Home Product Ratings The recipe is a simple chocolate cream from which. How to make chocolate cream sponge cake

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The recipe is a simple chocolate cream from which. How to make chocolate cream sponge cake

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.

Looks great as a decoration chocolate cream for cocoa powder cake.

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.

Good for chocolate cream sponge cake.

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 only be used chilled - this way they beat better.

Cream cheese for a cake is not difficult to prepare.

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 cools down, 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.

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 cocoa powder 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.

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. room temperature. We beat everything well. If the mixture turned out to be liquidish, then after 10 minutes it will definitely harden.

Oil added option

Oil creams are very popular. Cake with oil cream not only impregnates the cakes, but also freezes well; for this, the finished cake is put in the refrigerator for a while.

Let's make it with chocolate:

powdered sugar - 200 gr;
150 gr of plum oil;
vanilla;
chocolate bar.

Whip the softened plum. butter with vanilla and powdered sugar. In this case, the powder must be poured in parts. Add melted chilled chocolate, beat until smooth. The mixture can be used immediately, or held in the refrigerator for a while to thicken.

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.

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.

Important! The disadvantage of this type of cream is a short shelf life. Therefore, the finished product must be stored in the cold!

Chocolate cream for cake made from cocoa powder

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

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.

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

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

Chocolate cream cheese

Cream cheese for a cake is not difficult to prepare.

For cooking, the following products are needed:

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

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.

Oil added option

Oil creams are very popular. Cake with butter cream not only impregnates the cakes, but also freezes well; for this, the finished cake is put in the refrigerator for a while.

Let's make it with chocolate:

powdered sugar - 200 gr;
150 gr of plum oil;
vanilla;
chocolate bar.

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

The custard cake is well soaked, it turns out 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.

So what will be required?

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

The chocolate and amazingly rich aroma of this delicacy is able to cheer up even on the most cloudy day. Drinking a cup of coffee or tea in the morning with a small portion of chocolate cream with cocoa, spread on cookies, will allow you to charge yourself with a positive mood for the whole day. Depending on its consistency, this cream can not only decorate or layer cakes, but also serve as an independent dessert. Let's find out with you how to make a thick and delicious chocolate cream with cocoa.

cocoa chocolate cream recipe
Ingredients:

butter - 100 g;
milk - 100 ml;
sugar - 1 tbsp. ;
cocoa - 2 tbsp. spoons;
flour - 2 tbsp. spoons.

Cooking
Now we will tell you how to make cream with cocoa. So, cut the chilled butter into slices, put it in a saucepan and put it on a small fire. Then add sugar, cocoa and flour to the melted butter. Mix everything thoroughly and carefully pour in the milk. Cook the cream until thickened for 7-10 minutes, stirring constantly with a spoon. Use the finished treat as a layer or icing for cakes.

Cream with cocoa for cake

Ingredients:

egg - 3 pcs. ;
butter - 400 g;
vanilla powdered sugar - 4 g;
cocoa - 2 tbsp. spoons;
cognac - 2 m.

For syrup:

sugar - 1.5 tbsp. ;
water - 100 ml.

Cooking
First, you and I need to prepare the syrup. To do this, combine water with sugar in a small bowl, put on low heat and bring the mixture to a boil, removing the foam and stirring constantly. Next, beat the eggs separately so that they increase in volume by about three times. Without stopping beating, carefully pour sugar syrup into the egg mixture, cool, then add cocoa powder, butter, powder, cognac and beat until a homogeneous consistency is obtained. That's it, the cocoa powder cream is ready!
Cream with cocoa and sour cream
Ingredients:

sour cream - 100 ml;
powdered sugar - 100 g;
cocoa - 50 g;
gelatin - 10 g.

Cooking
Cool the sour cream in advance, put it in a bowl and beat well with a mixer, gradually adding sugar. As soon as the mass becomes homogeneous, add a little cocoa and mix. Gelatin separately dissolved in cold water and then mix it with the resulting chocolate mixture. Pour the finished cream into molds and serve in hot tea, after cooling the delicacy in the refrigerator.

Cream with cocoa and cottage cheese
Ingredients:

milk - 100 ml;
apricot - 0.5 pcs. ;
cream - 20 ml;
cocoa - 10 g;
cottage cheese - 2 tbsp. spoons;
sugar syrup - 25 ml.

Cooking
Beat cottage cheese well with a mixer at low speed. Then pour cocoa powder, put sugar to taste, gradually add warm milk and mix until a mass resembling the consistency of a cream is obtained. Then we transfer the finished chocolate treat in a glass, put whipped cream on top and decorate with half an apricot from compote or jam. Serve the dessert strongly chilled with cookies or a regular biscuit.

Chocolate cream with cocoa and egg
Ingredients:

milk - 500 ml;
white flour or starch - 30 g;
chicken egg - 3 pcs. ;
cocoa - 30 g;
sugar - 100 g.

Cooking
So, to prepare chocolate cream, we take a bowl and combine cocoa powder, starch, egg yolks and milk in it. Mix everything thoroughly with a whisk, put the mixture on low heat and cook, stirring constantly, until thickened. Then remove the cream from the stove, cool, add a cold thick protein, previously whipped with granulated sugar. Pour the delicacy into molds and put in the refrigerator.

The benefits and composition of chocolate have long been known to many. Cocoa powder is used not only to make chocolate, but also to create other desserts. The most famous are hot chocolate and chocolate cream. Cooking beginners sometimes think that chocolate cream can only be used in baking, but it is also a dessert in its own right. And there are many different ways to cook. chocolate creams for various purposes.

How to make chocolate cream from cocoa?

Most fast way to prepare such a cream is to beat 100 gr. butter, 2 tablespoons of cream and sugar, 2 teaspoons of cocoa powder. The cream is thick, dark and delicious. Most often it is used to decorate cakes and rolls. But for a filling or as a dessert, this option is rarely used.

Also popular chocolate cream recipes are:

curd chocolate cream;
chocolate cream with sour cream;
classic cream with cocoa;
curd cream.

The cream requires: cottage cheese 0.5 cups; 100 ml. milk; 100gr. Sahara; 25 ml. cream and sugar syrup; 1 tsp cocoa with a slide. Cottage cheese is simultaneously whipped with cocoa in a mixer. Next, cream is added, later warmed milk and sugar. Cool the finished cream in the refrigerator. It can be used for cakes, rolls and as an independent dish.

Sugar syrup is used to decorate the dessert. When using a cream for the layer, it can be excluded.

Chocolate cream with sour cream

Such a cream is most often used as a full-fledged dessert. But it can also be used for a layer of finished products. The cream consists of only 4 ingredients:

sugar/powdered sugar 100g;
gelatin 1 pack (10 gr.);
cocoa 2 tbsp. l. without a slide;
sour cream 25% 100ml.

Gelatin is pre-soaked in cold water. Cold sour cream is whipped with cocoa. Sugar is added in small portions, and each time it is whipped again. Swollen gelatin without excess water is added last. The cream is whipped until smooth and then cooled.

Classic chocolate cream with cocoa

Such a cream is more often used for a layer and requires cooking. Ingredients: 100 gr. butter and milk; 2 tbsp. l. cocoa, flour and sugar.

Add sugar and cocoa to the melted butter, then gently fold in the flour. Stir until smooth and pour in milk in a thin stream. Cook until thick for 5-8 minutes.

Trying various recipes chocolate creams you can find the most suitable. It will become a real favorite treat.

For the first time, Europeans learned about chocolate only after Columbus visited America, where the cocoa tree grew.

Local Indians prepared terribly bitter liquid chocolate from cocoa, the recipe was very simple: cocoa seeds (beans) were ground into powder, poured with cold water, mixed with pepper and used this mixture as a tonic drink. In Europe, they began to drink cocoa drink hot and add sugar there.

The real revolution in chocolate business took place in the 19th century, when it was first made from cocoa powder. Various additives were added to the mixture - flavors, nuts, raisins. And soon white chocolate appeared. Unlike conventional chocolate, it contains no cocoa powder and uses only cocoa butter.

The tonic properties of chocolate depend on the amount of cocoa it contains. Bitter chocolate (cocoa - from 55%) is recommended for dieters. It is better for children to give milk chocolate, it tastes more pleasant and “softer” affects the body.

Cooks equally often use both chocolate and cocoa. Drinks, icing, cream are prepared from them, added to the dough. Cakes and pastries are decorated with chocolate pieces, delicious desserts are made from cocoa powder.

It is very easy to make chocolate cream from cocoa. Lightweight and delicious cream can be used as a separate dish, for layering and decorating the cake

Ingredients

Milk - 0.5 liters ( it is better to take fatter).
Cocoa powder - 2 tbsp. spoons.
Butter - 30 grams.
Sugar - 3 tbsp. spoons.
Starch - 3 tbsp. spoons ( it is allowed to use flour).
Salt is on the tip of a knife.
Flavoring (vanillin).

How to cook

Pour 300 ml of milk into a saucepan, heat it up.
Add salt, sugar, cocoa, butter to milk and mix everything thoroughly.
Bring to a boil, continue to boil for a couple of minutes, stirring thoroughly

Remove saucepan from heat.
In a glass of milk (200 ml), dilute the starch and carefully pour the mixture into hot milk, mixing thoroughly.
Place the saucepan over low heat and bring to a boil, stirring constantly. The mixture will start to thicken.
Boil, stirring, for about 2 minutes.
Remove from heat, add vanillin, cool.

Put the finished cream in the refrigerator.

How to use

You can serve the cream as a dessert. To do this, spread the still warm cream into bowls (molds), cool and refrigerate - the dessert will be covered with a beautiful crust.