Chocolate icing for the cake: recipes

The content of the article

• How to make chocolate icing for a cake
• Chocolate icing – recipe
• From cocoa
• From cocoa and milk
• Made of chocolate
• White chocolate
• On sour cream
• Mirror
• Chocolate and cream
• With butter
• Made of milk chocolate
• How to coat chocolate cake

Many housewives love to cook homemade desserts. Cakes or cake with chocolate icing will please adults and children, especially if you strictly adhere to the recipe. A glaze made of white or dark chocolate will be a great option for decorating a dessert with bird’s milk, biscuit cakes and other homemade cakes.

How to make chocolate icing for a cake

In order for the fudge to obtain the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether a matte or glossy mixture needs to be obtained. Classic chocolate icing on the cake is easy and quick to prepare. Each housewife has her own recipes and secrets for making fudge for pies and muffins, however, you can take into account several basic rules on how to make chocolate icing for a cake:

1. The consistency should not be very thick or liquid. A creamy mass is ideal, because it is more convenient to apply to the product. This mixture hardens faster.
2. If you get a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick diluted with a spoon of warm water.
3. It is better to make powder yourself from sugar with the help of a coffee grinder. Finished powder must be sieved additionally.
4. If you replace the water with lemon juice, then the chocolate icing for the cake will turn sour, which will give an unusual taste to the sweet dish.
5. If you need a lean option, just melt the tile.
6. Many recipes include the addition of butter for greater softness..
7. If before glazing put on the product jam from berries or fruits, then the mass will lie in an ideally even layer.

Chocolate icing – recipe

You can make a mass of pastry tiles or cocoa: depending on which chocolate icing recipe for the cake you like. You can use the resulting composition for applying inscriptions, combining cakes, decorating. An experienced hostess knows that glazed pies always look more attractive than unprocessed ones, so it’s worth spending a few minutes to prepare the composition. The classic base involves the use of sugar, cocoa, milk or water.

Below are some photos of recipes that describe how to make chocolate icing for the cake. Before using the fondant, it is recommended to cool slightly so that it does not spread over the dish. If using oil cream, cool the mixture even more. Spread better with a brush. A little taste will give a little vanilla, rum, cinnamon or cognac.

From cocoa

The presented recipe will tell you how to cook a delicious plastic mass for decorating confectionery. When solidified, a dense glossy crust will be obtained. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Chocolate icing made from cocoa is suitable for coating cupcakes, sweet cakes, pastries or desserts with a creamy consistency, for example, soufflé.

Ingredients:

• milk – 4 tablespoons;
• butter – 50 g;
• cocoa – 1 spoon;
• sugar – 4 tablespoons.

Cooking method:

1. Melt butter over low heat.
2. Add sugar and milk to the stewpan.
3. Cook until sugar is completely dissolved..
4. Sift cocoa powder through a sieve, add to the milk mixture.
5. Warm everything for about two minutes.
6. Cool the composition before decorating the cake..

From cocoa and milk

Many recipes involve the use of cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, dense. There are many photo recipes that provide for different proportions of products. By experimenting, you can constantly get icing from cocoa and milk of a different shade, taste. Coconut flakes, nuts, confectionery sprinkles will give originality.

Ingredients:

• milk – 3 tablespoons;
• vanillin;
• granulated sugar – 5 tablespoons;
• cocoa powder – 6 tablespoons;
• butter – 50 g.

Cooking method:

1. Combine all components in an enamel bowl..
2. Boil in a water bath, constantly stirring the composition.
3. Check readiness by dropping a little glaze on the saucer. The drop should freeze immediately.

Made of chocolate

The easiest way to cook glaze is to melt a bar of dessert chocolate. You can use varieties of white, dairy or dark, depending on personal preference. Chocolate icing for chocolate cake is a quick way to decorate the product (as in the photo). For the recipe below, you need to take a bar with a cocoa content of 72%.

Ingredients:

• milk – 5 tablespoons;
• chocolate without additives – 100 g.

Cooking method:

1. Break the tiles, put in a bowl greased with oil. You can not add water.
2. Add milk to provide the desired density of the enrobing mass..
3. Put a bowl of food in a water bath.
4. Heat until completely melting at a temperature of 40 degrees. Constantly stir the composition with a dry spoon until it melts.

White chocolate

If home-made cake is prepared for a special occasion, you can use white chocolate for glazing. With such a coating, the dessert will become truly elegant. The mass is suitable for decorating rolls, cakes or cream jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, vanilla. Below is a classic recipe with a photo.

Ingredients:

• icing sugar – 180 g;
• white chocolate – 200 g;
• milk – 2 tablespoons.

Cooking method:

1. Break the tiles, put in a bowl.
2. Put the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Stir the mass constantly until a thick, homogeneous paste is obtained..
6. Remove the bowl from the stove.
7. Add a spoonful of milk.
8. Beat the mass with a blender.
9. Use the product until it has cooled down..

On sour cream

The mass prepared according to this recipe will turn out to be thick, with a characteristic sour taste. Cocoa cake icing with sour cream is suitable for thick homemade cakes or cookies, you can cover it with a traditional sausage with nuts. It will not drain or sugar, and will immediately lie in a beautiful mirror surface. If desired, you can additionally decorate the product with butter cream, nuts, candied fruits.

Ingredients:

• sour cream – 2 spoons;
• cocoa – 2 tablespoons;
• powdered sugar – 4 tablespoons;
• vanilla sugar – half a teaspoon;
• butter – 1 spoon.

Cooking method:

1. Combine powder, sour cream, vanilla and cocoa in a bowl.
2. Put on low heat.
3. Cook for 3-5 minutes, stirring constantly.
4. Remove the bowl from the fire.
5. Add butter, mix.
6. Apply to cakes until cool.

Mirror

Glasazh looks especially beautifully and festively on homemade pies. Mirror chocolate icing for coating the cake is prepared with a special syrup or with the addition of a small amount of gelatin. Such a mass very beautifully solidifies on the surface of the product. If the glaze will be obtained with bubbles, you can pass it through a sieve before applying to the cake. You will need a thermometer: you can use the mass when it cools down to 35 degrees.

Ingredients:

• glucose syrup – 150 g;
• water – 135 ml;
• sugar – 150 g;
• condensed milk – 100 g;
• gelatin – 15 g;
• chocolate – 150 g.

Cooking method:

1. Gelatin pour 65 ml of water.
2. Put sugar, syrup, water in a bowl.
3. Put on a small fire.
4. Stir constantly until sugar dissolves.
5. Place broken chocolate, condensed milk, gelatin in another bowl.
6. Pour in hot syrup. Beat with a blender and cool to the desired temperature..

Chocolate and cream

The recipe presented is classic, so it certainly will not let beginner cooks. Chocolate icing made from cream and chocolate will make even the simplest cake delicious. It takes a little time and a standard set of products to weld the glaze. Chocolate bar for the recipe can be milk, white or dark. Due to cream and butter the mixture will turn out shiny, plastic, thick.

Ingredients:

• chocolate – 100 g;
• cream 30% – 3 tablespoons;
• butter – 40 g.

Cooking method:

1. Break chocolate bar, place in a clean, dry bowl.
2. Put in a water bath.
3. Add oil.
4. Stir the mixture until smooth.
5. Whip cream.
6. Gently mix cream with chocolate mass.

With butter

One of the easiest and most proven methods of preparing a composition for glazing confectionery products is chocolate icing made of chocolate and butter. Chocolate can be chosen to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, lay them on top of the frosting.

Ingredients:

• semisweet chocolate – 125 g;
• butter – 50 g;
• thick cream – 3 tablespoons.

Cooking method:

1. Put the ingredients in a metal bowl.
2. Heat in a water bath, stirring.
3. Refrigerate before use.

Made of milk chocolate

This recipe is suitable for those who are going to please the household with cakes, muffins, rolls of thin pastry. Fragrant milk chocolate icing for the cake will be sweet, with an original aftertaste. The surface of the glazed cake will be matte, and if you want to achieve a mirror shine, you need to add oil to the composition.

Ingredients:

• low-fat cream – 150 g;
• chocolate – 180 g.

Cooking method:

1. Tile broken, placed in a bowl.
2. Add cream.
3. Heat over low heat until smooth..

How to coat chocolate cake

It is important to know not only how to prepare the mass for decorating the cake or cake at home, but also how to properly fill the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess can decorate a cake. The main rule – the chocolate icing for the cake should cool down a bit, but not thicken so that the composition does not start to drain from the cake or turn into a lump.

It is recommended to decorate the cake with chocolate icing with a rubber brush. If you are making a dessert made from thick dough, try using jam from apricots or peaches and strawberries for an additional layer of grease. Coat the cake, leave for a few hours.

After that, you need to put the cake on the wire rack and you can begin to design it: pour it with chocolate, leveling the surface with a spatula or rubber brush. If desired, the product can be additionally decorated with nuts, berries, confectionery sprinkles. Cool the cake for several hours in the refrigerator or on the balcony.