Cream for cocoa cake: recipes and cooking secrets

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

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

This product is very inexpensive. After all, concentrated cocoa powder in a package will last you for a long time. When deciding to make a delicious cake, pastries, cupcakes, or simply enjoy a luxurious 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 from the appearance of the substance of a gloomy color and its unintelligible taste.

Otherwise cookingcream for cocoa cake is not difficult. You can easily make a delicious dessert even if you are creating your first confectionery masterpiece.

Cocoa and condensed milk filling

It is with this impregnation that it is best to start your acquaintance with the world of confectionery fantasies. It is very easy to prepare, does not require expensive products and is always obtained even by inexperienced chefs. Cream for cake with cocoa and condensed milk comes out moderately liquid, richly sweet and very chocolatey. This filling is ideal for soaking dry cakes, such as waffle or puff.

Ingredients

To create a cream, you need the following ingredients:

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

Easy Creaming Guide

1. Pour fresh milk into a small saucepan. The fat content of the product does not matter, so feel free to use the one that you have in the refrigerator. Place the saucepan with milk on the stove, setting the heat under it to moderate. Add cocoa powder immediately. Stir the mass, achieving its uniformity.
2. As soon as the large lumps of powder have dissolved, pour in the condensed milk. For a rich creamy taste, use a high quality product made from whole milk. Arm yourself with a hand whisk. Beat the contents of the saucepan with itfor a few minutes, then remove the bowl of cream from the heat.
3. Continue the active mixing procedure until you see that the cream has acquired a smooth, uniform texture. When this happens, pour the vanilla extract into the filling. It will give the delicacy a delicate aroma. Stir again quickly.
4. Cream for cocoa and condensed milk cake is ready. You can start spreading the cakes immediately after it has cooled, or send the filling to the refrigerator (covered with cling film) until the right moment. You can store this cream up to 72 hours.

Impregnation for baking from cocoa and sour cream

This cream has long won the universal love of confectioners. He is sweet, obedient and very gentle. Its preparation takes a matter of minutes, and the result is a delicious delicacy that can be enjoyed even on its own. Sour cream with cocoa is ideal for a biscuit cake, cupcake decoration, a layer of airy French cakes or filling tubes, baskets.

All-Purpose Chocolate Treat requires:

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

Delicate dessert step by step

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 homemade sour creamproduction, it is ideal for creating a cream. If this is not possible, then carefully examine the packaging with the product. It should be sour cream, and not so popular lately a milk-containing product, so successfully disguised as a quality product. Using such an ersatz, you can only achieve a spoiled taste and appearance of both the cream itself and the finished baking.
2. Start whipping sour cream at the lowest mixer speed. After a minute, without stopping whisking, increase the power of the device, and add a third of the sugar. Beat for about 60-90 seconds. Enter the second part of the sugar. Beat again for a minute and a half. And finally, add the remaining sugar. Beat everything together for another 2-3 minutes. During this time, all grains of sugar should melt, and the mass will increase significantly in volume and become lush. Do not get carried away whipping, because if you overdo it, then the sour cream will begin to turn into butter.
3. It remains only to add cocoa powder, then work with whisks for another 1-2 minutes.
4. That's it. It did not take much time and effort to prepare cream from sour cream and cocoa for cakes, cupcakes and other confectionery delights. The filling can be sent to the refrigerator, tightly closed with a bag or film, and also immediately used for its intended purpose.

Cream for cake with cocoa, butter, condensed milk

Probably everyone who was born in the 80s and 90s remembers the truly wonderful pastries that were so popular in those days. We are talking about the famous cake "Prague", loved by many precisely forthe amazing taste of the cream with which the cakes of this chocolate handsome man were soaked. Unfortunately, the dessert that is now often found on the shelves of confectionery departments and has such a familiar name does not correspond to its original at all. And it's not even in the cakes, but in the cream itself. It became somehow tasteless, not chocolate, and not at all like that. This recipe will allow you to remember the real, very rich taste of the "Prague" cream. This filling is suitable not only for a layer of cakes, pastries and rolls. It can also be used to decorate your confectionery 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 can of condensed milk;
• half a cup of cocoa powder.

Detailed guide to making "Prague" cream

1. To soften the butter well, take it out of the refrigerator a few hours before the intended preparation of the filling. Place the heated product in a deep bowl. Open the can of condensed milk right away so you don't have to be 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 you can add condensed milk.
3. Beat everything together for about 2-3 minutes. During this time, the mass will become homogeneous and slightly increase in volume.
4. Now add cocoa-powder. Continue whipping the cream for a few more minutes. At the end, you will get a fairly dense and smooth mass.
5. Cover the bowl with the filling with cling film and refrigerate for 15-20 minutes. This time is enough for the layer to acquire the desired structure. After that, the cream of cocoa and butter for the cake, and other goodies, can be used for its intended purpose.

Chocolate dessert made from milk and cocoa

This cream is good because it can be given any desired consistency. Want to get a chocolate sauce that is the perfect complement to pancakes, pancakes or cottage cheese balls? No problem, just take the cream pot off the heat a little earlier than the recipe says. To get a thick cocoa and milk cake cream, just follow the detailed instructions carefully.

Ingredients for layering:

• 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 slide).

Guide to Making the Ultimate Milk Chocolate Cream/Sauce

1. First, take the thickest pot you have. Pour flour and cocoa into it. Loose ingredients are best sifted through a sieve. This will save you from the appearance of large lumps and various debris that may be present in the flour. Add sugar and mix all ingredients well.
2. Pour in a third of the milk. Stir the mixture well with a hand whisk. Add the rest of the milk. Mix everything again with a whisk, achieving the disappearance of lumps.
3. Now put the saucepan on a small fire. Constantly stirring the future cream with a whisk, bring it to a boil.
4. Next, several options are possible. If you want chocolate sauce, take the pot off the stove at the first sign of boiling.
5. In order to get a thick cake cream, wait until a lot of bubbles appear on the surface of the mass. It will take no more than 1-2 minutes. In case 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 cream of cocoa and milk, tightly covering the container in which it is located with cling film (so that a dried crust does not form). Next, use the filling for its intended purpose. You can store such a delicacy in a tightly closed jar by placing it in the refrigerator for no more than 7 days.