Chocolate icing for a chocolate cake is able to transform even the simplest and uncomplicated dessert. Enough of a couple of simple ingredients, a good recipe, and an excellent decoration for home sweets will be ready in just a quarter of an hour.
How to make chocolate icing?
The easiest way to decorate a dessert is to make a chocolate cake icing glaze. To produce it, you do not need anything else, but you can also supplement the recipe with a small amount of butter. Before you melt the chocolate for the glaze on a water bath, you need to build a structure from a pot of water and a saucepan. On an open fire do not recommend melting chocolate, it can curdle.
Ingredients:
- chocolate - 100 g;
- oil - 20 g.
Preparation
- Break the tile and put it in the saucepan.
- In a saucepan, boil the water, place a container with chocolate on top.
- Stir constantly, wait for all the slices to dissolve.
- At this stage, the glaze is removed from the plate, oil is added, mixed well.
Chocolate and milk frosting
Chocolate icing for a chocolate cake , the recipe of which is described below, is prepared very simply and quickly. To enhance the taste, you can add a spoonful of cocoa powder. Wait until the fudge cool down is not necessary, for the dessert it is applied hot, so the cake will be impregnated better, and the glaze itself will harden, forming a glossy surface.
Ingredients:
- dark chocolate - 100 g;
- butter - 50 g;
- milk - 100 ml;
- sugar - 50 g;
- cocoa - 2 tbsp. l.
Preparation
- In the saucepan, heat the milk, not boiling.
- Throw butter, and pieces of chocolate, dissolve, stirring constantly.
- Mix cocoa with sugar and pour milk-chocolate mass into this mixture with a trickle.
- Stir until the sugar dissolves and apply to the cake while hot.
Milk chocolate frosting
This recipe for chocolate glaze is the simplest and the most uncomplicated, the tile can be melt in a water bath or in a microwave oven, the composition is necessarily added with oil, optionally supplemented with a spoon of cocoa, for a more saturated taste. If the result is too thick, pour 20 ml of warm water or milk. This version of the glaze is not suitable for creating streaks, but to cover the cake-souffle will do.
Ingredients:
- milk chocolate - 100 g;
- cocoa - 1 tbsp. l .;
- butter - 50 g;
- water 20 ml.
Preparation
- Tile break, melt in a convenient way.
- In hot chocolate, roll butter and a spoonful of cocoa, mix thoroughly. If necessary pour warm water.
- Chocolate glaze for milk chocolate cake is ready for use.
Chocolate and cream glaze
The most common option for dessert is to make chocolate and cream frosting. Such sweets can be made entirely different sweets, it is more like ganache - thick and quickly solidifying cream. Chocolate choose a dark, high-quality, which is easy to smelter, cream is needed exclusively high fat content, at least 35%.
Ingredients:
- dark chocolate - 100 g;
- butter - 40 g;
- cream 35% - 100 ml;
- powdered sugar - 50 g;
Preparation
- Break the chocolate, put it in a bowl.
- In the saucepan, dissolve the powder in cream, warm it up, not boiling.
- Pour the chocolate slices with cream, wait for them to dissolve.
- Drop the oil, if necessary, puncture the mass with a whisk.
- Bitter chocolate frosting is ready for use.
Chocolate and butter glaze
Chocolate and butter cake glaze is a common variant of decorating home desserts. It is important to remember, when choosing the basis for fudge, that the more the percentage of cocoa beans in the composition, the more dense the substance will leave. If you want to get streaked on the surface of the cake, you need to increase the amount of milk, given that during cooling the icing will solidify.
Ingredients:
- chocolate bitter - 200 g;
- butter - 150 g;
- milk - 100 ml.
Preparation
- On a water bath, heat the milk.
- Throw pieces of chocolate, stirring constantly.
- Remove the plates from the cooker, throw the oil, mix thoroughly and use immediately.
Mirrored chocolate glaze
Megapopular mirror frosting from white chocolate in fact is prepared insanely easy. This fudge will turn an ordinary cake into a real masterpiece. A glossy mass is obtained by the addition of gelatin, the rest of the ingredients are quite familiar for such recipes. Given that the base is prepared from white chocolate, sugar in the composition will be superfluous.
Ingredients:
- milk - 100 ml;
- cream 35% - 100 ml;
- vanilla;
- gelatin - 15 g;
- white chocolate - 150 g.
Preparation
- Pour gelatin with a little water.
- Mix milk and cream in a saucepan, warm it up, not boiling.
- Remove the milk from the heat, drop the pieces of chocolate, stir until dissolved.
- Add vanilla and gelatin, mix well until smooth glossy mass.
- Strain the mass through a sieve and apply for the dessert still hot.
White chocolate and condensed milk glaze
The icing made of chocolate and condensed milk turns out to be insanely sweet, so often it is used with unsweetened cakes, so the taste of the finished dessert is more balanced. Such a fudge will perfectly cope with the task of decorating not only the cake, but also other sweets. According to the consistency, the mass leaves more dense and thick, unlike other, more habitual variants.
Ingredients:
- white chocolate - 150 g;
- condensed milk - 100 ml.
Preparation
- Break the tile, melt in a water bath.
- Add the condensed milk, mix thoroughly.
- This simple chocolate icing for a chocolate cake is ready for immediate use.
Color glaze for white chocolate cake
This glaze of white chocolate with a dye can transform the most boring dessert. For the formulation of fondant quality gel colors are needed, but if you do not have such, use berry syrups, although they will not be able to paint the mixture in a saturated bright color. For a glossy effect, add gelatin.
Ingredients:
- powdered sugar - 100 g;
- water 100 ml;
- white chocolate - 150 g;
- cream - 100 ml;
- dye - 5 ml;
- gelatin - 10 g.
Preparation
- Pour gelatin with warm water and leave for 30 minutes.
- From powder and water, cook the syrup.
- Warm up the cream with chocolate, pour in the syrup, whisk with a blender.
- Pour in the gelatin mass, dye, without stopping the movement of the device.
- Strain the frost through a sieve and use for its intended purpose still warm.
Soft icing for chocolate cake
Soft chocolate icing for a chocolate cake does not freeze on the surface, it remains smooth, like a cream. This fudge is well absorbed into the upper cake, so it can not be impregnated with syrup in addition. For a special flavor, cognac or brandy is added to the composition, but if the treat is prepared for children from such an additive it is better to refuse.
Ingredients:
- sugar - 150 g;
- cognac - 20 ml;
- cocoa - 1 tbsp. l .;
- chocolate - 100 g;
- oil - 70 g;
- milk - 50 ml.
Preparation
- Melt the chocolate, pour in the milk, heat the mass, not leading up to a boil.
- Mix the sugar with cocoa and add the chocolate into the dry mixture.
- Add cognac, butter, stir until smooth and apply to the cake.
Chocolate glaze in microwave oven
A simple chocolate frosting chocolate is prepared in a matter of minutes, just need to keep track of the time. Chocolate is stirred during melting every 10 seconds. The composition includes only simple ingredients, the result is a smooth, sweet glaze that will solidify on the surface within an hour. This amount of ingredients is enough to cover a large cake.
Ingredients:
- chocolate dark - 150 g;
- milk chocolate - 100 g;
- butter - 50 g;
- cream 35% - 100 ml.
Preparation
- In the microwave, melt the chocolate, stirring every 10 seconds.
- When the mass becomes smooth, add butter and pour in the cream.
- Put the icing in the microwave for another 10 seconds.
- Stir and use immediately.