Chocolate cream for 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 one 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.

Delicious chocolate cream for the 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 to create 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 cake cream must cool one hundred percent.

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 the 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 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 one hundred percent before adding.

Chocolate cream charlotte for cake

The most delicious cream for chocolate cake is Charlotte. The recipe resembles 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 one hundred percent.

Chocolate cream for sponge cake - recipe

You can prepare chocolate cream for 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 cake has proven itself 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 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 make 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 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:

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 cake cream:

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.

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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MY | SOUP

Ingredients
Affectionate and expressive.
Making chocolate cream
Sour cream and chocolate cream recipe

Sugar – 120-150 gr.
Flour – 2-3 tbsp. l.
Milk – 0.5 l.
Butter – 180-200 gr.
Egg – 1 pc.
Cocoa – 60 gr.
Bitter chocolate – 100 gr.

Affectionate and expressive.

Chocolate cream for sponge cake is a real masterpiece of confectionery art; its recipe is simple, but it literally hits the mark if you need to impress and please your sweet tooth.

Everyone loves chocolate for its tender, expressive taste and rich smell; it is not bad either on its own or in combination with other delicacies: biscuit and shortbread dough, creams and mousses based on cream, fruit, caramel.

Chocolate sponge cakes are very popular all over the world; they are prepared with butter, sour cream, curd, butter or custard, and various fillings are added: nuts, dried fruits, berries, liqueurs - there are so many recipes that anyone will certainly find an impeccable version among them. own taste.

But a sponge cake is truly ideal, for which both the shortcakes and the cream are made chocolate. At the same time, the taste will vary depending on what exactly they are made from: cocoa or ordinary chocolate. The extreme one can be either milky or dark, bitter or even snow-white. In addition, the cream can be given the taste and smell of coffee or nuts, honey or rum if you add them to the base.

If the sponge cake is flaky, then the chocolate cream for it can be combined with the densest one, for example, made from mascarpone or based on cottage cheese, butter or whipped cream - they can be alternated, coating the shortcakes.

And for a cake consisting of 1 thick shortcake, a watery dark chocolate cream icing is perfect, which will perfectly saturate the base and immediately decorate it.

In any case, chocolate cream for a sponge cake will turn out to be very tasty and will perfectly emphasize the tender and airy dough, so you should definitely at least try to cook such magic in order to amuse your dear sweet lovers.

Making chocolate cream

The most popular sponge cake is made with chocolate custard. The last one is perfect for a dessert consisting of 1 shortbread, which can be either light or dark. Due to the watery mixture, this cream perfectly saturates the base, as if merging with it into a single whole.

But the mass may also be the thickest, suitable for spreading several cake layers and forming a dense, thick layer between them that perfectly retains its shape.

To increase thickness, you usually use more flour or cornstarch.

In a deep bowl, beat the egg with a mixer until fluffy foam.
In a separate bowl, combine flour with cocoa powder (you can also add a teaspoon of instant coffee, vanillin, liqueur). With constant stirring, add the resulting mixture evenly to the egg foam. By the way, if for some reason you don’t want to use flour, you can replace it with condensed milk, but at the same time it’s worth reducing the amount of sugar.
Cool the milk well and pour it into a bowl with a thin stream of consistency, without stopping stirring until the mixture becomes similar to pancake dough.
Put the remaining milk to warm over a slow fire, add sugar to it. When the last one has dissolved, add the batter to the milk, making sure to stir everything vigorously.
Bring the mixture to thicken, then remove from heat and cool.
Soften the butter at room temperature, then combine it with the cooled mixture and beat with a mixer for at least 5 minutes.
Melt the chocolate bar separately in a water bath, cool slightly, add to the rest of the ingredients, mixing thoroughly.

The finished cream should be homogeneous, smooth, and quite fluffy. It’s better to coat the shortbreads with it right away.

Sour cream and chocolate cream recipe

The most playful version of chocolate sponge cake can be prepared with sour cream. It holds its shape unsurpassedly, freezes perfectly, and with its help you can even even out a not-so-successful sponge cake or create shapes for decorating a dessert.

It should be prepared from full-fat sour cream (from 20%) and bitter chocolate. The proportions of these ingredients should be approximately similar.

Chocolate bars should be melted in a water bath, adding any sweet syrup or sweet powder to taste, then cool at room temperature.
Lightly salt the sour cream, add vanilla extract, and heat in a water bath.
Mix chocolate with warm sour cream, beating with a mixer at low speed.
Separately beat the softened butter and sugar until a snow-white fluffy mass is obtained.
Then evenly add the mixture of chocolate and sour cream, continuing to beat for 5 minutes.
Before frosting the cakes, the sweet mass should be well cooled.

Chocolate cream for cake - delicious recipe

Chocolate cream for cake - a delicious recipe with photos.

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Chocolate cream

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 one hundred percent melted. Mix the ingredients with a whisk.
Add pieces of chocolate.
Place the dishes on the fire and cook until the tiles are one hundred percent 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 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;

Melt the sweet bar and cool.
Beat the sour cream with a mixer, gradually adding powder and cocoa.
Then pour in the chocolate.

A cake with sour cream is a beautiful delicacy for any celebration, a good decoration for a festive table.

Cream cheese with chocolate flavor

Chocolate cream cheese for a cake should be thick, so the shortcakes need to be soaked in syrup beforehand so that the baked goods do not come out dry and bland.

mascarpone – 500 g;
chocolate bar – 1 pc.;
sweet powder – 120 g.

Melt the chocolate.
Beat the cheese and powder with a mixer.
Be sure to add warm, but not hot chocolate, and process it with an electrical appliance.

Cream cheese is perfectly mixed with berries, which will give it a unique taste. It's a great substitute for popsicles, which kids love so much. Delight your family with an extraordinary dessert.

Ganache for dessert decoration

Chocolate ganache cream is indispensable for unusual cake decoration. Any housewife must learn how to cook it.

chocolate – 0.5 bars;
butter – 60 g;
powder – 60 g;
cream – 120 ml.

Heat the cream and powder, but do not boil.
The chocolate pieces are placed in a bowl.
Pour the prepared creamy mass into the sweet composition, mix, and wait for the tile to melt one hundred percent.
Then add the oil and beat everything thoroughly.

The ganache cream should be thick. Therefore, for decorating baked goods, preference should be given to chocolate with the highest concentration of cocoa beans.

Cooking using the custard method

Cake with custard is a dessert from youth that is loved by almost all generations. In fact, every family prepares cakes with such a layer. Let's look at the custard recipe again.

milk – 0.5 l;
chocolate – 200 g;
yolks – 4-5 pcs.;
flour – 3.5 tbsp. l.;
sugar – 180 g;
butter – 200 g.

Heat the milk and add pieces of chocolate. Continue the process until the tile is one hundred percent dissolved.
Beat the yolks with sugar, add flour and mix.
Slowly pour the prepared mixture into the milk mixture.
Place the container with the food on the fire and wait until it thickens. Cool. The cream is ready.

Custard dessert is low in calories, so it is suitable for people who do not want to gain weight, but do not deny themselves sweets.

Chocolate cream charlotte

The presented dish is supplemented with rum, liqueur, and for children - vanilla. Agree, alcohol is not often used in culinary recipes. Let's look at the method for obtaining the extraordinary charlotte cream.

milk – 1 tbsp.;
sugar – 1 tbsp;
yolks – 3 pcs.;
butter – 180 g;
chocolate – 150 g;
liqueur (rum) – 25 ml.

Grind the yolks with sugar.
Add milk and heat until the mixture thickens.
Beat the butter, pour in the liqueur and milk without stopping the mixer.
Add the melted sweet mixture and mix it thoroughly.
I cool the prepared cream.

The dessert comes out mega-chocolate, capable of conquering any gourmet with its unique and unusual taste.

With butter

Cream with butter is used if a compacted layer in the cake is required.

butter – 250 g;
powdered sugar – 250 g;
chocolate – 200 g;
vanilla.

Melt the chocolate and cool.
Using a mixer, beat the butter and powder until the mixture becomes fluffy.
Pour in warm chocolate, continuing to whisk.
The cream is cooled before use.

Dessert with butter has a pleasant taste and light texture. The highlight of the sweet is that it will slightly saturate the shortcakes; for such purposes, you need to treat the donuts with syrup in advance.

Chocolate creams for cakes will help you make luxurious desserts, the taste properties of which will be appreciated by the most discerning gourmets. Use these recipes and create your own unique culinary masterpieces.