacturing:

Pour the condensed milk into a deep bowl and add the required amount of butter. We begin to stir the ingredients (at the highest power of a blender or food processor).
After the mixture becomes homogeneous and thick, pour cocoa powder into the bowl.
Beat the mixture for a couple more minutes, send it to the refrigerator (for 30-40 minutes).
After the cream for decorating the cake becomes thickest, we use it for its intended purpose.

Sour cream

This cream will appeal to lovers of quick and ordinary desserts. It will also make a successful chocolate cake with cherries and sour cream. It can even be used to soak regular sponge cakes that can be purchased at the store. To create sweetness, you need to use only high-quality sour cream with the highest fat content. Otherwise, you will end up with a watery mass that cannot be used as a filler.

Ingredients:

sour cream (500 ml);
granulated sugar (200 grams);
thickener for sour cream (1 sachet);
vanilla (pinch);
cocoa (3 tbsp).

Manufacturing:

Pour the thick milk product into a deep bowl and add granulated sugar.
Using a food processor or blender, beat the mixture until fluffy.
Pour in the recommended amount of cocoa and combine the ingredients again.
Add thickener to the bowl. Determine its norm without the help of others, depending on the advice indicated on the package. Beat the mixture for a couple of minutes, use regular sour cream and chocolate cream at your own discretion. Using the same principle, we can make a cake with snow-white cream, excluding cocoa powder from the composition.

The chocolate cream recipes described above are a real paradise for those with a sweet tooth. Anyone can choose a recipe for themselves, depending on their means and taste preferences. Using the latest cream every time, you can create desserts that will amaze and amuse your guests and make any celebration unforgettable.