Chocolate Cocoa Glaze for Cake
The classic recipe for the most versatile topping for baked goods! Every cook has made this glossy cocoa-powder glaze at least once. It calls for the simplest ingredients, and even a beginner can manage it. It may seem like an ordinary glaze, but it can turn any cake into a masterpiece!
Cooking method
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Step 1:
How do you make a cocoa glaze for a cake? Gather the ingredients. Use natural, top-quality cocoa powder with no sugar or other additives. Choose natural, good-quality butter at 82.5% fat, too. Instead of milk you can use cream, and the glaze will turn out even creamier. For aroma, you can add a pinch of vanilla, and to round out the flavor, a knife-tip of salt. Take the butter out of the refrigerator ahead of time so it softens.
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Step 2:
Take a saucepan and add the cocoa and sugar. Mix the dry ingredients. This is easier to do if you sift the cocoa first.
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Step 3:
Pour the milk into the saucepan and whisk until smooth. Cocoa is fairly hard to dissolve in cold liquid, so the glaze will need a little cooking next.
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Step 4:
Set the saucepan over low heat and, stirring constantly, bring the glaze to a smooth, uniform state. There's no need to bring it to a boil, to avoid forming a skin.
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Step 5:
Take the saucepan off the heat and cool the glaze to room temperature. Add the butter. Don't rush to add it to hot milk — the glaze would turn very runny and you'd have to wait for it to cool. Whisk the butter in well.
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Step 6:
The glaze becomes smooth and even. You can pour it over your baked goods. If the glaze happens to come out too runny, put it in the refrigerator — the butter will cool and the glaze will thicken. You can also add a spoonful of flour while cooking.
- You could say I've been making this glaze since childhood. We used to pour it over the then-popular "Count's Ruins" cake. I'll be glad if this recipe comes in handy for young cooks.
- To balance out the taste of a very sweet dessert, you can add sour cream to the glaze instead of milk. That gives the glaze a light tangy, cultured-dairy flavor.
- Instead of sugar, you can use a sweetener that holds up to heat.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Concentrated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Ghee - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
