Everyone loves sweets, but not everyone has the time to cook them. Dessert "on hastily» can be made from regular biscuits or ready-made waffle cakes layered with cocoa chocolate cream. It is tasty and nutritious, and most importantly, you can be sure of the freshness and quality of the cooked dish.

How to make chocolate cream from cocoa powder without milk

chocolate cream Glaze is made from cocoa and sugar.

So that the sugar does not burn, the cream is prepared in a thick-walled bowl. It mixes 3 tablespoons of cocoa, a glass of sugar and 0.5 cups of water. The pan is put on fire, where the mass, with continuous stirring, is brought to a boil. After boiling for a couple more minutes, the cream will be ready and it can be removed from the heat.

How to make chocolate cream from cocoa powder for a cake

To prepare chocolate cream for the cake, you will need a glass of sugar, 3 tablespoons of cocoa, 4 tablespoons of milk and 100 g of butter.

Stir the mixture and bring to a boil. Boil 1-2 minutes. While still hot, grease the top of a cake, muffin or other home baking. The cooled mass resembles chocolate.

Recipe for chocolate cream with milk, eggs and flour

Mix 2 eggs, 0.5 cup sugar, 1 tablespoon flour, 2 tablespoons cocoa and 50 g butter. It is necessary to boil a glass of milk and pour it into the mixture, mixing thoroughly until homogeneous mass. Put the cream on water bath and heat until the mass thickens well.

The cooled cream needs to be whipped, and only then they can be lubricated with cakes.

Chocolate cream from cocoa powder for the face

A cocoa face mask is good because it is suitable for any skin type.

To cook delicious chocolate dessert, which would melt in your mouth and be remembered for its delicious appearance, the hostess must follow a number of rules.

First, stock up on the necessary products; secondly, to properly hammer the dough and chocolate cream; thirdly, turn on the fantasy and decorate the chocolate cake.

One of the basic steps to turn your cocoa chocolate cake into cooking masterpiece, this is the preparation of the cream. For biscuit cakes several types of layer are suitable with cocoa, and we will talk about them today.

Requirements for cocoa biscuit cream

For any cream, you will need certain products, and most importantly, they must be of high quality.

Whatever ingredient you purchase, make sure it's fresh, otherwise the end result may spoil the taste of the whole dessert.

The good news is that even a novice hostess, who had no idea about such things, can cope with the preparation of the cream.

General provisions:

1. Chocolate cream should be thick, too thin a mass will make chocolate cake with cocoa moist. The reverse cannot be allowed, otherwise the chocolate cream will not soak the chocolate cake well.
2. A mixer will help to give the cream lightness and airiness. In its absence, you can get by with a hand whisk, but then it will take more time and effort to complete the task.
3. The taste and aroma of the cream depends on the additional ingredients that you add. Very often, coconut or coconut is added to the chocolate cream on a chocolate cake. chocolate chips, vanilla sugar, crushed nuts.

Classic recipe: Custard for biscuit cakes with cocoa

To give a dessert with cocoa tenderness and a special taste, you can use the custard mass in milk. But not only custard is used to impregnate biscuit.

Eclairs, tubules, other sweet pastries rarely does without a filling or layer of cream.

For one liter of milk you will need:

a bag of vanilla sugar; 0.3 kg of white sugar; 4 eggs; a tablespoon of butter and 6 tbsp. tablespoons of wheat flour.

We start cooking by pouring milk into a saucepan with a thick bottom and putting it on the stove.

Then:

1. Heat milk and mix with sugar. Bring the liquid to a boil and dissolve all the sugar crystals.
2. In a separate bowl, beat eggs with flour and vanilla sugar.
3. With constant stirring, pour a few tablespoons of hot milk into the resulting mass and whisk thoroughly with a whisk. You should get a homogeneous mixture, which you need to pour into a saucepan.
4. Heat the cream over low heat until it thickens.
5. Add butter, mix thoroughly and pour the mass into a bowl.
6. To prevent a dense crust from forming on the surface, cover the thick cream with cling film. It should be pressed tightly against the cream so that condensation does not form during the cooling process.

Recipe: Delicious curd cream

Butter thick cream based on sour-milk cheese retains its shape well, has a delicate and airy texture.

It goes well with ingredients such as nuts, chocolate, dried fruits, berries.

Before preparing the layer, the cottage cheese must be subjected to preliminary preparation, that is, rub it through a sieve or beat it with a blender.

After such processing, any grains will disappear without a trace, and the product itself will acquire a soft texture.

Take:

oil - one pack; 400 g of cottage cheese; 1 cup powdered sugar or fine-grained sugar; any fragrance.

Progress:

1. Grind cottage cheese through a sieve.
2. Soften the butter and beat together with powdered sugar with a mixer until smooth and fluffy. Add fragrance drops or powder.
3. In parts, add grated cottage cheese to the oil mixture. Beat the thick mass constantly with a mixer so that its structure becomes tender and airy.

Recipe: Cream of cream with prunes for biscuit cake

For chocolate cake Cream of cream is the best with cocoa. Their fat content should be maximum, since this is of great importance for the whipping process.

You will need these products:

150 ml of sweet syrup with the addition of grape or apple juice; 3 large spoons of white sugar; half a liter of cream 33% fat.

Prepare prunes in advance, it is better to do this process in the evening. Namely: rinse dried fruits under running water and pour over with boiling water. Then free from stones and cut into small cubes.

1. Place the chopped prunes in a bowl, pour over the syrup. If you don't want to add fruit juice, add a few drops of almond essence. It will give the cream a special flavor.
2. Dishes with prunes in syrup send to the refrigerator shelf. The soaking process will last all night.
3. In the morning, grind the softened pieces of prunes in a meat grinder or beat with a blender. It is not necessary to make a homogeneous puree from them, it is better that the mass resembles a thick jam, in which small pieces come across.
4. It's time to whip the cream. To do this, pour them into bulk dishes and turn them into an air mass with a mixer. In the process of whipping cream, pour in in parts granulated sugar.

When you layer the biscuit cakes with cocoa, make the first layer from crushed prunes, and the second from whipped cream.

Alternate layers, then decorate the surface sponge cake with cocoa glaze.

It can be sugar, chocolate or gelatin. Next, we will figure out how to make cream frosting at home.

Recipe: Icing for Chocolate Biscuit Cake

A very simple way to decorate with chocolate for desserts is not expensive in terms of time and necessary products.

Take 150 g of dark chocolate and heavy cream and start cooking.

For this:

1. Bring the cream to a boil in a heavy bottomed saucepan. Boiling is not necessary, it is enough that small bubbles begin to form on the surface.
2. Without hesitation, remove the dishes from the fire and put on the table.
3. Whilst the cream is still warm, add the chocolate chips and stir with a spatula until the cream is completely melted.
4. Wait for the chocolate cake icing to cool and thicken (as in the photo), after which it can be used for its intended purpose.

Recipe for protein cream on gelatin

The structure of this cake cream is similar to a soufflé, just as airy and delicate. It holds its shape well and is suitable for a layer of biscuit and other soft cocoa cakes.

You need to take:

20 g gelatin powder; 150 ml of water; 2 cups of sugar; 50 g of condensed milk; 10 raw egg whites; teaspoon of vanilla extract.

Prepare the eggs by washing them with a brush and wiping them with a paper towel. Since we will be using raw egg whites, you need to play it safe and minimize the risk of salmonellosis.

1. Separate the whites from the yolks, place them in a glass or enamel bowl and refrigerate. As you know, chilled proteins beat faster and better, so create all the necessary conditions.
2. In a small container, pour gelatin with cool water and let it swell for a few minutes.
3. Heat the swollen gelatin in a water bath or very low heat. It is not necessary to boil the mixture, otherwise it will lose its properties.
4. Strain the gelatin solution and mix with condensed milk. Set the mixture aside for now and stir occasionally with a spatula. Make sure that lumps do not form, for this, keep the dishes in warm water or put them on a heating radiator.
5. In the meantime, the proteins have already cooled down, and it's time to beat them into a lush foam. To speed up the process, add a few salt crystals and use an electric mixer. Gradually pour in granulated sugar, and very soon you will be able to prepare a dense protein foam that holds its shape well.
6. Pour the warm gelatin solution into the whites in a thin stream, constantly beating the chocolate cake layer on medium speed.

Simple recipe: Cream with butter

To make chocolate biscuit cake with cocoa more tender and tastier, I suggest doing oil cream from sugar syrup.

Use a soft-ball test or use a food thermometer to find out if the syrup has reached the right consistency.

Ingredients:

three yolks; 150 g white sugar; butter - 250 g; a bag of vanilla sugar; 6 large spoons of water.

Progress:

1. From water and sugar you need to make syrup. You can determine its readiness with a thermometer (it should be 120 degrees) or by conducting a “soft ball” test. A drop of syrup should roll into a transparent ball of soft consistency (see photo).
2. Mash the yolks with vanilla sugar and beat with warm syrup. Stir the mixture vigorously to prevent flaking.
3. Gradually add the remaining ingredient to the butter cream for the cake. The mass should be soft and elastic.

Chocolate cream with cocoa for biscuit cake

The aroma of chocolate and a peculiar shade will add cocoa powder to the cream. In order for the chocolate cream to acquire a richer smell, you can add a little vanilla extract or vanilla sugar.

You will need the following products: 0.4 kg of butter and condensed milk; 2/3 cocoa powder.

Cooking step by step:

1. Bring the butter to a soft state, cut into small pieces and leave on the table for 40-45 minutes.
2. Beat the butter with a mixer for about five minutes until a creamy paste is obtained.
3. In portions, add condensed milk, all the while beating the mass with the aroma of chocolate with a mixer.
4. Gently fold the cocoa powder into the chocolate buttercream until completely smooth.

To bring the mass with cocoa to readiness, work with a mixer for a couple more minutes.

My video recipe

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

As a decoration, chocolate cream for a cake made from cocoa powder will look gorgeous.

Fast and light cream.

What products will be needed:

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

We heat 300 ml of milk in a saucepan. We introduce butter, sugar, cocoa, salt into 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, pour into hot milk with cocoa. Bring to a boil again, remembering to stir constantly until the mixture thickens. Boil for a few minutes. Remove from heat, add vanilla. The mixture should be stored in a refrigerator until use.

How to cook from chocolate?

Chocolate cream for biscuit cake is good.

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

• powdered sugar - 420 gr;
• 2 ½ bars of dark (72%) chocolate;
• 330 gr of plum oil;
• eggs - 2 pcs.;
• a pinch of salt;
• vanilla - sachet

The chocolate needs to be melted first. We whip the plum. vanilla oil, salt. Gradually add powder, eggs, continue to beat. After obtaining a homogeneous mass, pour in the cooled melted chocolate. Whisk everything well again.

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

Chocolate cream cheese

Cream cheese for a cake is not difficult to prepare.

Any housewife can prepare such a cream.

For cooking, the following products are needed:

• cottage cheese cream cheese- 300 gr;
• 100 gr fat plums. butter, dark chocolate, powdered sugar.

It is better to get the oil in advance so that it softens. 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 the powder, beat well until all the lumps are gone. Pour cheese into the resulting lush mass. Continue mixing at medium speed. As soon as the mass becomes homogeneous, the process is completed. If you miss a moment, then stratification will begin, grains will appear. The mixture must be cooled before use - half an hour in the refrigerator is enough.

With cream

The cream with the addition of cream is very gentle. Chocolate buttercream is a real delicacy that is perfect for decorating a cake.

For cooking you will need products:

• chocolate (preferably confectionery) - 150 gr;
• fat cream - 0.4 l;
• 15 g of gelatin;
• can of condensed milk.

We prepare gelatin - fill it with cold water (proportion - 1: 5). After the component swells, it needs to be slightly warmed up in a water bath. At low speed, whip the cream with a blender or mixer, gradually pour in the condensed milk. As soon as the mass begins to thicken, pour the cooled chocolate into it. Then add a little warm gelatin in a thin stream. At the same time, continue to knead the mixture at medium speed. As soon as the mass begins to thicken, turn off the blender. Cream with cream is not subject to long storage, it must be used immediately, otherwise it will freeze.

Cream Charlotte with chocolate

This cream is prepared on the basis of egg yolks and is used as a decoration for desserts.

Great decoration for desserts.

We prepare the necessary products:

• ½ cup milk;
• cognac - 2 table. l.;
• yolks - 3 pcs.;
• dark chocolate bar;
• sugar - 1 cup;
• 150 gr plum oil.

Beat the yolks with sugar until foamy. Mix with milk, cook in a water bath until the mass thickens. For 5 minutes, beat the softened butter with a blender, pour in the cognac and gradually introduce the mass of milk with yolks. Add melted chocolate. We mix everything well, proceed to decorate desserts.

Sour cream chocolate layer

Such a cream not only serves as a decoration, but can be used as a layer between cake layers. Cake with sour cream and chocolate is very well soaked, it 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 dry ingredients - cocoa and powder. Add sour cream by spoonful, mix well. The process is long and laborious. But it can be alleviated by diluting the powder with cocoa with a small amount (50 ml) of slightly warmed milk, and then adding sour cream. This mixture soaks the cake layers well. And if you add starch or gelatin, then it is quite possible to use it as an independent dessert.

Ganache for decorating desserts

Ganache cream is thick and has the ability to set quickly. Volumetric decorations are well obtained from it with the help of a confectionery syringe or sleeve.

The cream dries up very quickly.

Products you will need:

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

Beat soft butter for 5 minutes with a blender. We introduce condensed milk in a spoon. Then add cocoa. Also gradually pour in the melted chocolate at room temperature. We beat everything well. If the mixture turned out to be liquidish, then after 10 minutes it will definitely harden.

On a note. Cream can be made not only from black, but also from milk, and even white chocolate. But at the same time, color change must be taken into account.

Custard chocolate cream

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

All it takes is free time to prepare.

So what will be required?

• corn starch - 1.5 tbsp. spoons;
• 2 yolks;
• ¼ l of milk;
• 20 gr butter
• chocolate bar.

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

One of the most favorite desserts of all the sweet tooth in the world can be called, of course, cream, namely chocolate. And it is impossible to count the variations of its preparation - there are an uncountable number of them. Such a chocolate-based treat is suitable for coating cakes, filling cakes or as a separate treat.

Depending on the method of preparation, creams can be liquid, thick, dense or airy, but whatever they are, if there is chocolate in the composition, then this mass will be very tasty.

Chocolate cream is a fairly versatile product, and it is famous for this quality because cocoa or melted real chocolate can be added to almost any ordinary white cream and the usual cream turns into chocolate.

Classic recipe

This is the oldest and very simple version of this delicacy.

Melt the chocolate in any convenient way, cool to about 45 ° C. Whilst the chocolate bar is cooling, separately beat the butter with vanilla sugar (or you can replace it with vanilla) and salt. Continuing to beat the butter, add eggs and powder one at a time into it in 2-3 stages.

When this mass is well whipped, put the melted chocolate bar there and beat again, for better mixing of the ingredients.

The ease of preparation of the cream makes it extremely popular, which is why it can be called a classic by right of long existence. The cream can be cooled slightly or used immediately.

Chocolate cream for sponge cake coating

• 200 g of condensed milk;
• 270 g butter (necessarily soft);
• 35 g cocoa;
• 2 yolks;
• 20 ml. water (regular, boiled).

Beat the yolks and water a little with a whisk, pour condensed milk into this mixture and boil over low heat, constantly stirring the mass. When the mass becomes thick, pour in the melted butter, add cocoa and mix everything thoroughly. Everything is ready, for use it is necessary to cool a little.

For coating biscuit cakes, the following recipe is also perfect:

• 370 ml. milk, preferably fatter;
• 35 g cocoa;
• 70 g of powdered sugar;
• 70 g of starch;
• 25 g butter;
• 1 g of vanillin;
• 1 g of salt.

Boil half of the milk, butter, cocoa, powder and salt a little over low heat. This mass will boil and you can hold it on fire for 3 minutes, stirring with a wooden spoon.

In the other half of the milk (200 ml), stir the starch thoroughly (you can use a kitchen shaker). Next, pour the milk-starch mixture into the milk mixture, but not all at once, but gradually - in a thin stream, and after boiling, boil for another 3 minutes, not forgetting to stir constantly, otherwise the cream will burn.

When the mixture thickens, remove from the stove, mix with vanilla (if lumps still form, you can pass through a colander). Cool the cream to 45°C and then store in the refrigerator. After cooling, you can grease them with biscuit cakes.

Preparing chocolate syrup from cocoa

Chocolate desserts made from cocoa powder can be used to coat cakes or as independent desserts. Cream made from cocoa powder is thick, sweet and rich.

It is almost impossible to distinguish by taste whether it contains real expensive dark chocolate or inexpensive cocoa powder. And here are some of the best recipes:

Option 1

• 1200 ml. milk;
• 200 g of sugar;
• 200 g butter;
• 2 tbsp. l. with a slide of cocoa powder;
• 2 tbsp. l. with a heap of flour.

Melt the butter with sugar, cocoa and flour over low heat, and mix well with a whisk so that there are no lumps. Pour milk in small portions and, stirring with a wooden spoon, boil for about 10 minutes. When the cream thickens, remove from the stove and set aside.

Option 2

• 180 g butter;
• 2 eggs;
• 1 g of vanillin;
• 1 st. l. cocoa;
• 1 g brandy.

First you need to boil the syrup. For the syrup we need:

• 200 g sugar (1 glass);
• 50 ml of water.

Pour water into a saucepan, add sugar and boil slightly over low heat, removing the foam and stirring. Whisk the eggs until they have tripled in size. Continuing to beat the eggs, pour in the syrup in small portions and beat for a few more minutes.

Then cool the mixture of eggs with syrup a little, add butter, cocoa powder, vanillin and cognac and beat until smooth. The cream is ready, it turned out to be very tender and original in taste (due to the addition of cognac).

Spectacular coffee-chocolate cream

The combination of ingredients such as black coffee and chocolate is very sophisticated and you can immediately imagine that a cream with such a composition will be very tasty. Cooking method:

• 120 g of sugar;
• 1 bar of chocolate;
• 2 egg yolks;
• 70 g butter;
• 2 tbsp. l. strong coffee.

In this recipe, it is best to use brewed natural coffee, but if this is not available, regular freeze-dried coffee can also be used. Beat the yolks, sugar until white with a mixer. Pour in coffee and in a water bath, stirring all the time, boil until thickened.

Pour finely chopped or grated chocolate and after it melts, pour in the butter. Then beat for a couple of minutes and the cream is ready.

Other recipes

There are a lot of recipes for such a delicacy, besides, experienced chefs like to change or come up with their own variations of ingredients. However, there are recipes whose composition is a classic and has not changed for many years.

Here it is impossible not to talk about a very popular dessert, which is called "ganache", or a creamy chocolate dessert. It is good (and versatile) in that, with the same components, by varying the amount, you can make it lighter or denser, while the taste remains the same.

To make ganache you will need:

• 120 ml. fat cream (not less than 33%);
• 100 g of chocolate, always black;
• 25 g butter;
• 2 tbsp. l. without a slide of powdered sugar.

Bring the cream and powdered sugar over low heat to about 90 ° C (you can not let this mass boil). Remove from the stove, add finely chopped chocolate there and leave for 2 minutes so that the chocolate melts itself, add butter to this mass, mix well and the ganache is ready.

It can be used both cold and hot. When the cream cools it will become matte.

For Charlotte cream you will need:

• 4 yolks;
• 170 g of dark chocolate;
• 220 ml. milk;
• 200 g butter;
• 220 g of sugar;
• 20 ml. cognac.

Separately, beat the butter with a mixer for 4-5 minutes, then pour in the cognac and, continuing to beat this mass, pour in a mixture of yolks and milk in small portions. Then pour in the pre-melted chocolate there, beat a little more. Everything is ready, Charlotte's wonderful cream with chocolate can be used to spread the cake.

To make chocolate cream you will need:

• 470 l. milk;
• 90 g of chocolate;
• 25 g flour;
• 100 g of sugar;
• 220 g butter;
• 15 g cocoa powder;
• 1 egg;
• 15 g of freeze-dried coffee.

Beat the eggs with a whisk (the mixer is not used here), add cocoa powder, flour, coffee to them and knead thoroughly. Add a little milk (50 grams), mix. Pour the remaining milk into a saucepan and boil over low heat, pour in a mixture of eggs with flour and coffee.

Then add sugar to this mass and boil over low heat for about 20 minutes until thickened. Finely chopped or pureed chocolate is added to this mass and when it dissolves, mix. The cream is ready.

and step by step instructions. Here you can use both sour cream and chocolate cream - the taste of the cake is only better.

Prepare an extraordinarily delicious "Black Prince" on sour cream dough- only chocolate cream is used here.

The most delicious and interesting recipes baking in a hurry. If you want to make pastries tastier, make chocolate cream.

With boiled condensed milk

You can make cream with whipped cream and chocolate. Such a mass will be very tender and airy. Preparing it is very simple: whip heavy cream, add a couple of tablespoons of boiled condensed milk, then pour in separately melted chocolate and beat again.

The cream turns out to be milky-beige in color, and due to the ingredients in the composition it acquires an original taste.

There is a very unusual and simple recipe for chocolate cream, for which you only need a bar of chocolate, but of exceptionally high quality, and a little water. The preparation itself is also very simple: melt a chocolate bar with water and put a bowl with this mixture in a bowl with ice.

Intensively beat the chocolate mass, but only by hand. If done correctly, the mixture will thicken and taste like whipped chocolate cream.

1. For the preparation of creams, it is best to use chilled eggs, yolks and whites;
2. It is advisable to prepare all the ingredients in advance;
3. If there is butter in the recipe, then it is better to use it, and not replace it with margarine;
4. It is better to beat the butter on ice or in cold water - this way it retains a stable shape better;
5. If the cream should be lush, then it must be whipped in a dry form. Do not allow even a drop of water to enter the container with the cream, otherwise it will settle;
6. If bitter or dark chocolate is indicated in the recipe, it can be replaced with milk chocolate, the taste will be softer and sweeter, and the color will be lighter;
7. Cocoa powder must be boiled, while real chocolate only needs to be melted;
8. Sometimes you can add to recipes boiled condensed milk- the cream will become unusually tasty;
9. Chocolate for cream must be chosen real, without impurities, otherwise the dessert can be spoiled.

Try and experiment! Good luck!

Chocolate cake cream will transform even the most unsuccessfully baked cakes. Delightfully tasty, sweet filling is prepared in many ways: from budget to more intricate. The result is always tasty treat, which the sweet tooth is ready to enjoy every day.

How to make chocolate cream cake?

The recipe for chocolate cream for the cake has many variations, everyone can determine the right one for themselves. The main condition is that it should be smooth and without lumps, so the taste of any sweetness will be on top.

1. Delicious chocolate cream cake can be made from cocoa powder. In such recipes, dry ingredients are mixed, then liquid ones are introduced in a thin stream, stirring constantly so that lumps do not form.
2. If the chocolate cream for the cake is made from lumpy chocolate or from a bar, then the pieces are first melted in a water bath, only then the accompanying components are added.
3. The liquid base of the cream can be dairy products: cream, cottage cheese, yogurt and milk. It can be filled with water, curd cheese or butter.

Chocolate cream for cake made from cocoa powder

The easiest way to make chocolate cream cake is with cocoa. Specific products are not needed, the basis can be both water and milk, as a result, the filling will come out thick, dense and very tasty. This version is very similar to custard, but is prepared without eggs, which greatly simplifies the process and makes the texture of the cream lighter.

Ingredients:

• milk (water) - 2 tbsp.;
• sugar - 1 tbsp.;
• cocoa powder (dark) - 4 tablespoons;
• flour - 2 tbsp. l.;
• butter - 150 g.

Cooking

1. Mix sugar, cocoa and flour.
2. Introduce a little milk, kneading at first a thick mass, gradually diluting with liquid.
3. Heat over medium heat until boiling, stirring constantly.
4. Cool for 15 minutes, add butter, stir.
5. Before using the chocolate cream for the cake, it must be completely cool.

Chocolate cream for chocolate cake - recipe

Chocolate cream for chocolate cake is no more difficult to make than from powder, but the result will obviously be better, the taste is richer and brighter. Before proceeding with the manufacture, you need to remember that the higher the percentage of cocoa beans in the composition of the product, the more dense and thick the cream will come out. Such filling is used warm, it will soak well biscuit and even shortbread cakes. Such a chocolate cream for covering the cake is very good.

Ingredients:

• chocolate - 200 g;
• milk - 1 tbsp.;
• sugar - 150 g;
• butter - 150 g.

Cooking

1. Melt the chocolate in a water bath.
2. Heat milk with sugar without boiling.
3. Pour the chocolate into the milk mass, stirring constantly.
4. Add the oil and let the cream cool down a bit, in the meantime it will thicken.

Chocolate is prepared without the addition of liquid ingredients and comes out very thick and dense, so it is better to soak the cakes with syrup before use. This is the perfect filling for a lush biscuit base and it goes well with berries, which can be added to a dessert recipe.

Ingredients:

• mascarpone - 500 g;
• dark chocolate - 200 g;
• powdered sugar - 100 g.

Cooking

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

Chocolate cream on cream for the cake comes out very light and airy. In order for the mass to come out of high quality, use 35% cream, they should be cold and do not overdo it, watch the consistency so that the product does not turn into butter. Chocolate is added warm at the end of cooking. This cream is good for soaking cakes, and for decorating the finished dessert.

Ingredients:

• cream 35% - 200 ml;
• chocolate - 100 g;
• powdered sugar - 150 g.

Cooking

1. Melt the chocolate in a water bath, set aside, it should be warm before using.
2. Whip the cold cream at high speeds, pour in the powder.
3. Continuing the course of the device, pour in warm chocolate.

The easiest chocolate cream for cake is sour cream. He will help out if you need to quickly build a dessert for tea. It is perfect for purchased cakes, soaks them well, so you don’t have to use impregnation in the form of syrup. As a chocolate base, cocoa powder and a dark or milk bar will do.

Ingredients:

• sour cream 25% - 400 ml;
• cocoa - 3 tbsp. l.;
• chocolate - 50 g;
• powdered sugar - 50 g;
• thickener for sour cream (if necessary).

Cooking

1. Melt chocolate, cool until warm.
2. Beat the chilled sour cream, adding powder, cocoa and thickening powder.
3. Pour in the chocolate while continuing to run the mixer for another minute.

Such a thick chocolate cream for a cake is often used to decorate a dessert or a dense layer between cakes. In order for the butter to turn into a cream, it is softly beaten at high speeds of the mixer with powdered sugar until airy. Refrigerate it before use. He will not cope with the impregnation of cakes, for this it is better to use syrup.

Ingredients:

• butter 82% - 200 g;
• powdered sugar - 200 g;
• chocolate - 150 g;
• vanilla.

Cooking

1. Melt chocolate and refrigerate until warm.
2. Soft butter is beaten with a mixer, adding powder. The mass should turn white and turn into a light cream.
3. Pour in a thin stream of barely warm chocolate, continue whisking.
4. Chocolate should be completely cool before using.

Most delicious cream for chocolate cake - charlotte. The recipe resembles, but in this case, thickeners in the form of flour or starch are not added. For a special taste, add rum or chocolate liqueur to the composition; if a dessert is being prepared for children, replace alcohol with vanilla. In any case, the dessert will turn out to be mega-chocolate, and will definitely conquer all the sweet tooth.

Ingredients:

• milk - 150 ml;
• sugar - 200 g;
• yolks - 3 pcs.;
• oil - 150 g;
• chocolate - 150 g;
• liquor - 20 ml.

Cooking

1. Pound the yolks with sugar, pour in the milk and put in a water bath.
2. Boil the mass until thickened.
3. Beat soft butter until white fluffy mass, add liqueur and milk, without stopping the mixer.
4. Melt the chocolate and pour into the cream, mix.
5. Before using the Charlotte chocolate cream for the cake, it must be completely cool.

You can make chocolate according to any recipe. Lush cakes are very easy to soak. If you don’t have time to build a complex dessert, make an impregnation based on condensed milk, butter and add chopped nuts to the composition. For a spicy taste, you can pour in a little rum or coffee liqueur, for baby cake vanilla will do.

Ingredients:

• boiled condensed milk - 200 ml;
• oil - 180 g;
• coffee liqueur - 50 ml;
• cocoa - 2 tbsp. l.

Cooking

1. Whip soft butter into a fluffy white mass.
2. Add condensed milk while continuing to beat.
3. Pour in cocoa and add liqueur.
4. Refrigerate the cream slightly before use.

For a cake, it has proven itself well in decorating desserts. By adjusting the density and density of filling, you can create extraordinary confectionery masterpieces in your kitchen. If you need to do delicate work, choose chocolate with a high content of cocoa beans, such a cream thickens quickly. If you need to make beautiful drips on the cake, ganache is the perfect solution.