Buttercream with chocolate. Chocolate cream for cake - the best recipes for soaking dessert and decorating

Recipes for making cream and other confectionery decorations

chocolate cream for cake

5 minutes

470 kcal

5 /5 (2 )

If you add just a couple of tablespoons of cocoa to any creamy dessert - creamy, sour cream, custard, butter - you will get a delicious chocolate cream for the cake. You can even get a chocolate cream soufflé by adding a few slices of melted dark chocolate or a couple of teaspoons of cocoa to a white milk soufflé, after brewing the powder with a spoonful of milk.

So, there is an extensive family of confectionery creams made on different bases and united by one common name - chocolate cream. We offer the most popular chocolate cream recipes.

Classic creamy chocolate cream for cake

One of the most popular recipes for making butter cream with the addition of chocolate. It is prepared with condensed milk with the addition of butter and dark chocolate.

Kitchen appliances and utensils: deep bowl, measuring cup, wooden spatula, electric or mechanical mixer, or hand whisk.

Ingredients

To prepare the cream, it will take only 5 minutes of active time, but the butter must first be removed from the refrigerator so that it is soft enough when you start working.

Video recipe for chocolate cream

We offer you to watch an excellent video about the simple production of chocolate cream. Chocolate cake buttercream is most often used to fill eclairs. They also decorate baked goods. Chocolate roses on confectionery look delicious.

Chocolate cream for cakes with condensed milk in 5 minutes | MASTIC cream

Chocolate cream for cake with condensed milk

* 250 g butter
* can of condensed milk
* 200 g chocolate

Chocolate cake layers: https://youtu.be/wAyq3sXUKl0
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2016-08-15T06:58:46.000Z

Recipe for economical chocolate cream for cake made from cocoa powder

The versatility and ease of preparation of this confectionery product allows you to use the cream not only as a cake impregnation, but also as a dessert.

• Cooking time: 30 minutes.
• Number of servings: cake – one, dessert – 8-10.
• Kitchen appliances and utensils: a small stainless steel pan, preferably with a double bottom, a measuring cup, a wooden spatula, a hand whisk, a small ladle.

Ingredients

• whole milk - two glasses;
• butter – 2 tablespoons;
• potato starch or premium flour – 3 tablespoons;

• granulated sugar – 3-4 tablespoons;
• vanilla sugar - 0.5 sachet or vanillin on the tip of a knife;
• salt - a pinch (about two grams).

Cooking sequence

Vanillin or vanilla sugar is poured into the hot cream preparation only when the mixture is removed from the heat, then it must be placed in the refrigerator until it cools completely.

To prevent a filmy crust from forming on the custard, you should lightly “salt” it with granulated sugar - the sugar crystals will break the foam.

If the workpiece is planned to be served as a dessert, then the still warm mass is immediately placed in molds and sprinkled with grated chocolate and nuts. Here the film formed on the custard is very appropriate - it holds the shape of the dessert. This recipe is ideal for filling custard cakes and is suitable for Potato cakes. It is with this cream, intended for internal impregnation of cakes, that it is made.

Video recipe for chocolate custard

We present you with a step-by-step preparation of chocolate custard with the addition of dark chocolate.

Chocolate cocoa glaze

Ingredients:
6 tbsp. Sahara;
6 tbsp. cocoa powder;
100 gr. butter;
15 tbsp. milk.

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2016-05-23T10:13:13.000Z

Sour cream and chocolate cream for cake

• Cooking time: 15-30 minutes.
• Number of servings: one for the cake.
• Kitchen appliances and utensils: a bowl with high sides, a mixer or hand whisk, a porcelain cup, a ladle with a long handle.

Ingredients

• homemade sour cream – 2/3 of a half-liter jar;
• whole milk – 3 cups;
• water – 3/4 cup;
• granulated sugar – 1 cup;

• cocoa powder – 2 tablespoons;
• gelatin – 2 tablespoons, or 4 teaspoons;
• a packet of vanilla sugar.

Cooking sequence

Video recipe for sour cream and chocolate cream

We offer you step-by-step instructions on how to get chocolate cream with a thick texture. Sour cream thick chocolate cream is used to decorate cakes made from shortbread, sponge dough, and also for waffle cakes, since it is quite fatty.

Chocolate cream. Cream recipe. Homemade sour cream cream.

Do you like to eat delicious food? Love chocolate cream even more? Do you want to eat only 100% natural sweets with homemade sour cream? Tired of eating chemicals instead of nourishing, natural, aromatic sweets and ice cream? You are on the right track. Today you will learn how to make sour cream cream. This is a homemade sour cream recipe from my childhood. You will learn a homemade recipe for chocolate cream made from sour cream as well as all the subtleties of preparation right now.

RECIPE:
For cream:
sour cream - 300-350ml
milk - 1+2/3 tbsp.
sugar - 1 tbsp
cocoa - 2 tbsp.
vanillin
gelatin - 4 tsp.
water -70-75ml

For ice cream:
sour cream - 300-350ml
milk - 1+2/3 tbsp.
sugar - 1 tbsp.
cocoa - 2 tbsp.
vanillin

#cream #chocolate cream #cream recipe #sour cream cream #ice cream #homemade cake cream #cooking cream #MasteRrrTV

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2016-09-05T12:42:23.000Z

Chocolate cream made from cream and chocolate

Well, and the most popular, most often and most requested recipe for how to make chocolate cream for a cake.

• Cooking time: 75 minutes.
• Number of servings: one for the cake.
• Kitchen appliances and utensils: deep bowl, small saucepan, spatula, measuring cup, mixer.

Ingredients

• dark dark chocolate containing at least 72% cocoa beans - two bars;
• dairy or vegetable cream, not less than 27% fat content - two faceted glasses along the bottom of the rim.

Cooking sequence

Chocolate cream video recipe

Step-by-step master class on making real chocolate cream.

Recipe - Simple Chocolate Cream Ganache from http://www.videoculinary.ru/

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How to make Simple Chocolate Cream Ganache - recipe and tips from Grandma Emma. Chocolate cakes are very popular and loved. Chocolate is a source of good spirits and good mood. Confectioners often use chocolate creams to fill and decorate a variety of cakes and pastries. Chocolate Ganache Cream is easy to make and only requires two ingredients. It is tender and elastic, aromatic and very tasty. Simple chocolate cream Ganache - recipe with photos and videos. Grandma Emma shares a Video Recipe for Simple Chocolate Cream Ganache - watch the detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/prostoj-shokoladnyj-krem-ganash/
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Ingredients:
Cream - 500 milliliters
Chocolate – 500 grams
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2016-12-09T15:26:38.000Z

• Prepare creams only from chilled products, except butter - it should be at room temperature and soft.
• Margarine cannot fully replace the taste of butter, so it should be avoided when preparing creams and desserts.
• For a complete process, it is better to put all the necessary ingredients and utensils in front of you for review.
• Before adding chocolate to the cream, it is only melted in a water bath, while the cocoa powder must be boiled.
• Replacing dark chocolate with milk chocolate changes not only the color, but also the taste of the cream.
• By replacing regular condensed milk with boiled milk, you can get a specific taste.
• When choosing chocolate for cream, it is advisable to avoid bars with fillers or herbal additives.

Our website contains the most interesting, unusual and at the same time very simple and easy to follow recipes for various dishes. Here you will find not only the preparation of so-called “budget” delicacies, but also the preparation of serious confectionery masterpieces. For example, how to bake according to all the rules and how to properly make cream for it, which is used as cake decoration.

Take part in our discussions, leave your comments and recommendations for obtaining this or that dish. We will be glad to new communication. Reviews can be placed at the bottom of the article.

Chocolate is a favorite treat for all children and adults. With his participation, thousands of a wide variety of recipes are created. Try making this excellent cream yourself. In order to make it more tasty, you need to add butter to it, after which we get chocolate buttercream. This delicate chocolate cream is especially elegantly combined with sponge cakes, perfectly soaking them.

Chocolate buttercream - general principles of its preparation

The recipe for its creation uses cocoa or whole chocolate. If you want the richest flavor possible for your chocolate buttercream cake frosting, use whole chocolate. If the richness of the flavor is not important to you, use cocoa, although if you add 1 tablespoon more cocoa, it will have a more pronounced taste.

The quality of cocoa and chocolate plays an important role in dishes that contain these two ingredients, otherwise your cakes with cream will not turn out as tasty as originally expected.

Chocolate cream for cake made from cocoa powder

If you don't know how to make chocolate cream with cocoa. We offer a recipe for chocolate buttercream. Which is the most common among housewives because it is much easier and faster to do. It is also called chocolate custard cream, which will ideally soak up any types of cakes.

Product composition

• 400 ml. milk (milk can be replaced with water);
• 150 g butter;
• 1 cup powdered sugar or sugar;
• 4 tbsp. spoons of cocoa powder;
• 2 tbsp. spoons of flour;
• 1 small pack of 5 g vanilla sugar to taste.

Cooking steps

First, sift cocoa and powdered sugar. Mix them in a prepared metal container. Add flour and vanilla sugar to them. Mix all ingredients well. Then slowly add milk to the dry mixture, stirring all the time. It is advisable to warm the milk a little so that the remaining ingredients dissolve well. Stir the mixture until all components are dissolved. After this, put the mixture on low heat, remembering to stir regularly. When the boiling process begins, add soft butter and stir until it is completely dissolved. Once the butter has melted and the mixture has acquired an even color, remove the bowl from the heat and let it cool. The cream is considered finally ready as soon as it cools to room temperature.

It would be good to add any crushed nuts to it, which in turn will add an additional subtle aroma and add brightness to the taste.

Additionally, the cake should be decorated with nuts and strawberries, which will be the finishing touch.

Chocolate cream recipe for chocolate cake

Now prepare the chocolate cream. Its taste is significantly superior to the previous recipe. And you can already get enough of the aroma without even trying it. Buttercream with chocolate harmonizes perfectly not only with sponge cakes, but also with shortbread cakes, perfectly soaking them, making them melt in your mouth.

Required Products

• 1 glass of milk;
• 150 g butter;
• 200 g preferably dark chocolate;
• 1 cup powdered sugar;
• 10 g lemon or orange zest to taste.

Cooking recipe

To prepare confectionery butter chocolate cream for the cake. In a saucepan, combine milk and powdered sugar sifted through a sieve. Heat this mass using a water bath to a temperature of 40 degrees. Break the chocolate into small pieces and melt it in the same way. You can also use a microwave oven. Gradually begin adding liquid chocolate to the hot milk, stirring regularly until the consistency is uniform. Then transfer all this to the stove with low heat, add butter, stir until it melts completely, make sure that the mixture does not boil. Once the butter has dissolved, remove from heat. Add citrus zest to it and mix well so that the zest releases its aroma. Once the chocolate buttercream has cooled, you can use it to assemble the cake.

You can use this amazingly tasty and, importantly, aromatic cream instead of glaze, and cherry berries will be the decoration. Sprinkle the finished cake with powdered sugar, which will make it even more elegant and appetizing. Then put it in the refrigerator for 2 hours.

Video of making chocolate butter cake

httpss://youtu.be/U6_Qhs6AN4s

Chocolate cream cheese for cake

This extraordinary and very tasty cream reminds us of everyone’s favorite Bird’s Milk candies; its delicate, velvety texture is very pleasant to the taste. Due to their density, sponge desserts turn out tall and look very elegant. With it you can create a lot of different, unexpected dessert options if you show your imagination. By itself, it is already considered a ready-made dessert. But in any case, the cake layers for such a cake need to be further soaked. The impregnation can be: liquid sour cream with sugar, jelly, syrup, even black coffee with cognac. Its consistency is very similar to the tiramisu dessert cream. Therefore, it makes an original cake decoration. And if you want your cake to be more rich, replace it with chocolate buttercream, the recipe for which is written above.

Ingredients

To prepare it we need only three ingredients:

• 500 g mascarpone cheese;
• 200 g dark chocolate;
• 100 g powdered sugar.

How to cook

First, prepare the chocolate. Grind it into pieces, then heat it in a water bath. Set aside and let cool to about 30-40 degrees, because you can’t mix it with cheese while it’s hot.

While the chocolate is cooling, mix the cheese and powdered sugar, then beat well with a mixer until the mass increases and becomes airy. Then pour in the liquid chocolate in a thin stream and beat for another minute. The cream turned out to be very light, thick and had a fairly dense consistency. It is also worth adding any juicy berries to it to suit your taste in order to highlight their delicate taste.

Preparing it in comparison with butter cream turned out to be much faster and easier.

Chocolate sponge cake recipe

If you don’t know how to make a chocolate sponge cake or you simply don’t have such a recipe. We offer you a good, tasty recipe. You can use any of three types of creams with this sponge cake. By the way, you can use all three creams in it. It will turn out very tasty, original, beautiful. Delight your family and guests with this masterpiece, and they will be absolutely delighted.

Ingredients

• 200 g flour;
• 3 tbsp. spoons of cocoa;
• 200 g sugar;
• 5 eggs;
• 70 g melted butter;
• 1 small bag of vanilla sugar 5 g;
• 1/8 teaspoon baking soda (baking powder);
• 1 pinch of salt.

Cooking process

Combine eggs, sugar, beat them thoroughly with a mixer until the mass increases approximately three times. While the mixture is whipping, add salt and vanilla sugar at the same time.

In a separate bowl, sift the flour, cocoa, add baking soda, mix everything carefully, pour them into the egg-sugar mixture, continuing to mix slowly. Afterwards, add melted warm butter again and mix carefully. The biscuit dough is absolutely ready. Place parchment paper on the bottom of the mold, cut along the edge of the mold for convenience, and the finished dough on it.

Place the dough in the mold in a preheated oven. Let bake for about 30 minutes at 180 degrees.

When the cake is baked, check for doneness using a knife or wooden skewer. After all the procedures, leave it to cool. When the cake has cooled, remove it from the pan, remove the parchment paper from the bottom of the cake, cut it into three equal parts and begin to form the chocolate cake. Don't forget to add nuts, berries, even some fruits will harmonize perfectly with it.

Prepare tea. Bon appetit, friends!

Today we will tell our readers how to prepare light chocolate cream for chocolate cake. One that can be used as an independent dessert, because the finished cooled mass resembles pudding in consistency and taste. We won’t ignore traditional options for decorating biscuits.

Recipe for light cream for a milk cake

This light one made with milk is made from almost the same ingredients as custard. However, the recipe presented does not contain eggs, and even an inexperienced cook can complete it. Here is a complete list of ingredients for preparing the cream:

• fatty (from 4%) - 500 ml;
• butter - 1 tbsp. spoon;
• granulated sugar - 3 tbsp. spoons;
• cocoa powder - 2 tbsp. spoons;
• potato starch - 3 tbsp. spoons;
• a pinch of vanillin;
• salt - on the tip of the knife.

Cooking process

To make chocolate cream for chocolate cake, we need a small saucepan. Pour approximately 300 ml of milk into a container, add cocoa, butter, granulated sugar and salt. Now mix the ingredients and put the saucepan on the fire. The mixture should come to a boil, reduce the gas and cook the cream for 2 minutes, stirring continuously. After the specified time has elapsed, remove the saucepan from the heat.

Now you need to take another bowl and place the starch in it. It is necessary to dilute the bulk product in the remaining milk.

Tip: in order for the starch to dissolve in cold milk immediately without lumps, you need to add liquid a little at a time, stirring the mixture after each addition.

We combine the cold mass with the hot one, and put it on low heat again. Very soon our homemade chocolate cream will boil again. After boiling, the composition will swell and thicken almost immediately, but we need to cook the contents of the saucepan for some more time. Therefore, you need to put in a little effort and stir the chocolate mass as quickly as possible. Cook again for 2 minutes, remove from heat, add vanilla sugar and cool the resulting chocolate cream. For chocolate cake, use only completely cooled, refrigerated mixture. If you plan to serve the cream as an independent dessert, then before putting it in the refrigerator, pour it into bowls.

The presented version of chocolate cream is not fat enough for waffle and shortbread cakes.

A small addition will help to place a clearer emphasis on the chocolate taste. When you coat the cakes with the resulting chilled mixture, sprinkle shavings on top and the dessert will taste perfect.

If you plan to use the cake, be sure to cover the mixture in the refrigerator with a lid. But it’s better not to cover the bowls with an independent dessert, as they will acquire an additional zest - they will be covered with a tasty crust.

Before creaming, apply syrup to the cakes. This way, the chocolate composition will be smoother and easier to spread on the sponge cake.

The resulting pudding can be decorated with crushed nuts, chocolate chips, berries and whipped cream.

cream: recipe

We present to your attention a basic recipe for chocolate cream, which you can transform at will. To do this you will need the following ingredients:

• condensed milk - 240 g;
• softened butter - 400 g;
• egg yolks - 2 pieces;
• cocoa powder - 40 g;
• cold water - 20 ml.

Cream preparation process

First you need to beat the egg yolks by adding water. You can use a whisk. This method also cannot be done without heating. Therefore, we place the yolks immediately in a saucepan and add condensed milk to them (a little more than half a can). Stir the mixture and cook until thick, stirring constantly. After the composition has thickened thoroughly, add cocoa and butter directly into the saucepan. All that remains is to mix the ingredients in a saucepan, cool and you can use it for its intended purpose.

Cream ganache

Glaze lovers love to make chocolate cream not from cocoa, but from real bitter chocolate melted in hot cream. The result is a rather viscous composition, similar to a truffle filling with a pronounced chocolate taste. To prepare the cream we will need:

• cream 30% - 110 ml;
• butter - 35 g;
• dark chocolate - 1 bar (100 g);
• powdered sugar - 2 tbsp. spoons.

The cream must be mixed with powder in a saucepan, put on fire, heated, but not boiled. Next, remove the mixture from the stove and place the crushed chocolate in it, without stirring, leave for three minutes to melt. Then mix with a whisk, add butter and mix again. The ganache cream is ready. It can be used as a glaze or as a layer in combination with the two options presented earlier.

Tip: if you increase the proportion of chocolate in the recipe, the composition will turn out to be similar to truffle candies. But for layering cake layers, a cream with an increased proportion of cream relative to chocolate is better suited.

Making cream based on real chocolate or cocoa powder is very simple. There are several simple and affordable recipes with cream, sour cream, and gelatin. You can use more than just dark chocolate. White chocolate gives an interesting taste and color, as does the addition of instant coffee to the cream.

Biscuit confectionery products are considered one of the most popular in the world: they are easy to prepare, require a minimum amount of ingredients, have a delicate taste and an airy, porous consistency. Combined with chocolate cream, this cake becomes a real masterpiece of culinary art.

Ingredients:

1. ice water – 20 milliliters;
2. yolks – 2 pieces;
3. raw condensed milk – 240 milliliters;
4. cocoa powder – 40 grams;
5. softened butter – 400 grams.

Cooking process:

1. Separate the yolks, stir a little, pour ice water into them and beat with a mixer until the components of the mixture are completely combined.
2. Add uncooked condensed milk.
3. Place the mixture in a thick-bottomed saucepan over low heat and boil until it becomes a jelly.
4. Add sifted cocoa powder and butter. Mix thoroughly.
5. Cool the cream and cover it with the cake layers and the top and sides of the sponge cake.
6. If desired, instead of cocoa powder, you can use 70 grams of melted dark chocolate in the cream.

Chocolate cocoa cream

Chocolate cream based on cocoa powder is considered the most inexpensive to prepare. It tastes fundamentally no different from that of real high-quality chocolate, but is several times cheaper. Suitable for layering sour cream and sponge cakes.

Ingredients:

1. cocoa powder – 60 grams;
2. fat (3.2%) milk – half a liter;
3. butter – 40 grams;
4. corn starch – 3 heaped tablespoons;
5. sugar – 90 grams;
6. a little salt;
7. vanilla or essence.

Cooking process:

1. Pour 300 milliliters of milk into a saucepan with a thick bottom and place on low heat.
2. Pour sugar, salt, cocoa into it and put a piece of butter. Stir and heat the mixture without bringing it to a full boil. Stir.
3. Pour the sifted starch into the remaining milk, stir until all the lumps “disperse”.
4. Pour into the hot milk mixture in a stream and brew the mixture until thick.
5. Continuously stirring the mixture, boil it for a couple of minutes and remove from heat.
6. When the mixture has cooled completely, you can beat the cream with a mixer for several minutes at the highest speed to give it airiness.

Creamy chocolate cream

Delicate chocolate-flavored cream with the addition of gelatin is perfect for decorating cakes with layers of any thickness: both delicate sponge cakes and fairly elastic honey ones. Fresh heavy cream is used. They saturate the cream with creamy fat and a soft milky taste.

Ingredients:

1. milk – 120 milliliters;
2. cream (minimum 33%) – 150 grams;
3. chocolate (64%) – 120 grams;
4. sugar – 45 grams;
5. cold water – 35 milliliters;
6. gelatin – 4 grams.

Cooking process:

1. Fill the gelatin with water in advance, stir and let it swell. Follow the instructions on the package for preparation: the instant one can be used immediately after swelling, but the regular one must be melted and steamed and only then poured into the cream.
2. Heat the milk.
3. Separate the yolks, add sugar and beat.
4. Pour the egg mixture into the heated milk in a stream, remembering to stir.
5. Boil the mixture until it becomes thicker and more elastic.
6. Break the chocolate into pieces and pour into a deep container.
7. Pour in hot brewed milk.
8. Stir the mixture until all the chocolate is completely melted. At the end, add gelatin, which has already swelled (or melted and cooled to 40 degrees).
9. Cool the cream, whip at maximum power. To create a more stable foam, you can place the container with the cream in a large bowl with ice or very cold water during the whipping process.
10. Mix both mixtures with a spoon, making movements from top to bottom in one direction.

Sour cream and chocolate cream

Cream with sour cream and dark chocolate is a universal layer and decoration for cakes. In the cakes, it holds its shape perfectly, does not fall apart, and you can also plant flowers and other figures from a pastry bag from it. It is also used to level the surface of the cake. The taste is soft milky, with a slight note of bitterness of chocolate, reminiscent of a glazed ice cream.

Ingredients:

1. sour cream about 20-25% - 460 milliliters;
2. chopped dark chocolate – 400 grams;
3. corn syrup - 60 milliliters;
4. salt – 1 tsp;
5. powdered sugar – 300 grams;
6. vanilla - package;
7. soft butter – 170 grams.

Cooking process:

1. Place the chocolate in a thick-bottomed bowl, add syrup (you can replace it with regular sugar or molasses). Place in a water bath and stir until everything is combined and thoroughly dissolved. Cool to room temperature.
2. Mix salt, vanilla and sour cream and also place on steam to heat. When the mixture is warm, remove it from the heat.
3. Mix both masses with a whisk.
4. Beat butter and powder until fluffy. The mixture should turn white and at least double in volume.
5. Without stopping, add the chocolate mixture to the butter and beat for another 4 minutes.
6. Cover the cream with film and refrigerate for at least 30 minutes, and then use to decorate the cake.

Chocolate custard

The custard type of cream is attractive due to its consistency: it turns out to be quite thick, homogeneous, and delicate. By adjusting the amount of flour (or other thickener) in the component composition of the cream, you can make both a liquid cream for impregnating hard puff or honey cakes, and an elastic mass to create a layer of great thickness.

Ingredients:

1. 120 grams of powdered sugar (regular sugar);
2. half a liter of milk;
3. one egg;
4. cocoa powder – 60 grams;
5. 90 grams of white flour;
6. 15 grams of instant coffee;
7. dark chocolate bar;
8. a pack of soft butter.

Cooking process:

1. Beat the egg with a mixer.
2. Mix the dry ingredients of the cream: flour, coffee, cocoa powder.
3. Add a spoonful to the egg mixture.
4. Add cooled milk until the mixture resembles the consistency of pancake batter.
5. Boil the rest of the milk, add sugar and, stirring constantly, add the chocolate mixture with flour.
6. Brew until the mixture begins to resemble a very thick jelly.
7. Cool and add pieces of soft butter to the mixture.
8. Beat everything together for 5-6 minutes until fluffy.

Cake cream

A step-by-step recipe for making chocolate cream for a cake from cocoa powder using different bases - butter, sour cream or cream. Thick chocolate

35 min

275 kcal

3/5 (2)

Cooks have several varieties of amazingly tasty, simple, thick and thinner chocolate creams at their disposal: this is a classic delicate butter cream, sour cream and chocolate, as well as creamy chocolate cream for cake. Today we'll take a few minutes to look at each of these creams to give you a complete understanding of how to properly prepare successful chocolate cream.

Chocolate cream is a universal cake cream. You can soak literally any product with it, both heavy cakes and light biscuit dough.

Butter chocolate cream

Kitchen appliances for all types of creams: Prepare a large, thick-bottomed pan with a capacity of 1000 ml, several bowls with a capacity of 400 ml, as well as a scale or measuring cup, a whisk, tablespoons and teaspoons. Having a blender with the ability to change the speed is also desirable, since the cream will need to be thoroughly mixed.

You will need:

If you like creams with a more pronounced chocolate flavor, then add more cocoa. In addition, you can completely replace cocoa powder with dark chocolate in the amount of 250-300 g, you will get an excellent butter-chocolate cream.

The cream is ready! Place it on 1-3 hours to the coldest place in the refrigerator, and then use it for its intended purpose - for coating and soaking a cake or pie. After soaking, your cake or small baked goods will also need additional cooling of approx. 30-40 minutes.

Video of step-by-step preparation of chocolate buttercream

See how easy and quick it is to make chocolate buttercream using this step-by-step recipe:

Did you know? To improve the aroma and taste of the cream, after applying it to the cake, sprinkle the surface with a small amount of grated chocolate, maybe even milk chocolate with nuts and raisins.

However, if you prefer cream with sour cream and chocolate, then look at the next recipe.

Sour cream chocolate cream

Did you know that delicious chocolate cream for soaking sponge cakes can be made from a bar of melted dark or milk chocolate?

Cooking time: 20-30 minutes.

You will need:

• 2 cups sour cream with high fat content;
• 250 g of powdered sugar;
• 400 g dark chocolate;
• 100 g butter;

• 50 ml. boiled water;
• 7 g. vanillin;
• 1 teaspoon salt.

Be sure to break the chocolate into pieces before starting cooking. You should definitely choose the freshest sour cream - the taste, smell and shelf life of your cream depend on this.

Cooking sequence

Ready! This deliciousness is made from sour cream and chocolate. We put the cream in the refrigerator and forget about it for about 30 minutes. This type of cream will perfectly hold the shape of your cake, and you can also make excellent decorations from it.

Video recipe for making sour cream and chocolate cream

Making the cream according to this recipe is very quick and easy! Watch the detailed video:

Finally, we move on to the next type of chocolate cream - butter. It can be made thick for decoration or quite thin to use as a sweet sauce for desserts, so add more chocolate chips to the mixture to increase the consistency.

Creamy chocolate cream

The second name for buttercream with chocolate is “ganache” and it comes from France, where famous truffles are often prepared from it, and also used as icing for cakes.

Production time: 15 minutes.

You will need:

• 150 g dark chocolate;
• 120 ml. cream with high fat content;

• 40 g butter;
• 50 g of powdered sugar.

For this type of cream, it is important that the cream has a fat content of at least 33%, as it is an important component. Low-fat cream will make the cream unacceptably thin, so unless you want a sweet sauce, choose the right ingredients.

Your amazing “ganache” is ready! This type doesn't require refrigeration, so don't worry about wasting a lot of time waiting for it to cook.