Mirror chocolate icing for cake: ingredients, recipe, cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Different cakes imply different design. One of the easiest ways to decorate any cake or pastry is with chocolate or cocoa based icing. There are a lot of cooking recipes, some recipes are rightfully considered branded or family recipes, as they have been tested for years. Mirrored chocolate icing for cake is a decoration that helps to make any dessert even more elegant without special ingredients. It may be based on glucose syrup, which is purchased at a specialized store, or it may simply be from cocoa, water and sugar. Each option deserves attention.

Simple glaze: delicious and beautiful

This recipe is considered one of the easiest. It does not require a lot of different ingredients, everything is at hand. At the same time, cooking does not take much time and does not take much effort.

To make chocolate icing for a cocoa cake, you need to take the following ingredients:

• 100 grams of granulated sugar;
• 2 tbsp cocoa, neededtake with a slide;
• 50 grams of butter;
• 50ml water.

Sugar is poured with water, lightly stirred. Place the container in the microwave and set for a couple of minutes at a power of 1000 watts. Take out the syrup, stir again. Sending for a couple more minutes.

Butter is combined with cocoa, stirred. The hot syrup is added in batches to the butter and stirred. If you want a thicker glaze, then you just need to add not all the syrup. In the process, you can adjust the density of the mirror chocolate icing for the cake. Apply the icing to the cake while it is still warm.

Simple icing with powdered sugar

The secret to making mirror chocolate glaze according to this recipe is very simple: you need to use powdered sugar, not sugar, as it is softer, dissolves faster. This eliminates the need to boil the syrup, saving time.

For this recipe you need to take:

• 50 grams of powder;
• a teaspoon of cocoa;
• a couple of teaspoons of boiling water.

Powder and cocoa are mixed in a cup, carefully so that there are no lumps. Pour water in parts, stirring. This recipe does not require cooking and can be very convenient for many desserts.

Gelatin frosting

This mirrored chocolate cake icing recipe is popular because it is very shiny and reflects the decoration of the cake, if any. You can use this option for eclairs or other desserts.

To prepare this optionglaze, you need to take the following products:

• 240 grams of sugar;
• 160 grams of 33 percent cream;
• 14 grams of gelatin;
• 80 grams of cocoa;
• 80 grams of water for syrup;
• 70 grams of water for gelatin.

Gelatin must be soaked in water. The cocoa is pre-sieved. The remaining water and sugar are combined, syrup is boiled. You can do this in the microwave or on the stovetop. After adding cocoa, knead.

Cream is heated to about 80 degrees, gelatin is dissolved in them. Both masses are combined, boiled for about a minute. After the mirror chocolate icing on gelatin is removed for a day in the refrigerator. Before decorating a cake with it, it is necessary to warm the mass to 30 degrees.

Delicious milk icing

For this version of chocolate mirror glaze in milk, you need to take the following ingredients:

• 100 grams of powder;
• a couple tablespoons of cocoa;
• five tablespoons of milk;
• 1, 5 tbsp butter;
• a little vanilla for flavor.

The milk is heated, but not brought to a boil. Powdered sugar is mixed with cocoa powder. Add milk, softened butter. Pour in vanilla, mix thoroughly. This chocolate icing for a cocoa cake is best prepared after making a dessert, as it quickly hardens. If this happens, you can slightly dilute it with milk.

Delicious chocolate icing

This recipe will appeal to those whowho loves the rich taste of chocolate. For cooking, you need to take:

• 5 tablespoons of milk;
• 100 grams of chocolate. It is better to take without any additives. Cocoa content look to your liking;
• half a teaspoon of butter.

The container in which the glaze will be cooked is thickly greased with oil. Add milk, break chocolate. Stir to melt both ingredients. When they mix, remove from heat. Apply this mirror chocolate icing for the cake while warm.

Cocoa and chocolate recipe

This gelatin chocolate frosting is hard work. However, she looks really festive and elegant. For cooking, you need to take:

• 150ml water;
• 50 grams plain dark chocolate;
• 250 grams of powdered sugar;
• 8 grams of gelatin;
• 80 grams of cocoa;
• 80 ml cream with 30 percent fat.

Thanks to the combination of chocolate and cocoa, the glaze has a rich and bright taste. In addition, if you take chocolate with a cocoa content of more than 72 percent, then the aroma of such a design for the cake will be appetizing, sweet.

Gelatin is soaked first. You need to follow the information on the packaging. Cocoa, sugar are mixed in a saucepan, then pour them with cream and water, stir. Heat the mass over low heat, when bubbles appear, remove the mass from the stove.

Chocolate is crushed. You can do this with a grater, blender, or just chop into small crumbs. To make it easier to do this, the chocolate is cooled in advance. Add chocolate and gelatin to the cream, stir thoroughly. After filtering the glaze through a sieve, cool. After decorating the dessert, the cake must be sent for a couple of hours in the cold so that the mass freezes.

Glaze with sugar and cream

This option produces a strong mass with a bright creamy taste. For this design option for the cake, you need to prepare the following ingredients:

• 4 tablespoons cocoa;
• 175 grams of sugar;
• 100 grams of water;
• 100 ml heavy cream;
• a couple of heaping teaspoons of gelatin;
• 70 ml of water for gelatin.

Gelatin is soaked in cold water until it swells. Sugar and the rest of the water are mixed in a saucepan, heated on the stove until the sugar is completely dissolved. Boil for about seven minutes after boiling. Approximate temperature should be around 110 degrees.

Pour cream and cocoa. Using a whisk, beat everything until smooth. Then again bring the mass to a boil. Remove the mass from the stove, add gelatin, knead. If lumps form in the process, then you need to kill the whole mass with a blender or strain through a sieve.

Glucose Syrup Glaze

Glucose syrup, also known as invert syrup, is a ready-made product that can be purchased at a candy store or large shopping centers. It helps make the glaze more plastic. For this reason, it is worth buying for those who often bake cakes or pastries,using various types of glaze for decoration.

For this cooking option, you need to take:

• 100 grams of sugar;
• the same amount of glucose syrup;
• 100 grams of dark chocolate with up to 55 percent cocoa content;
• 70 grams of condensed milk;
• a couple of teaspoons of gelatin;
• 50 ml water for glaze;
• 60 ml of water for gelatin.

This recipe produces a plastic glaze that stretches slightly when cutting the cake. If you want to get a more crispy base, then you need to add more gelatin, increasing its amount by thirty percent.

Process of making cake decorating

Gelatin is soaked and left to swell. Chopped chocolate, gelatin, condensed milk are placed in a bowl. Combine water, sugar and syrup in a saucepan. After boiling the mass, cook it for a couple more minutes. Pour hot mass into a container with chocolate, let stand for a couple of minutes. Then beat everything with a blender at low speed. It is better to leave the finished glaze in the refrigerator overnight. To decorate the cake, it is heated to 30 degrees.

Glaze with chocolate and milk powder

This option is suitable for decorating not only the top of the cake, but also for beautiful smudges on the side of the product. For this glaze option, you need to take the following ingredients:

• 130 grams of sugar;
• as much glucose syrup;
• 55 grams leading;
• 10 grams of gelatin;
• 70 grams of milk;
• 15 grams of milk powder;
• 165 grams of chocolate.

Sugar, water and glucose are combined, brought to a boil. Both types of milk are mixed, introduced into the syrup, brought to a boil again. Add gelatin, pour in chocolate. They pierce everything with a blender, this will help to get the most homogeneous mass, without lumps.

If the chocolate did not give a rich color, then you can add a little dye. It is noteworthy that you can prepare such a glaze with white chocolate. It will have the same shiny surface with a reflective effect.

Cooking process

How to make a mirror chocolate icing for a cake according to this recipe? Gelatin is soaked, following the instructions. Combine powdered sugar and cocoa in a saucepan. Mix. After adding cream and water, heat the mass over low heat. After the appearance of bubbles, remove the pan from the stove.

Chocolate is grated, added to the cream. Gelatin is also sent there. Mix thoroughly. After the glaze is filtered through a sieve, cooled to room temperature. The cake, covered with icing, is left for a couple of hours in the refrigerator.

How to apply frosting correctly?

You can make glaze according to any of the recipes. However, it is also important to apply it correctly. To do this, you need to familiarize yourself with some of the nuances.

For a beautiful glaze, you need to act in two stages. It is better to first apply a thin layer on the cake, leave it in the refrigerator to harden, and then decorate with the rest of the mirror chocolateicing for the cake.

Apply traditionally from the edges to the center. If the cake is completely decorated, then it is applied on the sides from the bottom up. It is also worth decorating with a warm mass, without waiting for it to turn into a lump.

If a bubble forms during application, dampen lightly with water and smooth with a silicone spatula.

It is also worth noting that a dense biscuit, which often serves as the basis for a cake, is best coated in advance with a thin layer of thick jam. Then it will be more convenient and easier to distribute the glaze.

Also pay attention to the quality of cocoa. If, when added, it gives a dirty color, then it is better to either increase its amount, but this is fraught with getting a slide of glaze, or use a dye.

A good cake is not only cakes and stuffing. It's also decoration. Ingredients for mirror chocolate cake icing often use a wide variety. Somewhere they take real chocolate, and somewhere - cocoa. Also in a number of recipes milk is used, in others it is replaced with water. Often used and gelatin, which is prepared according to the instructions. It is important to learn what are the secrets of applying the glaze correctly. Then the cakes will definitely look festive. In addition, much directly depends on the quality of cocoa, chocolate, cream and butter. So don't skimp on these ingredients.