Among the fans of pastries and desserts, there is a considerable part of those who prefer all kinds of delicacies covered with glaze. Previously, only small baked goods were covered with it. She is able to make baked goods sweeter and keep them fresh for a long time. The fashion to cover cakes with it appeared only in the 7th century. There is a story about a French chef who first came up with a layer of glaze on a mountain of small wedding cakes as a symbol of unity.

Each housewife has her own recipe. Some of them do it simply: they buy a bar of chocolate, melt it in a water bath and pour over the product. But, in our opinion, it is much tastier and more correct to cook from cocoa.

The basic ingredients in such a confectionery coating are cocoa and sugar (powdered sugar). Further, sour cream or milk, flour or starch, condensed milk can be added to them. Often a piece of butter or margarine is put in the glaze, which gives it a gloss.

From cocoa, it is able to give an appetizing look even to a cake that is not entirely successful on the outside. To apply it evenly, pour it all over the middle of the cake, and then smooth it out with a wide knife from the center to the edges. To decorate the sides of the product, you need to take a thicker fondant.

You can apply the glaze with a pastry bag, or simply make stains on the surface of the product with a wooden stick. Chocolate-enamelled cookies can be spruced up by decorating them with ready-made sprinkles on top.

In order for the chocolate coating to turn out tasty and well applied, strictly follow the recipe. Lack of sugar can make it bitter, and lack of milk or sour cream, butter - too thick.

Before preparing a large portion of the glaze, make a trial and make sure that the resulting taste will be in harmony with the taste of the entire product.

Cocoa and sugar chocolate icing recipe

1. Mix cocoa, sugar (3 tablespoons), add just a little water (about 2 tablespoons) and cook until thick.
2. Remove the hot mixture from the heat and immediately stir in the butter (a piece of 30 g). As soon as the butter has dispersed, pour it over the cake.

Recipe for chocolate icing made from cocoa, sour cream, sugar, butter.

1. Boil sour cream (2 tablespoons) until thick.
2. Add to it about 2 teaspoons of cocoa, butter (50 g) and sugar (3 tablespoons). Boil everything until thick.

Cocoa and egg whites chocolate icing recipe

Whisk 2 egg whites with a glass of sugar, then gently add cocoa (about 2 tablespoons) and whisk again.

Recipe for chocolate icing made from cocoa, sugar, margarine, flour and milk

Combine over the fire, stirring constantly, margarine (1/4 pack of 200 g), sugar (5 tablespoons), milk (2 tablespoons) and half a tablespoon. flour. Add cocoa (about 3 tablespoons).

Once the mixture is smooth, remove it from the heat, not allowing it to boil.

There is another glaze recipe that deserves special attention. The base components make excellent chocolate enamel, which can be applied to both cold and hot baked goods, which is very convenient. In addition, it does not freeze as quickly as the above ones, which means that you can apply it slowly. She prepares instantly.

Glaze Express

Sift cocoa and sugar into a dry bowl - 3 tablespoons each, - 1 tablespoon. Add 3-3.5 tablespoons of very cold boiled water to the resulting composition and stir well immediately.

Almost every housewife has her own recipe for making a cake that is loved by all household members. But we know that even a very tasty dessert becomes boring over time. If you want to cook a new unusual delicacy, then take your cake recipe as a basis, and cover it with chocolate instead of the usual icing. Believe me, everyone will love your dessert masterpiece.

Today we're going to take a look at how chocolate icing is made for a chocolate cake.

So, we bring to your attention recipes for chocolate glaze. Let's start with the main thing: how to properly melt chocolate. This process is quite simple, the main thing is to follow some rules:

• be sure to break the chocolate bar into small pieces: large ones can simply burn;
• grease the bottom of the bowl where the chocolate is located with a small piece of butter, which prevents sticking;
• you need to melt chocolate in a water bath: a double boiler or just a saucepan with water can become an assistant;
• do not melt chocolate in boiling water, keep the temperature on average;
• You can melt chocolate in the microwave, but this method requires a lot of skill and often leads to failure, so it is better to give preference to a water bath.

Chocolate icing for chocolate cake: recipe

Composition:

• bitter chocolate - 100 g;
• condensed milk - 1 can (400 g);
• salt - a pinch;
• vanilla sugar.

Preparation:

The success of the chocolate icing on your cake will also depend on the quality of the chocolate. Therefore, it is not worth saving here - we choose a quality product.

You can make a chocolate fondant by swapping chocolate for cocoa.

Chocolate fondant for cake

Composition:

• milk - 60 ml;
• butter - 50 g;
• cocoa - 2 tbsp. l .;
• icing sugar - 200 g.

Preparation:

1. Use a small container to reduce the risk of food sticking. Add the icing sugar to the milk. Let's mix.
2. We heat the milk until the powder is completely dissolved.
3. Remove the bowl with our mixture and leave to cool.
4. Beat cocoa with butter.
5. Gently pour the cooled milk-sugar syrup into the cocoa and butter and grind until a shiny homogeneous mass.
6. Cover the cake with chocolate fondant until it is frozen.

The classic chocolate glaze recipe

Composition:

• chocolate - 100 g;
• water - 3 tbsp. l .;
• butter - 1 tbsp. l .;
• icing sugar - 100 g.

Preparation:

1. Break the chocolate bar into cubes.
2. Pour hot water and melt the mixture in a water bath.
3. In the melted chocolate, first add softened butter, and then powdered sugar.
4. We grind the resulting mass until smooth.

Here is another very interesting recipe for chocolate icing with the addition of eggs.

Glossy chocolate icing

Composition:

• chocolate (preferably black) - 150 g;
• butter - 60 g;
• powdered sugar - 200 g;
• 1 egg.

Preparation:

1. Melt chocolate and butter in a water bath.
2. Add the egg and mix well.
3. Pour the icing sugar, and then beat with a mixer until smooth.
4. We get a thick coffee-colored mass with a glossy shade.
5. Gently apply the fondant to the cake while it is hot.

There is also a glaze recipe that does not require brewing or melting. There is no oil or sour cream in the composition. This glaze hardens slowly and is applied at any convenient time of preparation.

Chocolate glaze with starch

Composition:

• potato starch - 1 tbsp. l .;
• cocoa - 3 tbsp. l .;
• icing sugar - 3 tbsp. l .;
• water - 3 tbsp. l.

Preparation:

1. Pour icing sugar, starch, cocoa into the bowl. We sift all the ingredients through a sieve, add airiness.
2. Add very cold water and mix everything thoroughly.
3. That's all, the chocolate icing is ready!

How to Cover a Cake with Chocolate Chocolate Frosting?

We often ask ourselves the question: "What is the correct way to cover the cake with chocolate icing?" After all, a beautifully applied glaze will turn the most uncomplicated dessert into an original culinary product, add a touch of solemnity to our dish.

The main thing is to know and observe small subtleties in this simple process. Every hostess can learn this:

• the finished chocolate glaze needs to be slightly cooled before application;
• apply the prepared chocolate icing to the surface of the cake with a knife so that the coating is smooth;
• the knife must first be dipped into hot water;
• we begin to cover the cake with icing, smoothing it from the center to the edges - thus, its layer will be the same in thickness;
• with the remaining icing, coat the edges of the cake or leave it naturally, artistically to drain.

Chocolate glaze is not only beautiful and tasty. Thanks to it, baked goods stay fresh longer. Using our recipes and tips, you can prepare such a simple and at the same time original dessert decoration without hassle and high costs. Create your culinary masterpieces, make them unique and inimitable!

I associate this icing with the Bird's Milk cake. I think many people know the taste of this glaze, especially those who grew up in the Soviet Union or ate desserts and cakes prepared by our mothers and grandmothers. I offer you a recipe chocolate icing from cocoa which can be used for making pastries or simply eaten with a spoon =)

What is needed for cooking

A saucepan or ladle (preferably with a thick bottom)

Ingredient List:

50 gr. butter, fat content 80%;

45 ml. milk, fat content 3.2% (~ 3 tablespoons);

60 gr. sugar (~ 4 tablespoons);

10 gr. cocoa powder (~ 3-4 teaspoons).

Cooking process:

• Making chocolate icing from cocoa is not difficult at all, but some points in the process should be taken into account. Let's take a closer look =) We start cooking by preparing the ingredients. Put all the necessary ingredients in a saucepan or ladle (preferably with a thick bottom): butter, milk, sugar and cocoa powder.

• Next, we send the saucepan or ladle to the stove. You can make chocolate icing from cocoa either in a water bath or by sending the saucepan directly to the stove. If you are cooking for the first time or want to play it safe, it is better to cook the glaze in a water bath. Of course, the process will take longer, but nothing will burn for you, and you can easily control the process. And if you choose to cook the glaze by placing the stewpan directly on the stove, then the fire must be made slightly lower than average and not leave the stove, constantly stirring the glaze, otherwise it will not work and burn. Of course, during the preparation of the glaze in a water bath, it also needs to be stirred, but in this case it is less likely that it will burn if you interrupt the cooking process.

• Having chosen the cooking method, we put the saucepan on the stove and begin the process of making chocolate icing from cocoa. To begin with, we wait until all the ingredients are completely dispersed and turn into a homogeneous mass. Further, the mass will begin to boil. At this stage, it is important to constantly stir the frosting (especially if you have chosen the option of cooking directly on the stove). Thus, we boil the glaze for 2-3 minutes. That's it, the glaze is ready!

Using glaze:

Cocoa chocolate glaze can be used in a variety of confectionery products. It is excellent for impregnating cakes. And if you want to use the glaze for impregnation, then after cooking let it cool down a little and, while it is liquid, soak the cakes.

I also really like to cover the top of the cake with this icing (for example, "Bird's milk"), glaze donuts or eclairs. And lately, very often I make chocolate stains on the cake out of this icing.

Often, drips on the cake are made from chocolate ganache (chocolate is mixed with heavy cream), but when these ingredients are not at home, in my opinion, beautiful drips can also be made from chocolate icing made from cocoa. To do this, the finished glaze, stirring vigorously, must be brought to the consistency you need. The frosting should be thicker. The main thing is to monitor the consistency, because the glaze can become very thick and it will not work out of it beautiful smudges.

I want to show you an example of an unsuccessful glaze for smudges. In this case, it turned out to be too liquid and the smudges did not work out. As a result, all the glaze is glass down.

And in this example, in my opinion, the frosting turned out to be a little thick for smudges (although it looks much better than when the frosting turns out to be thin). Do not make the icing too thick, as it can drain very badly (and it won't look nice) or even drip in chunks.

And on this cake, it seems to me, the icing turned out to be of a very good consistency, which made it possible to make beautiful, even smudges.

On a note:

• It is important to use quality butter for this glaze. Because more than once it happened that during boiling the oil separated from the bulk and, of course, the glaze was spoiled.
• To make nice smudges, the cake itself must be chilled and the icing must not be hot.

Application chocolate icing from cocoa very diverse. It can be used to saturate cake layers, glaze donuts and eclairs, and also to top the cake and make chocolate streaks. And I think that you can find many more different options where you can use such a glaze. Try and experiment =)

If this recipe turned out to be useful to you, then I will be glad if you leave your feedback on what you have done =)

Cocoa glaze is used to decorate homemade baked goods and give them additional flavoring accents. Pies, muffins, homemade cookies are covered with icing, used as a sweet sauce for pancakes, ice cream and all kinds of desserts. With the help of glaze, they make inscriptions on cakes, draw patterns. With glaze, homemade cakes, and any sweet dish, acquire a competitive look and certainly surpass factory-made confectionery products in all respects.

Cooking glaze does not require special knowledge and skills. It is prepared from the available ingredients - cocoa powder, sugar, water or milk. Fat is added to the glaze to make the fondant smooth and silky. It can be butter, milk, fatty sour cream.

It is not difficult to make a delicious frosting, but skill and experience do not come immediately. Without knowing the intricacies, the glaze tends to get too thick and harden before you apply it to the product. Or too liquid, and therefore drip from the cake onto the dish. May crack when dry or not very attractive. We will tell you how to make cocoa frosting correctly and reveal small secrets with which your frosting will become the final touch to a portrait of a great dessert.

Photo of chocolate icing from cocoa powder for cake

Chocolate icing for the cake turns out to be plastic, does not form a dense crust when solidified, has a thick creamy consistency, glossy, shiny surface. A properly prepared icing does not drip, covers the cake with an even mirror surface, has a rich chocolate taste. This glaze is best made with premium butter and dark cocoa varieties.

Ingredients for the recipe:

• butter 50 g.
• milk 4 tbsp. spoons
• sugar 4 tbsp. spoons
• cocoa 1 tbsp. spoon

Method of making cocoa frosting for cake:

1. Melt the butter in a small saucepan over low heat. Pour milk and sugar into the melted butter. Cook, stirring occasionally, until the sugar dissolves.
2. Add cocoa. To avoid lumps, you can sift it through a sieve. Warm up for 1-2 minutes. The glaze is ready.
3. Allow the glaze to cool slightly before use. It will thicken slightly and will not run off the cake.

Photo of chocolate icing from cocoa for cookies

This frosting is perfect for cookies, muffins, gingerbread and brownies. It hardens, covers the products with a hard sugared matte crust, does not stick to your hands. These cookies can be put to children in school without fear of getting dirty. Prepare a hard glaze from the same ingredients as in the previous recipe, but mix the products in a different sequence.

Ingredients for the recipe:

• sugar ½ cup
• cocoa 1 tbsp. spoon
• milk 3 tbsp. spoons
• butter ½ teaspoon

Cooking method:

1. Mix sugar and cocoa. Add milk (you can make icing with water). Cook on a slow window, stirring occasionally, until the sugar is completely dissolved and the mixture begins to foam.
2. Put butter at the very end. Stir until the oil dissolves. You do not need to put oil at all. It makes the glaze shine and softer.

Feeding method: Dip the product in hot icing until it cools down. If you don't have time, just reheat the contents over low heat.

Photo of thick cocoa and sour cream glaze

The glaze on sour cream turns out to be thick, has a characteristic lactic acidity, does not flow, but also does not sugar. It covers the product with a beautiful glossy satin stitch. On top of the glaze, you can make patterns with butter cream, decorate the cake with nuts, candied fruits, marzipan figurines.

Ingredients for the recipe:

• cocoa 2 tbsp. spoons
• powdered sugar 4 tbsp. spoons
• sour cream 2 tbsp. spoons
• butter 1 tbsp. spoon
• vanilla sugar ½ tsp

Cocoa and sour cream glaze preparation method:

1. Combine the powdered sugar, cocoa, vanilla sugar and sour cream in a small saucepan. Put on the lowest heat, simmer, stirring continuously for 3-5 minutes.
2. Remove frosting from heat. Stir in a spoonful of butter. Let the glaze cool slightly. Apply to the product warm.

Cocoa powder glaze on water

Photo of glaze from cocoa powder on water

The question often arises of how to make a homemade cake beautiful if there are no special artistic abilities and skills for this. Chocolate icing will help out. Apply it with a mesh to the finished product. It will turn out nice and tasty. For these purposes, prepare the simplest glaze on the water. It is liquid when hot, and when it cools it hardens, preserving the pattern.

Ingredients for the recipe:

• cocoa powder 3 tbsp. spoons
• sugar ½ cup
• water 3 tbsp. spoons

Cocoa powder glaze preparation method:

1. Combine sugar and cocoa powder. Add water. Mix well so that there are no lumps. Put on fire and cook until sugar is completely dissolved.
2. Apply the finished icing hot to the cake. It quickly cools and hardens. If the glaze hardens before you apply it, heat it up again.

Feeding method: Glaze according to this recipe can be used to decorate not only baked goods, but also ice cream, cheese mass, pancakes, thick milk porridge for children.

Cocoa frosting is the easiest and safest way to decorate your homemade desserts. The advantages are that the icing is very easy to make, and if something goes wrong, it's easy to fix it. True, for this it is not superfluous to know how to prepare cocoa frosting according to all the rules. To do this, use a little tricks from knowledgeable chefs:

• To make the glaze smooth, homogeneous, without lumps, mix cocoa with sugar, or even better with powdered sugar, and only then add liquid (milk, water, sour cream).
• Butter or fatty sour cream can make the glaze shiny.
• Too thick glaze must be reheated with a little water or milk. To thicken rare icing, add powdered sugar and simmer for 1-2 minutes over low heat.
• Allow the glaze to cool slightly before use. Hot liquid glaze. It will just drain onto the dish.
• To give the glaze an interesting flavor, you can add vanilla sugar, lemon zest, cognac or rum to the mass.
• Hot glaze should not be applied over buttercream. The butter will melt. For these purposes, use non-sugar glazes. Cover the product with the glaze when it is almost cold.

Chocolate icing made of chocolate is a fragrant, bright, self-sufficient decoration of confectionery and baked goods. In comparison with the analogue made from cocoa, it is much thicker and richer, and besides, it solidifies quickly, does not flow down the sides, therefore it is suitable not only for eclairs or cakes, but also for cakes, Lviv cheesecakes, Gribochka cookies and others. "Goodies". The ingredients for its preparation are publicly available, and the process itself does not require special culinary skills and abilities. Nevertheless, there are some subtleties here that are worth considering.

Firstly, it is imperative to adhere to the technology of melting chocolate, since this confection is quite capricious:

1. It is better to do it in a water bath.
2. The dishes used must be perfectly dry.
3. A stirring spoon will only work with a wooden or silicone spoon.
4. We set the fire as low as possible.
5. The diameter of the bowl in which the chocolate is melted should not be radically smaller than the diameter of the container with water, otherwise steam will get into the glaze, which will affect the quality and required elasticity of the final product.
6. The bottom of the chocolate bowl should not touch the boiling water.
7. It is forbidden to cover the prepared glaze with a lid, this will create favorable conditions for the formation of condensation, and even a tiny drop of water is the worst enemy for our product.

Secondly, it is important to remember that chocolate is not suitable for the preparation of this product:

• porous - due to the oil released during the melting process, the glaze does not turn out to be liquid, but turns into a large lump formed from small chocolate grains;
• with fillers - nuts, fruit interlayers, raisins, caramel inclusions (because of them, a delicacy for decorating cakes will not come out homogeneous and fluid);
• cheap, of dubious quality - the final product will be of the appropriate type and taste.

Cooking or dessert chocolate, fondant or couverture are suitable for covering baked goods.

Milk Chocolate Glaze

Delicious dairy bar from a proven TM is ideal for melting in a water bath. It is this variety that is used in the basic recipe.

To make chocolate icing:

1. We take from 100 to 300 g of milk chocolate (based on the size of the surface of the pie or the number of cookies, cakes).
2. We break it into small pieces.
3. Lightly grease the bottom of the dish in which the confectionery product is to be melted - this way the chocolate will not stick and it will be easy to wash it later.
4. We heat the composition in a water bath, stirring every 40 seconds, until there are no lumps and a uniform fluid structure. Note! For milk chocolate to start melting, it is enough to warm it up to 45, maximum - up to 50 degrees.
5. We give the finished product time to cool down to 35 - 36 degrees, cover dessert, fruits or pastries with it.

The temperature of the glaze at the time of application is extremely important: if it turns out to be hot, it will ruin the confection and spread, while cold, it will become too thick and unsuitable for coating due to the loss of plasticity.

Cooking with white chocolate

This type of chocolate has a peculiar, soft taste, and the white chocolate icing for the cake looks elegant and original. It is also an opportunity to experiment by adding food colors of the desired colors as you melt. Powdery, turquoise, and maybe even neon glaze is an excellent solution for baked goods made for children's parties, theme parties, “color” weddings.

The specificity of cooking is no different from the method described in the previous version. With only one difference - after the white chocolate bar is melted, from 2 to 5 tbsp is added to it. l. milk or cream to obtain the desired consistency of the finished product. Stir until the mass is completely homogeneous. Cool to the desired temperature and apply warm to baked goods.

This glaze is also suitable for Easter cake, instead of the traditional protein fondant. Easter baking will turn out to be unusual, with an appetizing crunch of a chocolate "crust".

With butter

The chocolate frosting is combined with the butter to create a shiny finish, giving the cake a beautiful glossy finish. At the same time at the bottom, it is very tender, melting in the mouth. Such a composition is applied evenly and easily, it is prepared quickly.

Ingredients for a classic recipe:

• 125 g of any chocolate (we choose according to the recommendations!);
• 50 g of good quality oil.

The last component is introduced gradually into the melted mass of chocolate. The fire is turned off, but the containers used for the water bath are left in place to achieve the desired consistency and prevent oil peeling. The glaze is thoroughly stirred to the desired thickness.

How to make chocolate cream frosting

Experienced cooks advise this recipe when the cake is cracked during the baking process, or the cake / top layer of the cake has a bumpy surface.

Such chocolate icing is thick, viscous, hardening well, and if you add a tablespoon of sugar syrup to it, it will also be mirror-shiny.

Ingredients to cover one medium muffin or pie:

• 170-200 g of chocolate (dark is best);
• 2/3 st. cream 33% fat;
• 1 tbsp. l. sugar syrup (optional).

Cooking steps:

1. Heat the cream in a saucepan over medium heat. Do not boil!
2. Cooking sugar syrup.
3. We break the chocolate bar into pieces of the same size.
4. Add the rest of the ingredients to the hot cream, which must first be removed from the heat. Leave it for about 5 minutes so that the chocolate has time to melt.
5. Stir until smooth with a whisk.
6. Pour the cooled glaze onto the surface of the dessert, level it with a knife or a pastry spatula.

With the addition of sour cream

This fudge turns out to be especially delicate, and its consistency resembles chocolate cream or Nutella. It does not dry out and does not crumble after it has completely solidified on dessert.

Ingredients:

• 100 gram chocolate bar;
• 100 g sour cream with a fat content of 20 - 25%;
• a piece of butter;
• sugar syrup, sugar or powder - if desired and to taste.

To make sour cream chocolate frosting:

1. Beat the dairy product with a whisk with sugar (syrup or powder) in an enamel bowl.
2. Add a piece of soft butter to the resulting mass, beat gently again.
3. Pour the chocolate bar previously broken into pieces, mix.
4. Cook over low heat until the first signs of a boil.

You can use another recipe: pre-melt the chocolate in a water bath, and beat the rest of the ingredients and gradually add them to the warm mass, stirring intensively with a whisk or wooden spoon.

A simple recipe with milk

This icing is ideal for eclairs, custards and other similar delicacies. It is prepared elementarily from chocolate and milk (100 g + 3 tbsp. L.), Which are mixed and heated in a water bath. When a homogeneous pouring consistency is reached, the chocolate mass is applied with a silicone brush to the finished confectionery.

You need to spread it quickly, because the decoration begins to solidify almost immediately.

Microwave chocolate icing

This method is optimal if the chocolate mass is not prepared for coating or pouring, but for mixing with other ingredients (for example, nuts to make a sweet sandwich paste). A broken bar of chocolate is poured over a few tablespoons of milk and sent to the microwave for 3 to 7 minutes. The exact time depends on the power and characteristics of the microwave oven. The melted mixture is well mixed and then used for its intended purpose.

1. It is better to set the temperature regime and power to the minimum so that the chocolate mass does not overheat.
2. If you want to get a softer mass for the glaze, add soft chocolate butter to the broken tile into pieces (you can replace it with a mixture of ordinary butter and cocoa powder).
3. Experienced chefs say that the most suitable function for melting chocolate in the microwave is “defrosting”.

For icing, it's best to buy a 72 percent bitter treat tile.

Of course, this is far from an exhaustive list of recipes. Chocolate icing for a cake can also be prepared with the addition of condensed milk, gelatin, honey, and even alcoholic beverages such as cognac or rum. Each housewife uses her own version, which is closest to her.