Cake with chocolate icing: recipes for cooking and decoration
Biscuit cake is always a godsend forlazy hostesses who want to surprise guests, and they do not want to spend much time on cooking. There are a lot of cooking options for cakes, as many, perhaps, as many fillings to them. But today we will prepare a biscuit chocolate cake, a simple recipe that will surely please the busy lady, saving time.
Ingredients for biscuit cakes
- 180 grams of wheat flour.
- Six eggs.
- 150 grams of granulated sugar.
- Tablespoon of cocoa powder.
Ingredients for Cream
- Butter - 200 grams.
- One egg.
- Two tablespoons of cocoa powder.
- 100 grams of condensed milk.
Baking sponge cake bases
Preparation of any dessert, whethera multi-layer cake with chocolate icing or small cakes with cream, begins with the baking of the base. There are several options for making a biscuit test. Today we have chosen the easiest and fastest for you. As promised, you will not spend much time preparing.
So, take the eggs and break them into two differentdishes so that in one plate there were proteins, in the other - yolks. Add a little sugar to the yolks and start whipping them until the sugar completely disappears and does not cease to be felt when rubbing a drop of dough between the fingers. Now experts recommend to replace the whisk on the mixer. If you do not have a spare corolla, then just wash it well and dry it with the yolks that beat. Remember that not a single drop of yolk should be in the dish with proteins.
Now go to the whipping of the contents of the secondbowls. Proteins must be beaten in such a way that they become a fairly thick foamy mass. Pour the rest of the sugar into the whites and continue to beat until it disappears completely.
Sift flour. Now we need to connect the contents of three plates: flour, proteins, yolks. It is better for this purpose to use a special plastic spatula. Gently enter the yolks into the flour first, then the protein mass. Now make the dough chocolate, adding cocoa powder.
How to understand what the dough from which you are goingto make a cake with chocolate icing, ready? Experienced housewives, of course, will determine by eye. But if you do not have enough experience in making a biscuit test, then just look carefully at the contents of the plate. It should not be similar to the usual pastry dough, but to a gentle air souffle. If it is so, you can bake it boldly.
Next comes the standard procedure. We expose 200 degrees on the oven. While it is warming, grease the cake form with vegetable or butter, pour out the dough and set the form in a heated oven. Bake a biscuit for about half an hour. Everything will depend on the height of the form, the amount of dough in it and your oven.
As you know, it's better that cake, whichoriginal filling. "Delicious" recipe for biscuit cake can not do without "tasty" cream formulation. So, for the preparation of the cream, you will need to mix a single egg yolk and condensed milk in a separate bowl. You can add a couple of tablespoons of water to make the mixture a little bit lighter. Now we install the dishes in a water bath and begin to evaporate-boil the cream to a thick state.
As soon as the mixture becomes thick, remove from the plate andlet's cool down. Now go to work with butter. It is recommended to get it from the refrigerator in advance so that it becomes soft and supple. The melted soft butter is mixed with two tablespoons of cocoa powder and a cooled egg mixture.
The resulting cream and will lubricate the layers of sponge cake. It is better to cut it into two parts. Thin cakes are best soaked in cream and are more flavorful and tasty.
Cooking glaze for cake
"Delicious" recipe for biscuit cake is not complete andwithout the secrets of cooking the right chocolate glaze. There are several cooking options: icing from cocoa powder and flour, from cocoa and sour cream, from chocolate and butter. We will share with you a couple of recipes, and choose you.
Cocoa and flour glaze
To ensure that the chocolate icing for the cake is well-solidified, it is necessary to follow the exact formulation of the preparation. We take the following ingredients:
- One tablespoon of sifted flour.
- Five tablespoons of milk.
- One and a half tablespoons of cocoa powder.
- 50 grams of butter.
- A little vanillin or vanilla sugar.
Due to the fact that flour is present in the recipe,You can always determine on your own how thick the glaze is from cocoa powder. We put the dishes on a water bath and add it in turn: milk, sugar, cocoa and flour. Stir constantly, otherwise the mass may burn. Bring the mass to a boil. As soon as it begins to thicken, you can remove it from the plate and cool a little. In the warm glaze we already add vanillin and butter.
Liquid glaze for smudges
Some housewives prepare two types of glaze. One is the one that will sit tightly on the top of the cake and quickly freeze. The other is the one that will flow beautifully from the top and spread openwork lines along the sides.
This recipe will be just such a liquidglazes for smudges. For cooking, you need to take 50 grams of butter and melt it over low heat. Then add four tablespoons of sugar to the butter, and five tablespoons of warm milk. Stir sugar, bring to the point when it completely dissolved in milk.
Now you can add the main chocolateingredient is cocoa. It in this case will need two tablespoons. Experienced housewives advise before adding cocoa powder to sift it. Thus, you can avoid the appearance of unwanted lumps.
The glaze thus prepared will not be sostrongly harden, as in the first case, but it will differ incredible brilliance. It will easily drain off the cake and form a pleasant brown edge.
How to properly water the cake with icing
So, you decided to make a delicious cake withchocolate glaze. Recipes for the biscuit base and the glaze itself we provided. Products are available to everyone and do not differ in high cost, and the course of operations is fairly simple.
It remains to share the secrets of how to cover a cakechocolate glaze with stains. Glazing of the cake - the process is fairly simple, although at first glance it seems that a professional confectioner can only properly decorate a cake. An important point in this matter is the correct density of the glaze. It should not be very liquid, but not completely frozen.
That the glaze is evenly distributed oversurface of dessert should resort to a small trick. Place the cake on a small grill. Under it you can substitute a plate so that the excess glaze is not wasted. Water the cake without mixing, while leveling the surface with a patisserie shovel. Give the first layer of glaze a little to freeze.
Now take the glaze of a darker color (secondrecipe) and start gently with a large spoon to water. If you want to make a cake with chocolate icing in the form of monograms and patterns, then place the icing in the confectionery syringe. With it, you can draw any pictures.