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How to make delicious chocolate icing for a cake? Video
There are few people who do not like sweets. Moreover, chocolate is a product that can cause addiction. For some, chocolate icing is a favorite part of the cake. And we will tell you about the intricacies of preparing this delicacy so that your dessert will certainly not leave anyone indifferent.
– My favorite chocolate coating is 70% dark chocolate and 33% animal cream. We drown the chocolate, add the cream warmed up in the microwave, mix thoroughly and make smudges on the cake or pour over the cake completely. The ratio is about one to one, I look at the fluidity of the mass.
Cooking delicious chocolate icing the right way
To get the icing without lumps, you must first stir the sugar with the cocoa powder and only then add the water. Otherwise, you won’t be able to stir the glaze well.
If you are making a white frosting with melted chocolate, add a couple tablespoons of milk or sour cream. Without this, the frosting will be too thick and will harden on the cake faster than you can spread it.
Instead of granulated sugar, it is better to use icing sugar – then the icing will be prepared much faster. Alternatively, you can add a little vanilla to the cocoa powder frosting for flavor, or orange peel if you’re making a citrus cake.
Spreading icing that is too hot is not recommended, as it will quickly drain from the cake. It is best to wait a while until it hardens a little. But at the same time it is important not to miss the moment, otherwise the glaze will have to be melted again.
Cocoa powder chocolate icing
To make chocolate glaze you will need:
2 Art. l. cocoa powder
3 Art. l. milk
½ cup caster sugar
30 g butter
½ tsp vanilla
Combine the sugar and cocoa powder in an enamel saucepan. Add milk to them and stir well. Put on low heat and cook, stirring constantly, until the frosting starts to foam. Then remove from heat. Wait about 10 minutes for the frosting to cool slightly and thicken. Then add the butter and beat with a mixer – this will make the treat softer.
To coat the cake with chocolate icing, place it on the wire rack above the tray. Then slowly pour the frosting into the middle of the cake and spread evenly with a spatula from the center to the edges. Then flatten the side of the cake. Excess frosting will drain into the drip tray through the wire rack. Then place the cake in the refrigerator and wait for the frosting to harden.
If the icing is too thick and does not spread well over the cake, return it to the pan, add a little water and bring to a boil again. And you can add the thickness of the too liquid glaze with the help of sugar.
Ingredients:
150 g of grated chocolate without additives
4 Art. l. Sahara
250 ml cream
Mash sugar with sour cream in a saucepan. Put on low heat and wait until the sugar is completely dissolved. It is important to stir the glaze all the time. Then add the shredded chocolate to the saucepan and cook until the chocolate glaze is smooth. Remove from heat and, while stirring, wait for the frosting to thicken. Pour it over the chocolate cake as described above.
Olga Nesmelova, Natasha Belaya