Cream for cocoa cake: recipes and cooking secrets

Chocolate cream can make any pastry truly luxurious. As most sweet tooths admit, it is this filling that causes them the greatest delight. Of course, such an impregnation can be made from quality chocolate. However, in this case, the filling for baking will cost you a considerable amount, because to prepare a tasty treat you will need at least three tiles of an expensive dessert. It is much more economical and practical to make a cream for cocoa cake.

This product is very inexpensive. After all, concentrated cocoa powder in the package is enough for you for a long time. When deciding to make a delicious cake, pastries, cupcakes, or just enjoy a sumptuous chocolate dessert, remember one golden rule: the main ingredient must be of the highest quality. Otherwise, instead of the expected pleasure, you will experience bitter disappointment at the sight of a dark-colored substance and its unintelligible taste.

In all other respects, preparing a cream for cocoa cake does not present any difficulties. You can easily make a delicious dessert, even if you create your first confectionery masterpiece.

Cocoa and Condensed Milk Filling

It is with this impregnation that it is best to begin your acquaintance with the world of pastry fantasies. It is very easy to prepare, does not require expensive products and is always obtained even by inexperienced cooks. Cream cake with cocoa and condensed milk comes in moderately liquid, richly sweet and very chocolate. This filling is ideal for impregnating dry cakes, for example, waffle or puff.

Ingredients

To create a cream you need the following components:

• one can of condensed milk;
• one teaspoon of vanilla essence (optional);
• half a glass of fresh milk;
• three tablespoons of cocoa powder (with a slide).

Simple Cream Cooking Guide

1. Pour fresh milk into a small stewpan. The fat content of the product does not matter, so feel free to use what you have in the refrigerator. Put the stewpan with milk on the stove, setting moderate heat under it. Add cocoa powder immediately. Mix the mass, achieving its homogeneity.
2. Once the large lumps of powder have dissolved, pour in the condensed milk. In order for the cream to have a rich creamy taste, use a high-quality product made from whole milk. Arm yourself with a hand whisk. Beat the contents of the stewpan with it for several minutes, then remove the cream container from the heat.
3. Continue the process of active mixing until you see that the cream has acquired a smooth, uniform structure. When this happens, pour the vanilla extract into the filling. He will give delicacy a delicate aroma. Stir the mixture quickly again.
4. Cream for cocoa and condensed milk cake is ready. You can start smearing the cake immediately after it cools down or send the filling in the refrigerator (covered with cling film) until the right time. You can store such a cream for up to 72 hours.

Impregnation for baking from cocoa and sour cream

Such a cream has long won the universal love of confectioners. He is tasty, obedient and very gentle. It takes just a few minutes to cook, and the result is a delicious treat that can be enjoyed even on its own. Sour cream with cocoa is ideal for sponge cake, cupcakes, a layer of French air cakes or filling tubes, baskets.

A universal chocolate treat requires:

• three glasses of fatty natural sour cream (from 20%);
• one cup of granulated sugar;
• three tablespoons of cocoa powder (without a slide).

Step by step preparation of a gentle dessert

1. Place chilled sour cream in a convenient deep container. The dishes should be quite large, because the volume of the product will increase significantly during whipping. Try to use home-made sour cream, it is ideal for creating a cream. If this is not possible, then carefully study the packaging with the product. It should be sour cream, and not so recently popular milk-containing product, so successfully disguised as a quality product. Using this ersatz you can only get a spoiled taste and appearance of both the cream itself and the finished baking.
2. Start whipping sour cream at the smallest mixer speed. After a minute, without stopping to work with whisks, increase the power of the device, and add a third of the sugar. Whip for about 60-90 seconds. Enter the second part of sugar. Whisk again a minute and a half. Finally, add the remaining sugar. Whisk together for another 2-3 minutes. During this time, all the sugar grains should melt, and the mass will increase significantly in volume and become magnificent. Do not get carried away with whipping, because if you overdo it, then the sour cream will begin to turn into oil.
3. It remains only to add cocoa powder, and then work with a whisk for another 1-2 minutes.
4. That's all. It took a lot of time and effort to prepare a cream of sour cream and cocoa for cakes, cupcakes and other pastry delights. The filling can be sent to the refrigerator, tightly closing it with a bag or film, and also immediately used for its intended purpose.

Cream cake with cocoa butter, condensed milk

Probably everyone who was born in the 80-90s remembers truly wonderful pastries, so popular in those days. We are talking about the famous “Prague” cake, which many people loved for the amazing taste of the cream, which were used to soak the cakes of this handsome chocolate man. Unfortunately, that dessert, which is now often found on the shelves of the confectionery departments and has such a familiar name, does not at all correspond to its original. And the matter is not even in the cake, but in the cream itself. He became somehow tasteless, not chocolate, and indeed not like that. This recipe will allow you to recall a real, very intense relish of "Prague" cream. This filling is suitable not only for the layer of cakes, pastries and rolls. It can also be used to decorate your pastry masterpieces, because the cream keeps its shape perfectly at any temperature.

To prepare the filling, take:

• one and a half packs of softened butter (270 g);
• one jar of condensed milk;
• half a glass of cocoa powder.

A detailed guide to creating a "Prague" cream

1. To soften the oil well, remove it from the refrigerator a few hours before the intended preparation of the filling. Place the heated product in a deep bowl. Open a jar of condensed milk immediately so that you don’t have to get distracted later.
2. Take the mixer and, turning it on at the highest power, beat the butter. After a minute, the product will gain splendor. This means that you can pour in condensed milk.
3. Beat everything together for about 2-3 minutes. During this time, the mass will acquire uniformity and slightly increase in volume.
4. Now add cocoa powder. Continue to whip the cream for a few more minutes. At the exit, you get a fairly dense and smooth mass.
5. Tighten the bowl with the filling with cling film and put in the refrigerator for 15-20 minutes. This time is enough for the layer to acquire the desired structure. After that, a cream of cocoa and cake butter, and other goodies, can be used for its intended purpose.

Chocolate dessert made from milk and cocoa

Such a cream is good in that it can be given any desired consistency. Would you like to get a chocolate sauce that perfectly complements pancakes, pancakes or curd balls? No problem, just remove the pot of cream from the heat a little earlier than indicated in the recipe. To get a thick cream for cocoa and milk cake, simply follow the detailed guide carefully.

Ingredients for the preparation of the layer:

• an incomplete glass of granulated sugar (160-190 g);
• two tablespoons of flour (with a slide);
• half a liter of milk with a fat content of 3.2%;
• two tablespoons of cocoa powder (without a hill).

A Guide to Making Tender Milk Chocolate Cream / Sauce

1. To get started, take the thickest-walled pan that you only have. Pour flour and cocoa into it. Bulk ingredients are best sieved through a sieve. This will protect you from the appearance of large lumps and various debris that may be present in the flour. Add sugar and mix well all the ingredients.
2. Pour in a third of the milk. Mix the mixture thoroughly with a hand whisk. Add the remaining milk. Again, mix everything with a whisk, making the lumps disappear.
3. Now send the saucepan to a small fire. Constantly stirring the future cream with a whisk, bring it to a boil.
4. Further, several options are possible. If you need chocolate sauce, then remove the pan from the stove at the first sign of boiling.
5. In order to get a thick cream for the cake, wait for the appearance of many bubbles on the surface of the mass. It takes no more than 1-2 minutes. If you want to make a paste very similar to the famous Nutella, boil the mass a little longer, bringing it to the desired consistency. Just keep in mind that after cooling, the mixture will become even thicker.
6. Cool the finished cocoa and milk cream by tightly covering the container in which it is located with cling film (so that a dried crust does not form). Next, use the filling as intended. You can store such a treat in a tightly closed jar by placing it in the refrigerator for no more than 7 days.