Chocolate cake is a favorite treat of many sweet tooth. Due to the bright taste of the cake itself, it is sometimes difficult to choose such a cream or impregnation to reveal all the charm of cocoa. It is difficult to choose an impregnation for a chocolate cake that emphasizes the taste, but does not hide or distort it. There is a pantheon of suitable flavors and recipes that blend perfectly with a chocolate dessert.
Proper impregnation requirements
The impregnation for chocolate cake and any other biscuit should meet several requirements that will positively affect the texture of the cake without spoiling it:
- Impregnation should not be too sweet, as in an ensemble with cream and a sweet biscuit it can give cloying, forgetting all the tastes.
- The impregnation should not be too liquid, because during the connection with the dough it can dissolve it, making it too soft.
- This component should not be too thick, because due to such a texture it will become viscous and will not impregnate the biscuit at all.
If all the nuances are taken into account in the process, then the chocolate cake and any other dessert will turn out soft, airy, but at the same time juicy.
How to calculate the amount of impregnation for a cake
In order not to be mistaken with the exact amount of impregnation for a confectionery product, you need to use a special formula: for one part of the biscuit, you need to take ¾ part of the impregnation and 1¾ of cream. This formula assumes that about 600-650 grams of impregnation will go per kilogram of biscuit.
Professional confectioners often use special tables to calculate the proportions of impregnation for chocolate cake. It is worth considering that 2 tablespoons of sugar takes 3 tablespoons of water. This results in 100 grams of syrup.
If additional ingredients are included, the proportions of sugar and water will naturally change. It is worth considering the consistency of the additional product, which will replace part of the liquid or granular component.
The simplest impregnation recipe for any type of biscuit
Usually, any impregnated chocolate cake recipe provides clear guidance on the preparation of the cakes and cream themselves, but a minimum of information regarding the preparation of the impregnation. Often the recipe for preparing this component of a confectionery product is described in detail, but the proportions are approximate.
- A half-kilogram chocolate cake will need approximately 350-400 grams of sweet syrup, which is easy to make from 8 tablespoons of sugar and 12 water.
- A biscuit weighing 600-700 grams will need 450-500 milliliters of syrup, which is prepared from 9 tablespoons of sugar and 14 water.
- To prepare a basic syrup for lubricating chocolate biscuits weighing 1 kg, in a volume of 600 grams, you can use 12 tablespoons of sugar and 18 tablespoons of water.
The principle of preparation is one for all options. Pour sugar into the stewpan and pour water. Cook over low heat until sugar crystals dissolve. Cool and then lubricate the cakes.
Alcoholic impregnation for a unique chocolate cake
Impregnation is necessary for chocolate confectionery, if the recipe contains an oil cream as a layer between the cakes. At the same time, the taste of the cream itself will not have restrictions in choice.
An interesting recipe for a chocolate cake with impregnation may be alcohol, which will play a secondary, but quite noticeable role in shaping the taste of dessert. In general, alcoholic beverages are often used to impregnate confectionery. An ideal option would be impregnation for a chocolate cake with cognac:
- 3 tablespoons of brandy. You can replace in such an amount the alcohol represented by dessert wine.
- 6 tablespoons of sugar. Brown sugar may be ideal.
- Half a glass of warm water.
The principle of preparation is simple. First, the base syrup is made from sugar and water. It is necessary to cool the syrup to about 30 degrees. After that, alcohol is poured. Mix all the components well and can immediately be applied to cakes. If the temperature of the syrup is below 30 degrees, the cognac will not dissolve in sugar syrup.
Unique cream-impregnating cake with chocolate notes
Sometimes impregnation is completely superfluous. This option is possible in the case when the cream itself is sufficiently liquid and impregnates the cake deeply and efficiently. Usually the perfect companion for any type of confectionery is chocolate cream for soaking the cake.
To prepare a chocolate cream-impregnation, you will need the following ingredients:
- A can of condensed milk.
- ¼ kilogram of butter.
- 60 grams of cocoa powder.
- A pack of vanillin.
Preparing a cream impregnation is very simple:
- Pour condensed milk in a container.
- In the condensed milk add butter, which must be cut into small pieces.
- The resulting mass must be whipped with a mixer until the cream acquires an airy consistency.
- Add vanillin and cocoa powder, beat the ingredients with a mixer again.
At this stage, the preparation of the cream-impregnation ends, you can begin to use the finished product.
Citrus syrup impregnation for biscuit cake
A good combination is the citrus base and chocolate sponge cake with any cream. Preparing citrus syrup is easy, but it takes about 6 hours for it to brew. Citrus syrup for the impregnation of chocolate cake is prepared according to the following scheme:
- In a ratio of 1: 1 you need to mix water and sugar. Put the container on a small fire, and stirring, bring to the state where the crystals are completely dissolved.
- When the syrup cools down a bit, add finely grated citrus peel to it.
- After 5-6 hours, strain the syrup, removing the zest.
The citrus syrup for chocolate biscuit is completely ready.
Cherry impregnation for the original taste of chocolate dessert
The perfect combination is chocolate and cherry, so many recipes for biscuit cakes with chocolate cakes include the cherry base of the cream. Cherry-soaked chocolate cake may also include a touch of alcohol.
For cherry impregnation, you need such products:
- 100 grams of fresh pitted cherries.
- 30 milliliters of cognac.
- Glass of water.
- 40 grams of sugar.
Prepare a fragrant version of the impregnation of cherries:
- Peeled cherries in a saucepan and pour the berries with water.
- Boil the berries over low heat.
- After the cherries are wrinkled and the water turns red, the berries must be completely removed.
- Cool the broth a little.
- Pour sugar into warm water and pour cognac, stir well.
When sugar crystals dissolve, you can start using a viscous substance.
Chocolate impregnation
The real find for chocolate biscuit is chocolate soaking. There are several options for its preparation:
- Chocolate impregnation for biscuit cake can be prepared on the basis of a basic syrup, to which melted chocolate is added. The proportions of chocolate and syrup can be selected according to preference.
- You can make chocolate impregnation, which will not penetrate the base of the biscuit immediately, but it will turn out no less tasty. It is enough to mix melted chocolate and butter in a 2: 1 ratio. Sometimes melted chocolate is mixed with a little water.
- Some self-taught confectioners simply drown chocolate and generously pour slices of cake into it. In this case, the result can be unpredictable, since it completely depends on the quality and composition of the tile or confectionery glaze.
When using such impregnations for a biscuit, it takes some time for the composition to penetrate into the “pores” of the cakes, making them soft and soft.
Non-alcoholic impregnation options
In addition to standard impregnation options, namely chocolate, cherry and cognac, there is a huge variety of recipes. All of them are based on sugar syrup, and the additional taste and aroma is obtained due to additional additives.
Such impregnations for alcohol-free chocolate cake are especially popular:
- citrus;
- Strawberry
- raspberry;
- Coffee
- dairy;
- vanilla
- banana
Basically, standard sugar syrup is first brewed. When the sticky base cools down, an auxiliary ingredient is added in the selected proportion. Each option should be ideally combined with cream, otherwise the taste of the whole confectionery product will be spoiled.
In the case of fruits, the ingredient itself is not always boiled in water; mashed potatoes can be used. Poured fruit is poured into the syrup. It is desirable that at the time of connection, the ingredients are already cooled and at about the same temperature.
Rules for the use of impregnation
It is necessary not only to choose the perfect impregnation to taste, but also to cook properly. When the main points are taken into account, you should not forget about the correct use of impregnation. It is important in accordance with the rules to apply a softening component on the base of the cake to maintain the texture of the biscuit.
How is chocolate cake impregnation used correctly:
- It is necessary to evenly divide the total amount of impregnation between all the cakes.
- Divide each mini portion into 2 more parts.
- Using a tablespoon on the surface, distribute one part of the syrup. Perform this procedure with each cake.
- A few minutes after the distribution of the first portion of the sweet spread, you need to repeat the procedure with the second part of the consistency.
In such a situation, the cakes are fully saturated and will allow the cream to penetrate the pores of the biscuit, making it soft and juicy. Another application option involves the distribution of the first portion of the cake using a pastry bag or syringe. It is worth using a nozzle with a thin tip for such purposes.
Syrup is ideally absorbed in cakes, which stood for about 10 hours. After moisturizing with the syrup itself, you need to wait another quarter hour, and then apply the cream. In order for the tastes of cream, chocolate biscuit and impregnation to combine, it is necessary for the cake to stand for another 5 hours before serving directly.
Cocoa powder and cake base
Often, for chocolate biscuit cakes, creams are used that do not contain fresh fruits or berries. Therefore, coffee base is often used as an impregnation for standard types of creams. Impregnations for cocoa chocolate cake are especially popular.
Chocolate icing can also be an ideal impregnation analogue. It is enough to melt the butter in a water bath. Add sugar and gradually add cocoa powder. Consistency depends on the proportion of oil in the total mass.
The coffee option is just as simple to prepare. First, the base syrup is prepared from sugar and water. Next, you need to brew natural ground coffee. It is enough to use as an additive only 30-50 grams of coffee. Sometimes they use a product from coffee machines or coffee machines. This is an alternative with a question that concerns quality.
You can immediately use two of the options presented within one confectionery product. Cut cakes are greased alternately. In this case, the application rules are followed. One cake is necessarily lubricated with one type of impregnation.