Chocolate Icing For Cocoa Cake: Step-by-step Cooking Recipes With Different Ingredients + Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Chocolate icing recipes for homemade cakes and other baked goods

If you love homemade baked goods - and not only eat, but also cook - you are regularly asked about the glaze. Sweet, flavorful, it will add appeal to any cake, not to mention cakes and muffins. And sometimes, to be honest, it will help to disguise some flaws like a crumbling cake or a failed golden crust. In a word, it never hurts for an enthusiastic cook to have a couple of interesting homemade glaze recipes in her notebook. Especially cocoa glaze - chocolate, fragrant, delicate and plastic.

Content

• 1 The classic recipe and its variants

• 2 Step by step cooking recipes

  • 2.1 Chocolate glaze on milk

    2.1.1 Video: how to make cocoa icing

  • 2.2 On sour cream or cream

    2.2.1 Video: simple secrets of making homemade glaze

  • 2.3 On condensed milk
  • 2.4 With eggs
  • 2.5 With starch
  • 2.6 With honey

  • 2.7 Mirror glaze

    2.7.1 Video: Mousse Cake Mirror Coating

• 3 Reviews and advice from hostesses

The classic recipe and its variants

There are many recipes for a sweet coating for baking: from powdered sugar, whipped proteins, caramel. But the leadership in this area is confidently holding chocolate, a recognized favorite of both cooks and eaters. Making such a glaze is as easy as shelling pears, just melt a bar of chocolate in a water bath, and then mix it with a spoonful of butter (for shine) and a couple of tablespoons of heavy cream (for softness). But finding the right ingredients is difficult. For a high-quality coating, you need a treat containing at least 70% cocoa beans, which may easily not be in a small store. Alas, too often, under the guise of chocolates, we are sold so-called confectionery bars, which do not contain a single gram of cocoa butter! And real tiles are not cheap …

It's all about the famous cocoa beans!

But with cocoa powder, such problems do not arise. It is available to everyone, cheap, does not create difficulties during cooking, endows the dessert with a breathtaking aroma of pure chocolate and a bright taste … Beauty! The main thing is to get the "right" cocoa - the one that needs to be boiled, not filled with hot water. And also stock up on the necessary additional components.

1. To make the glaze, cocoa is mixed in equal proportions with the chosen base - milk, sour cream, cream. Please note that it is important to choose high-fat dairy products, otherwise the coating will not thicken.
2. Almost every classic recipe contains the butter needed to give the glaze a delicious shine, plasticity and hardenability. The amount of this ingredient depends on the density of the glaze the hostess plans to get.
3. You can't do without sugar, but rather powdered sugar, carefully ground and sifted through a sieve. This component is added to taste and, in addition to its main purpose of making baked goods sweeter, also plays the role of a thickener.
4. Some, not relying on butter and cream, pour potato starch and even flour in a 1: 4 ratio to cocoa powder into the glaze. This is done so that the resulting mass is guaranteed not to slip off the cake.
5. Since in cooking, like any creativity, imagination is welcomed, it is always appropriate to diversify a classic recipe with aromatic and flavoring additives. Crushed nuts, vanillin, cinnamon, coconut, mint essence, lemon juice, coffee, rum, cognac and other components are used.

6. To create a spectacular mirror finish, you need gelatin.

   

   Any delicacy will benefit from such a supplement.

But whichever recipe you choose in the end, it is important that the resulting frosting meets three main requirements. First, it should be liquid enough and easy to spread on the crust, but thick enough not to drain from it. Secondly, it should harden well. Thirdly, its preparation should not take much time, because the glaze is the final touch with which the hostess completes the creation of a culinary masterpiece.

And the glaze should also be tasty. This is perhaps the main condition.

Step by step cooking recipes

Chocolate glaze with milk

You will need:

• milk - 3 tbsp. l.;
• cocoa - 3 tbsp. l.
• sugar - 5 tbsp. l.;
• butter - 2-3 tbsp. l.

Preparation:

1. Rub the cocoa through a fine sieve to break up any lumps, and then stir with sugar.

   

   The powder must be dry and crumbly

2. Pour in milk, add butter and cook mixture over low heat, stirring continuously, for 7-8 minutes. If you like, you can add the oil later, into the hot mixture.

   

   Watch out for lumps

3. Once you achieve uniformity, remove the chocolate-fragrant mass from the heat, cool slightly and use it for decoration.

   

   Cooling down, the mass will become thicker

Video: how to make cocoa icing

On sour cream or cream

You will need:

• cocoa - 2 tbsp. l.;
• cream or sour cream - 2 tbsp. l.;
• butter - 1-2 tbsp. l.;
• icing sugar - 4 tbsp. l.;
• vanilla sugar - 0.5 tsp

Preparation:

1. Sift cocoa and powdered sugar, add vanilla sugar.

   

   Once again: no lumps, they will ruin the whole result!

2. Combine in a saucepan with sour cream (cream) and put on low heat. Remember to stir the mass constantly!

   

   Stir the mixture very carefully.

3. Lastly, when the rest of the ingredients are already hot, add the butter. Mix everything well again, remove from the stove, cool a little … and you're done!

   

   Whisk the oily mixture

Video: simple secrets of making homemade glaze

Condensed milk

You will need:

• condensed milk - 4 tbsp. l.;
• cocoa powder - 4 tbsp. l.;
• butter - 4 tbsp. l.

Cooking.

1. Mash cocoa with melted butter.

   

   With a mixer, things will go faster

2. Put the mixture in a water bath, melt completely and combine with condensed milk.

   

   The delicacy will acquire the characteristic flavor of condensed milk

3. Keep the saucepan steamed for another 5-6 minutes, stirring constantly the future glaze, let it cool slightly and you can start decorating.

   

   Condensed milk glazed baked goods are especially soft

With eggs

You will need:

• cocoa - 5 tbsp. l.;
• butter - 130 g;
• sugar - 2 tbsp. l.;
• egg.

Cooking.

1. Melt the butter over low heat or a steam bath and dissolve the sugar in it.

   

   Powder will be more convenient for you, but sugar will do

2. Add cocoa.

   

   Already during the cooking process, the smell will be simply delicious.

3. Remove the mass from heat, let it cool slightly, add an egg to the butter with cocoa and sugar.

   

   The mixture should not be too hot, but not too cold.

4. Whisk vigorously to beat the frosting.

   

   Whisk vigorously, you have to act quickly!

5. The mass will turn out to be thick, dense, but, moreover, tender.

   

   No one can resist your dessert!

With starch

You will need:

• cocoa - 3 tbsp. l.;
• milk - 5 tbsp. l.;
• icing sugar - 3 tbsp. l.;
• natural chocolate - 50 g;
• butter - 50 g;
• starch - 1 tbsp. l.

Cooking.

1. Sift starch, powdered sugar and cocoa thoroughly.

   

   Well sifted ingredients will give your dessert a smooth surface

2. Mix everything, cover with milk and put on low heat.

   

   On a low fire nothing will burn

3. Break the chocolate into pieces or grate, add to the hot milk and cook the icing, stirring constantly, until the mixture begins to thicken. And then all that remains is to remove it from the heat, let it cool slightly and use it as directed.

   

   The smaller the crumb, the sooner it will melt.

With honey

You will need:

• cocoa - 4 tbsp. l.;
• milk or cream - 4 tbsp. l.;
• icing sugar - 4 tbsp. l.;
• honey - 2 tbsp. l.;
• butter - 2 tbsp. l.

Cooking.

1. Mash cocoa with butter softened at room temperature.

   

   Remove the oil from the refrigerator in advance

2. Pour in milk and heat over low heat.

   

   On the other hand, butter can be melted in milk, and only then mixed with cocoa

3. Transfer the saucepan to a water bath, add the powder to the milk and cook, stirring occasionally, until the mixture begins to thicken.

   

   The mass will become thick and slightly stringy

4. Remove the saucepan from the stove, add honey to the glaze and mix well.

   

   Do not put honey in a boiling liquid so that it does not lose its beneficial properties.

5. Let cool slightly and use for decoration.

   

   Honey will add glaze and shine and aroma

Mirror glaze

You will need:

• instant gelatin - 2 tsp;
• heavy cream (30%) - 100 ml;
• sugar - 7 tbsp. l.;
• cocoa - 4 tbsp. l.;
• water - 100 ml + 70 ml.

Preparation:

1. Pour gelatin with 70 ml of cold water and let it swell.

   

   Dilute gelatin according to package directions

2. Boil a syrup from 100 ml of water and sugar - just put it on the stove and boil until the sugar is completely dissolved.

   

   The sugar must completely dissolve

3. Pour in the cocoa, pour in the cream and bring the mixture to a boil, without stopping to stir to prevent scorching.

   

   As always, a whisk to help you!

4. Remove the saucepan from heat, add the swollen gelatin and stir again. Some people advise using a blender for this purpose.

   

   Lower the blender into the bowl at a 45-degree angle to avoid trapping excess air - no bubbles of your icing are needed

5. Let the glaze cool down - it should just be warm - and apply to the cake.

   

   Mirror glaze baked goods are gaining in popularity in recent years

Video: mirror finish for mousse cake

Hostess reviews and advice

Each experienced housewife has her own glaze preparation option. Someone likes a dense chocolate crust, someone prefers an airy and light icing, and someone is proud of the ability to create spectacular desserts with a mirror surface. To make it easier to decide which of the options will become your signature and favorite, try making a small test sample of each recipe you like. Or maybe you do not want to stop there and improve them by creating your own, unique?