The chocolate revolution came to Europe along with the fame of Columbus, who visited America, the birthplace of the cocoa tree. There, the local population used the fruits of the cocoa tree to make liquid chocolate. The Indian recipe was simple: cocoa beans were ground into powder, diluted with cold water and hot pepper was added.

It was believed that the cocktail gave vigor and strength, however, the taste of the drink was terribly bitter and far from perfect. European chefs went further and improved the taste by adding sugar and heating cocoa. The chocolate business did not end there, and chocolate bars were born. The imagination of manufacturers has expanded the flavor palette of the bars with the help of various additives in the form of flavorings and dried fruits. Gifts from the cocoa tree helped create white chocolate, to which cocoa butter, rather than cocoa powder, was added. We recommend.

There are different types of dark chocolate depending on the amount of cocoa it contains. The most common are bitter and milky types. Dark chocolate contains up to 60 percent cocoa, has fewer calories and is therefore typically consumed by those on a diet. Milk bars have a milder taste and are liked by children.

Ingredients in the form of cocoa and chocolate are often used in cooking. They are suitable for making glaze, cream, and chocolate drinks. Chocolate decoration on pastries and cakes looks original. Few desserts are prepared without the use of chocolate cream, which has an original taste and is easy to prepare.

We will need half a liter of full-fat milk, cocoa powder in the amount of 2 tbsp. spoons, butter at least 30g, sugar - 3 tbsp. spoons, vanillin, a little salt and 3 tbsp. spoons of flour or starch. The cooking algorithm will not cause much trouble. First, pour 300 ml of milk into a pan and heat it slightly. Next, add salt, sugar, cocoa powder and butter to warm milk. Don't forget to stir our mixture. Keep the mixture on the fire until it boils and cook for a few more minutes. Remove from the stove. Secondly, we take the remaining milk and dilute starch or flour in it and pour this mixture into hot milk. Mix.

Place the bowl with the mixture on low heat and bring to a boil with continuous stirring. When our cream begins to thicken, wait a couple of minutes and remove from heat. Now it's vanillin's turn - carefully add it and let the cream cool. Store the finished product in the refrigerator. This dish can be used in different ways. For example, put the still warm cream in vases and put it in the refrigerator, you will get a delicious dessert with an appetizing crust. Delicious and minimal hassle.

If you still decide to make a cake, then this cream will be indispensable for the sponge cake. The sponge cake must first be soaked in dessert liqueur, then the cake will come out amazingly soft and juicy. A great idea for breakfast would be buns with our cream, tasty and quick. The remaining cream must be stored in the refrigerator in a container with a lid so that it does not absorb foreign odors. Well, what celebration would be complete without chocolate desserts! Have fun cooking, and cocoa powder will help you with this.

The chocolate and amazingly rich aroma of this delicacy can lift your spirits even on the gloomiest day. Drinking a cup of coffee or tea in the morning with a small portion of chocolate cream with cocoa, spread on cookies, will allow you to recharge yourself with a positive mood for the whole day. Depending on its consistency, this cream can not only decorate or layer cakes, but also serve as an independent dessert. Let's find out how to make thick and delicious chocolate cream with cocoa.

Chocolate cream recipe with cocoa
Ingredients:

• butter - 100 g;
• milk - 100 ml;
• sugar - 1 tbsp. ;
• cocoa - 2 tbsp. spoons;
• flour - 2 tbsp. spoons.

Preparation
Now we’ll tell you how to make cream with cocoa. So, cut the chilled butter into pieces, put it in a saucepan and put it on low heat. Then add sugar, cocoa and flour to the melted butter. Mix everything thoroughly and carefully pour in the milk. Cook the cream until thickened for 7-10 minutes, stirring constantly with a spoon. Use the finished treat as a layer or icing for cakes.

Cocoa cream for cake

Ingredients:

• egg - 3 pcs. ;
• butter - 400 g;
• vanilla powdered sugar - 4 g;
• cocoa - 2 tbsp. spoons;
• cognac - 2 m.

For the syrup:

• sugar - 1.5 tbsp. ;
• water - 100 ml.

Preparation
First, you and I need to prepare the syrup. To do this, combine water with sugar in a small bowl, put it on low heat and bring the mixture to a boil, removing the foam and stirring constantly. Next, beat the eggs separately until they increase in volume by about three times. Without stopping whipping, carefully pour sugar syrup into the egg mixture, cool, then add cocoa powder, butter, powder, cognac and beat until a homogeneous consistency is obtained. That's all, the cocoa powder cream is ready!
Cream with cocoa and sour cream
Ingredients:

• sour cream - 100 ml;
• powdered sugar - 100 g;
• cocoa - 50 g;
• gelatin - 10 g.

Preparation
Cool the sour cream in advance, put it in a bowl and beat thoroughly with a mixer, gradually adding sugar. As soon as the mass becomes homogeneous, add cocoa little by little and mix. Dissolve the gelatin separately in cold water, and then mix it with the resulting chocolate mixture. Pour the finished cream into molds and serve in hot tea, after cooling the delicacy in the refrigerator.

Cream with cocoa and cottage cheese
Ingredients:

• milk - 100 ml;
• apricot - 0.5 pcs. ;
• cream - 20 ml;
• cocoa - 10 g;
• cottage cheese - 2 tbsp. spoons;
• sugar syrup - 25 ml.

Preparation
Beat the cottage cheese thoroughly with a mixer at low speed. Then add cocoa powder, add granulated sugar to taste, gradually add warm milk and mix until a mass resembles the consistency of cream. Then we transfer the finished chocolate treat into a glass, put whipped cream on top and decorate with half an apricot from compote or jam. Serve the dessert very chilled with cookies or regular sponge cake.

Chocolate cream with cocoa and egg
Ingredients:

• milk - 500 ml;
• white flour or starch - 30 g;
• chicken egg - 3 pcs. ;
• cocoa - 30 g;
• sugar - 100 g.

Preparation
So, to prepare chocolate cream, take a bowl and combine cocoa powder, starch, egg yolks and milk in it. Mix everything thoroughly with a whisk, put the mixture on low heat and cook, stirring constantly, until thickened. Then remove the cream from the stove, cool, add cold thick egg white, previously beaten with granulated sugar. Pour the delicacy into molds and place in the refrigerator.

Chocolate cream is the most common layer in confectionery. It is often used to decorate cakes, pastries and other delicacies. In order to prepare a beautiful and delicious chocolate cream for a cake, you need to understand the intricacies of preparing its varieties from various ingredients. Fortunately, this won't be too difficult to do.

Cooking rules

There are a large number of recipes for this beloved chocolate delicacy, and every housewife will be able to choose exactly the one she likes. You just have to imagine a sponge cake with chocolate cream, and you already want to eat it. Light, thick, delicious, this cream can be described endlessly. Even a novice pastry chef knows how to make chocolate cream for a cake and can prepare a wonderful treat by just baking sponge cakes and brushing them with chocolate mixture.

The main rule in preparing chocolate cream is that it is completely homogeneous, without small or large clots or lumps. When making treats, it is important to take into account some features:

The simplest and most common way to prepare a delicate delicacy is to use cocoa. It seems that everyone knows how to make chocolate cream for a cake from it.

You can use water or milk as additional ingredients, which is decided by the master. In both cases it will turn out very tasty and beautiful. This recipe is a little similar to making custard, but it's much easier and faster.

Ingredients:

You need to take all these components and start mixing together. This is done in a special sequence:

• Mix sugar, cocoa powder and flour;
• Pour in milk little by little, first forming a very thick mass and gradually diluting it to the desired liquid consistency;
• Heat in a container placed over low heat, gradually bringing to a boil;
• Cool the resulting mass for about a quarter of an hour, after which butter is added.

Before using the mixture, it must be completely cooled, preferably in the refrigerator. Once completely cooled, you can spread it on a biscuit or nut cake, and you will get a magnificent cake.

This recipe can rightfully stand out among others. It is quite simple and at the same time interesting. In order to make a chocolate treat this way, it is important to use chocolate bars with a high cocoa bean content. In this case, the taste will be rich and bright. It makes an excellent filling for cakes, as well as decorating them.

Ingredients:

• Chocolate - 200 grams;
• Milk - 1 glass;
• Sugar - 150 grams;
• Butter - 150 grams.

Cooking rules:

• The chocolate bar is placed in a water bath;
• While it is melting, you need to heat the milk, mix it with sugar and do not bring to a boil;
• Gradually pour the chocolate into the milk, constantly stirring the resulting mass. After this, you need to add butter and beat everything with a mixer. The cream is ready and suitable for absolutely any purpose.

Children really like this cream, as it is sweet and a bit like ice cream. It will be a wonderful cake decoration for any occasion.

Cheese fudge

The main feature of this chocolate cake cream, the recipe for which is simple, is that it is made from a large amount of cheese. The cream turns out very delicate. This mixture will serve well both as a decoration for any confectionery product and as an independent treat. To prepare you will need:

Before preparing the mixture, it is best to melt the butter at room temperature until soft.

The chocolate is infused in a water bath until it reaches the consistency of butter. After this, the ingredients are mixed and whipped using a mixer, a little powdered sugar is added to them and continue to beat.

When the mass becomes fluffy, cheese is added to it. It is necessary to continue whisking until the mixture becomes homogeneous. It is important to stop the whipping process in time, otherwise the mass may separate and lumps will appear. The resulting creamy mass can be used as an excellent filling for a cake or an open pie, and can also be turned into amazing cakes, the taste of which will be remembered for a long time by everyone who tries them.

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Chocolate cream made from cocoa powder is a delicious dessert that will make the taste of any baked goods brighter and richer. This filling is used for layering cakes and pastries. The cream can be used to stuff wafer rolls, shortbread baskets, buns and a host of other confectionery products.

By the way, you can enjoy the dessert on its own, for example, by dipping cookies or fresh bread into it. If you don’t yet know how to make cream from cocoa powder, then this collection of recipes will come in handy.

Choosing the Main Ingredient

To prepare a delicious cream, you need to use only high-quality cocoa powder. Otherwise, dessert will not give you the pleasure you and your loved ones expect.

The main sign of a quality product is its color. Natural cocoa powder has a brown color. If the shade of the product is lighter or darker, then it is better to refuse such a purchase.

The second criterion that you should pay attention to is the smell of the powder. High-quality cocoa has a rich dark chocolate aroma. If your nose does not detect a bright, characteristic odor, then the product is far from perfect.

And finally, the third indicator is the mass fraction of fat. This criterion can be found out by carefully studying the product packaging. The mass fraction of fat in high-quality cocoa powder is at least 15%. This content indicates that the product contains oils from beans of the same name. It is this ingredient that makes the taste of cocoa richer and clearer.

Have you already purchased cocoa, or do you have a pack of started product on your shelf? Check its quality by touch. Take a pinch of powder and rub it between your fingers. Does cocoa stick to the skin and not turn into dust? This means you can safely use this product to create mind-blowing desserts.

Simple cream of cocoa powder

This very easy-to-prepare and incredibly delicious dessert can be used not only to create cakes, cupcakes or pastries, but also to replace the chocolate spread that children love so much. You can store the cream in a regular glass jar, placing it in the refrigerator. Even a piece of bread spread with this paste will turn into a delicacy with an unearthly taste! A simple recipe for chocolate cream made from cocoa powder does not contain expensive ingredients, so the dessert turns out to be quite economical. Preparing the treat will not take you more than 10 minutes.

Products needed to create the cream:

• one liter of milk;
• 45 grams of high-quality cocoa powder;
• 375 grams of granulated sugar;
• 110 grams of flour.

Guide to making chocolate dessert

Place cocoa and wheat flour in a thick saucepan. It is better to sift the dry ingredients first to avoid the appearance of unpleasant lumps. Now add granulated sugar and mix the resulting mixture well.

Pour in 300 milliliters of cold milk. Using a hand whisk, mix the mixture thoroughly. When the mixture acquires a more uniform structure, pour in the remaining milk. Continuing to whisk until all lumps disappear.

Place the pan with the future dessert on the stove, turning on moderate heat. Constantly stirring the mixture with a whisk, bring it to a boil. If you want a thin cream more like chocolate sauce, remove the pan from the heat when the first bubbles appear. To make the dessert thick like paste, boil it for 2-3 minutes.

Cover the pan with the cream tightly with cling film and leave to cool completely at room temperature. If this is not done, a crust will form on the surface of the dessert. Use the cooled cream immediately for its intended purpose, or transfer it to a glass jar, cover with a lid and place in the refrigerator.

Dessert made from cocoa and condensed milk

Using this recipe, you can easily prepare thick buttercream. It is ideal for decorating cupcakes, stuffing eclairs or choux pastries, as well as for coating cakes of varying complexity. The delicacy contains only three ingredients: butter, condensed milk and cocoa powder. The cream made from these products is dense, smooth and holds its shape well.

Ingredients to create the butter-chocolate treat:

• packaging of natural butter (200 grams);
• 270 grams of condensed milk;
• 80 grams of classic cocoa powder.

Creating a sustainable cream

First of all, you need to remove the butter from the refrigerator. This should be done several hours before starting to prepare the dessert, because the product should become soft and manageable. Chop the still cold butter into medium-sized pieces, then let it melt.

Prepare a container in which you will make the cream. It should be a fairly wide and deep dish. Pour all the condensed milk into it, and then add soft butter. Now you need a good mixer. Armed with the device, beat the butter and condensed milk, turning them into a thick and homogeneous mass.

All that remains is to add cocoa powder, mix the mixture thoroughly with a spoon (so that the dry ingredient does not raise a cloud of chocolate dust), and use the mixer again. When the mass acquires a smooth structure, the device can be turned off.

Cover the finished cream with film and refrigerate for 30-60 minutes. After the specified time, the dessert is completely ready for further work.

Cream of cocoa powder and sour cream

Have you decided to bake a cake, but don’t know what to soak it in yet? Then this recipe is a must for you! Chocolate and sour cream turns out very tender, velvety and incredibly tasty. Baked goods, soaked with this filling, become very juicy and slightly moist. The rich chocolate taste of the finished cake will delight all lovers of this delicacy.

To create the cream you will need a little:

• half a liter of fat sour cream;
• 175 grams of powdered sugar;
• 160 grams of cocoa powder.

The process of preparing a delicious dessert

In a deep bowl, combine cocoa and powdered sugar. Stir the mixture with a spoon so that there are no lumps or unevenness in it. Now add a few tablespoons of sour cream. Mix the mixture thoroughly again.

It's time to add the remaining sour cream and take out the mixer. Start whipping the mixture at low speeds of the device. When the mixture acquires a homogeneous structure, increase the mixer power to maximum. Beat until all the grains of powdered sugar have dissolved and the mass has increased in volume several times.

If you are making cream to soak the cake, use it immediately after cooking. To eat the dessert on its own or decorate cupcakes with it, place it in the refrigerator for several hours.

Delicious delicacy made from soft cheese and cocoa powder

This dessert can be considered a delicacy for kings. Incredibly tender, elegant, aromatic, appetizing and simply incredibly tasty cream can be prepared using soft cheeses. Such an ingredient can be the famous “Philadelphia”, the unforgettable “Almette”, the no less famous “Mascarpone” or the delicious “Ricotta”. The dessert is wonderful on its own, suitable for layering cakes, rolls and pastries, goes well with baskets or tubes, and will also perfectly decorate your cupcakes. The recipe for cream made from cocoa powder and soft cheese is very simple, so even an inexperienced pastry chef can handle it.

Ingredients of the most delicate delicacy:

• a quarter kilogram of fine granulated sugar;
• two glasses of soft cheese;
• one and a half glasses of cocoa powder;
• half a teaspoon of vanillin.

Making chocolate cheese cream

Use fine sugar to create this dessert. If this is not the case, then use a coffee grinder and turn the product into powder.

In a convenient bowl, combine cocoa powder and fine granulated sugar. Mix the ingredients with a spoon until they are evenly distributed.

Place soft cheese in another container. Add to it a dry mixture of sugar and cocoa, as well as vanillin. Stir the mixture with a spoon. Now take an immersion blender or mixer and blend the resulting mixture until it becomes even and smooth.

If you need to soak the cakes, use the cream immediately after cooking. To decorate cupcakes or stuff dessert into tubes, baskets and other goodies, place it in the refrigerator for 45-60 minutes. During this time, the cream will become more stable and dense.

Creamy chocolate treat

This cream is perfect for the final decoration of baked goods, as it holds its shape perfectly. But this does not mean that it cannot be used as a layer for confectionery products or consumed on its own. It is possible and necessary! After all, chocolate cream based on cream, cocoa, butter and eggs turns out to be so tasty, tender and appetizing that it is simply impossible to resist it.

To create the dessert you will need:

• two packs of butter (400 grams);
• one and a half cups of powdered sugar;
• half a liter of heavy cream;
• ten chicken eggs;
• two glasses (heaped) of granulated sugar;
• one glass of cocoa powder.

A detailed guide to making chocolate buttercream

Soften the butter needed to create the cream well. Therefore, take it out of the refrigerator and chop it into small pieces a few hours before starting work.

Place soft butter in a deep bowl. Add powdered sugar to it. Beat the mixture with a mixer until it becomes fluffy and airy.

Break the eggs into a separate container. Add granulated sugar to them and mix. Place the bowl with eggs in a water bath. Constantly rubbing the mass with a spoon, bring it until it thickens, then immediately remove from the stove.

While the egg mixture is still hot, add cocoa powder to it. Mix the mixture until all components are homogeneous. Leave at room temperature until completely cooled.

Pour the cream into a clean, dry container. Beat the product with a mixer, increasing the power of the device gradually until peaks begin to form on its surface.

Place the egg mixture in a bowl with the oil mixture. Mix thoroughly. Carefully, in small portions, with constant stirring, add cream to the resulting mass. Arm yourself with the mixer again. Beat the almost finished cream until fluffy.

The chocolate-cream dessert can be used immediately after the preparation process is completed.

Now you know how to make the most delicious creams from cocoa powder. This means that your confectionery products will have unprecedented success with family and friends. Bon appetit!

To prepare a delicious chocolate dessert that will melt in your mouth and be remembered for its delicious appearance, the housewife needs to follow a number of rules.

Firstly, stock up on necessary products; secondly, beat the dough and chocolate cream correctly; thirdly, use your imagination and decorate the chocolate cake.

One of the main steps that can turn your chocolate cocoa cake into a culinary masterpiece is preparing the cream. Several types of layers are suitable for sponge cakes with cocoa, and we will talk about them today.

Requirements for cream for biscuit with cocoa

For any cream you will need certain products, and most importantly, they must be of high quality.

Whatever ingredient you purchase, make sure it is fresh, otherwise the end result may ruin the taste of the entire dessert.

The good news is that even a novice housewife who had no idea about such things before can cope with preparing the cream.

General provisions:

1. The chocolate cream should be of a thick consistency, too thin a mass will make the chocolate cake with cocoa moist. The opposite cannot be allowed, otherwise the chocolate cream will not saturate the chocolate cake well.
2. A mixer will help make the cream light and airy. If you don’t have one, you can get by with a hand whisk, but then it will take more time and effort to complete the task.
3. The taste and aroma of the cream depends on the additional ingredients you add. Very often, coconut or chocolate chips, vanilla sugar, and chopped nuts are added to the chocolate cream on a chocolate cake.

Classic recipe: Custard for sponge cakes with cocoa

You can add tenderness and special taste to a dessert with cocoa using custard mixture with milk. But custard is used not only for soaking sponge cakes.

Eclairs, tubes, and other sweet pastries are rarely complete without filling or a layer of cream.

For one liter of milk you will need:

a bag of vanilla sugar; 0.3 kg white sugar; 4 eggs; a tablespoon of butter and 6 tbsp. spoons of wheat flour.

We start cooking by pouring milk into a saucepan with a thick bottom and placing it on the stove.

Then:

1. Heat the milk and mix with granulated sugar. Bring the liquid to a boil and all sugar crystals have dissolved.
2. In a separate bowl, beat eggs with flour and vanilla sugar.
3. With constant stirring, pour a few tablespoons of hot milk into the resulting mass and whisk thoroughly with a whisk. You should get a homogeneous mixture, which you need to pour into the saucepan.
4. Heat the cream over low heat until thickened.
5. Add butter, mix thoroughly and pour the mixture into a bowl.
6. To prevent a thick crust from forming on the surface, cover the thick cream with cling film. It should be pressed tightly against the cream so that condensation does not form during the cooling process.

Recipe: Delicious curd cream

A thick buttery cream based on fermented milk cheese retains its shape well and has a delicate and airy consistency.

It goes well with ingredients such as nuts, chocolate, dried fruits, and berries.

Before preparing the layer, the cottage cheese must be subjected to preliminary preparation, that is, rub it through a sieve or beat it with a blender.

After this treatment, any grains will disappear without a trace, and the product itself will acquire a soft texture.

Take:

butter - one pack; 400 g cottage cheese; 1 cup powdered sugar or fine-grained sugar; any flavoring.

Progress:

1. Grind the cottage cheese through a sieve.
2. Soften the butter and beat with powdered sugar with a mixer until smooth and fluffy. Add flavoring in the form of drops or powder.
3. Add the pureed cottage cheese into the butter mixture little by little. Constantly beat the thick mass with a mixer until its structure becomes soft and airy.

Recipe: Cream with prunes for sponge cake

For chocolate cake with cocoa, cream cream is the best choice. Their fat content should be maximum, since this is of great importance for the beating process.

You will need the following products:

150 ml of sweet syrup with the addition of grape or apple juice; 3 large spoons of white sugar; half a liter of cream 33% fat.

Prepare the prunes in advance; it is better to start this process in the evening. Namely: rinse the dried fruits under running water and pour over boiling water. Then remove the seeds and cut into small cubes.

1. Place the chopped prunes in a bowl and pour in the syrup. If you don't want to add fruit juice, add a few drops of almond essence. It will give the cream a special aroma.
2. Place the bowl with prunes in syrup on the refrigerator shelf. The soaking process will last overnight.
3. In the morning, grind the softened pieces of prunes in a meat grinder or blend with a blender. It is not necessary to make a homogeneous puree from them; it is better that the mass resembles a thick jam, in which small pieces are found.
4. It's time to whip the cream. To do this, pour them into a large container and turn them into an airy mass using a mixer. While whipping the cream, add granulated sugar little by little.

When you layer the sponge cakes with cocoa, make the first layer from crushed prunes, and the second from whipped cream.

Alternate layers, then decorate the surface of the sponge cake with cocoa icing.

It can be sugar, chocolate or gelatin. Next, we will figure out how to make cream icing at home.

Recipe: Chocolate Sponge Cake Frosting

A very simple way to decorate with chocolate for desserts, not expensive in terms of time and necessary products.

Take 150 g of dark chocolate and heavy cream and start cooking.

For this:

1. Bring the cream to a boil in a thick-bottomed container. There is no need to boil, just enough so that small bubbles begin to form on the surface.
2. Without delay, remove the dish from the heat and place it on the table.
3. While the cream is still hot, add the chocolate pieces and stir with a spatula until it is completely dissolved.
4. Wait for the chocolate cake icing to cool and thicken (as in the photo), after which it can be used for its intended purpose.

Recipe for protein cream with gelatin

The structure of this cake cream is similar to a soufflé, just as airy and tender. It holds its shape well and is suitable for layering sponge cakes and other soft-textured cakes with cocoa.

You need to take:

20 g gelatin powder; 150 ml water; 2 cups sugar; 50 g condensed milk; 10 raw egg whites; teaspoon vanilla extract.

Prepare the eggs by brushing them and wiping them with a paper towel. Since we will be using raw egg whites, we need to play it safe and minimize the risk of salmonellosis.

1. Separate the whites from the yolks, place them in a glass or enamel bowl and refrigerate. As you know, chilled whites whip faster and better, so create all the necessary conditions.
2. In a small container, fill the gelatin with cool water and give it a few minutes to swell.
3. Warm the swollen gelatin in a water bath or very low heat. There is no need to boil the mixture, otherwise it will lose its properties.
4. Strain the gelatin solution and mix with condensed milk. Set the mixture aside for now and stir occasionally with a spatula. Make sure that lumps do not form; to do this, keep the dishes in warm water or place them on a heating radiator.
5. Meanwhile, the whites have already cooled down, and it’s time to whip them into a fluffy foam. To speed up the process, add a few crystals of salt and use an electric mixer. Add granulated sugar little by little, and very soon you will be able to prepare a dense protein foam that holds its shape well.
6. Pour the warm gelatin solution into the whites in a thin stream, constantly whisking the chocolate cake layer at medium speed.

Simple recipe: Cream with butter

To make the chocolate sponge cake with cocoa more tender and tastier, I suggest making buttercream from sugar syrup.

To find out if the syrup has reached the desired condition, do the soft ball test or use a food thermometer.

Ingredients:

three yolks; 150 g white sugar; butter – 250 g; a bag of vanilla sugar; 6 large spoons of water.

Progress:

1. You need to make syrup from water and sugar. You can determine its readiness using a thermometer (it should read 120 degrees) or by conducting a “soft ball” test. A drop of syrup should roll into a transparent ball of soft consistency (see photo).
2. Grind the yolks with vanilla sugar and beat with warm syrup. Stir the mixture vigorously to prevent flaking.
3. Add the remaining ingredient to the cake buttercream bit by bit. The mass should be soft and elastic.

Chocolate cream with cocoa for sponge cake

The aroma of chocolate and a peculiar shade will be given to the cream by cocoa powder. To give the chocolate cream a richer flavor, you can add a little vanilla extract or vanilla sugar.

You will need the following products: 0.4 kg each of butter and condensed milk; 2/3 cocoa powder.

Cooking step by step:

1. Bring the butter to a soft state, cutting into small pieces and leaving on the table for 40-45 minutes.
2. Beat the butter with a mixer for about five minutes until you get a creamy paste.
3. Add condensed milk in portions, whisking the chocolate flavored mixture with a mixer all the time.
4. Gently stir cocoa powder into the chocolate buttercream until completely smooth.

To bring the cocoa mass until ready, run the mixer for a couple more minutes.

My video recipe