Today we will tell our readers how to make a light chocolate cream for chocolate cake. One that can be used as an independent dessert, because the consistency and taste of the finished cooled mass resembles pudding. We will not ignore the traditional options for decorating biscuits.
Light cream cake to milk recipe
Such a light chocolate cream in milk is prepared from almost the same ingredients as custard. However, in the presented recipe there are no eggs, and even an inexperienced culinary can execute it. Here is the complete list of ingredients for making the cream:
- pasteurized fatty milk (from 4%) - 500 ml;
- butter - 1 tbsp. the spoon;
- granulated sugar - 3 tbsp. spoons;
- cocoa powder - 2 tbsp. spoons;
- potato starch - 3 tbsp. spoons;
- a pinch of vanillin;
- salt - on the tip of a knife.
Cooking process
To make chocolate cream for chocolate cake, stock up on a small saucepan. Pour about 300 ml of milk into the container, add cocoa, butter, granulated sugar and salt. Now mix the ingredients and put the saucepan on the fire. The composition should reach a boil, reduce the gas and for 2 minutes we begin to cook the cream, stirring continuously. After the expiration of the indicated time, remove the saucepan from the heat.
Now you need to take another dish and put starch in it. You need to dilute the bulk product in the remnants of milk.
Tip: in order for the starch to disperse in cold milk immediately without lumps, it is necessary to add the liquid a little bit, stirring the composition after each addition.
We combine the cold mass with the hot, and again put on a slow fire. Very soon, our homemade chocolate cream will boil again. After boiling, the composition will almost immediately swell and thicken, but we need to cook the contents of the saucepan for some more time. Therefore, you need to make a little effort and stir the chocolate mass as quickly as possible. Cook again for 2 minutes, remove from heat, add vanilla sugar and cool the resulting chocolate cream. For chocolate cake use only fully chilled, seasoned in the refrigerator mass. If you plan to serve the cream as an independent dessert, then pour it into the fridge before sending it to the refrigerator.
Some tips and tricks
The presented version of chocolate cream is not greasy enough for waffle and shortbread cakes.
A slight emphasis on chocolate flavor will help a little addition. When you coat the cakes with the obtained cooled composition, sprinkle with dark chocolate chips on top , then the dessert will have a perfect taste.
If you plan to use chocolate cream for chocolate cake, do not forget to cover the composition in the refrigerator. But it is better not to cover the bowls with an independent dessert, since they will acquire an additional zest - they will be covered with a delicious crust.
Before creamy soaking, apply syrup on cakes. Thus, the chocolate composition will be smoother and easier to spread on the biscuit.
The resulting pudding can be decorated with crushed nuts, chocolate chips, berries and whipped cream.
Butter Chocolate Cream: Recipe
We present to your attention a basic recipe for chocolate cream, which you can transform at will. To do this, you need the following ingredients:
- condensed milk - 240 g;
- softened butter - 400 g;
- egg yolks - 2 pieces;
- cocoa powder - 40 g;
- cold water - 20 ml.
Cream Process
First you need to beat the egg yolks by adding water to them. You can use a whisk. This method also can not do without heating. Therefore, we place the yolks immediately in a saucepan and add condensed milk to them (a little more than half a can). Stir the composition and boil until thick, constantly stirring. After the composition has thoroughly thickened, add cocoa and butter directly to the saucepan. It remains only to mix the ingredients in a saucepan, cool and can be used as intended.
Ganache cream
Fans of glaze love to make creamy chocolate cream not from cocoa, but from real bitter chocolate melted in hot cream. It turns out a rather viscous composition, similar to a truffle filling with a pronounced chocolate flavor. To prepare the cream we need:
- cream 30% - 110 ml;
- butter - 35 g;
- dark chocolate - 1 bar (100 g);
- powdered sugar - 2 tbsp. spoons.
Cream in a saucepan must be mixed with powder, put on fire, heated, but not boiled. Next, remove the composition from the stove and place the crushed chocolate in it, without stirring, leave for three minutes for melting. Then mix with a whisk, add the butter and mix again. Cream ganache is ready. Use as a coating or layer for biscuit cakes, can be combined with the two previously presented options.
Tip: if in the recipe to increase the proportion of chocolate, the composition will turn out to be similar to truffle sweets. But for a layer of cakes, a cream with an increased relative to the share of chocolate cream is better.