Chocolate icing for chocolate cake

Simple, from ordinary products, for the most delicious cakes! The icing for the chocolate cake turns out to be thick, it is easy to cover not only cakes, but also cakes with cookies. The glaze stays well on the surface, hardens quite quickly and makes the products beautiful and appetizing.

Lyalich

Recipe author

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Composition / ingredients

Servings:

Bitter chocolate

100

Butter

Sour cream (25%)

Powdered sugar

110

Vanillin

to taste

Salt (1 pinch)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 3 g

Fats 29 % 24 g

Carbohydrates 68 % 57 g

441 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make chocolate icing for a cake? Prepare all the necessary products. For the glaze, you can take confectionery, dark, milk or bitter chocolate. Porous or chocolate with various additives is not suitable for these purposes. Sour cream and butter for the glaze should be of high quality, then it will get the desired consistency and taste. The amount of powdered sugar can be adjusted depending on the sweetness of the chocolate used.
Step 2:
How to melt chocolate? Break it into pieces and put it in a bowl. You can heat it on the stove, in a water bath, or in the microwave. Make sure that the chocolate does not overheat — the bowl should not touch the water in the bath, and in the microwave, choose a short time and medium mode. If the melted mass turns out to be thick, then dilute it with a spoonful of hot water.
Step 3:
Put the butter in a bowl with hot chocolate and mix until smooth and glossy. This should be done with smooth movements so that air bubbles do not form in it. This may affect the final result when applied.
Step 4:
Add sour cream and mix until smooth. It should easily drain off the spoon.
Step 5:
In a bowl with icing, add powdered sugar. It is better to pour it in small portions, all 110 g may not be needed (it all depends on the sweetness of the chocolate). Stir the glaze after each addition. Powdered sugar should be very finely ground, otherwise the grains will be felt in the finished glaze. If this does happen, heat the glaze a little in a water bath, stirring, until smooth.
Step 6:
Cover the bowl with icing film and put it in the refrigerator for half an hour. During this time, the glaze stabilizes.
Step 7:
Remove the glaze from the refrigerator and leave at room temperature for ten minutes so that it warms up and becomes a little thinner. The temperature of the finished glaze should be 35-40 degrees.
Step 8:
The chocolate glaze is ready and can be applied to the surface of the cake. If the surface is a little uneven, just heat up a cooking spatula or knife and swipe over the surface to the desired result.