Chocolate fondant for cocoa cake: recipes, how to prepare, adding milk

Chocolate fondant has significant advantages over glaze. When covering confectionery products with it, you will always be sure that it will never crack or crumble when cutting.

This quality gives a composition that does not allow granulated sugar to crystallize. In addition to decoration, you can use recipes for sweets at home.

How to make chocolate fondant for a cake

The recipe for chocolate fudge made from cocoa is quite simple. The cream can be based on water, sour cream, butter, cream. Depending on what is the basis, the calorie content of the product increases and the taste changes.

You can add cocoa, poppy seeds or lemon to it. Preparation involves the introduction of cinnamon and vanillin, depending on which flavor is preferable for a given dessert.

The consistency of the glaze should be like thick sour cream. Then it is easier to distribute over the surface of the cake, and it hardens faster. Fondant can be used to smooth the surface of the cakes. If you achieve the right consistency, this process will be easy.

Required Ingredients

Classic cocoa fudge for the cake is ready in 15 minutes. The recipe does not contain any expensive or unusual ingredients. The main product that gives aroma, rich taste and color is cocoa. It should be only natural and without impurities.

Ingredients for chocolate fudge

Chocolate fondant for cake with cocoa contains:

100 g butter with sufficient fat content;
6 large spoons of cocoa powder;
150 ml whole milk;
10 tablespoons of sugar.

This simple list of products will allow you to create an excellent chocolate fudge for a cake with the addition of cocoa. It is necessary to strictly adhere to the recipe to achieve the desired consistency.

Recipe algorithm

To make chocolate fudge, you need to follow the dosage and adhere to the algorithm.

Sifted cocoa is poured into a cup, to which sugar should be added. Two loose structures grind together. Lumps should not be allowed to appear.
The butter is melted in the microwave and combined with milk. Everything needs to be mixed. It is not necessary to whisk the mixture.
The dry and milk masses are mixed until smooth. Then the container with fudge is placed on the fire and brought to a boil. It needs to be stirred constantly during cooking, otherwise it will burn.
As soon as the first bubbles appear on the surface, it is necessary to reduce the heat to a minimum and bring the mass until it thickens.
After cooking, the cocoa fudge should cool to 30 degrees. Only after this can you decorate the baked goods.

High fat butter

To make the cocoa cake fondant shiny and smooth, you need to use butter with a fat content of at least 83 percent. In this case, there will be no white marks on the surface. The fondant will lie flat and correct all the imperfections of the baked cakes.

Classic sugar fudge

This is, one might say, a basic recipe. Tasty, beautiful and easy. For this decoration, take half a kilo of sugar and an incomplete glass (150 ml) of water. Both components are combined in a saucepan, it is placed on low heat, and the contents are cooked while stirring until all the sugar has dissolved. After boiling, the pan is removed from the heat, the foam and sugar adhering to the walls are removed, and the container is returned to the stove. The cake fondant recipe eliminates stirring at this point; after four minutes of boiling, lemon juice (about a tablespoon) is poured into the syrup and cooking continues for another minute. When the mass, poured in small quantities into cold water, can be rolled into a soft ball, the fondant for cakes is ready. It is poured into a wide, low bowl, ice is laid on top, after cooling to body temperature, the fudge is whipped until it stops sticking and becomes very light in color. If you want it to become dough-like, leave it on the counter for a day, covered with a damp cloth and a lid. However, you can use fondant for decoration right away.

Delicious fudge with sour cream

It’s very easy to master the recipe for filling a cake with sour cream. Chocolate fudge acquires a rich taste and slight sourness. It's quick and easy to prepare. The most common ingredients are needed, and the baked goods acquire a respectable appearance. The fudge does not contain any preservatives; all ingredients are natural. This is a big plus.

Product composition

For viscous chocolate glaze you will need the following products:

sour cream in the amount of 100 g;
sugar in the amount of 3 tablespoons;
butter 2 large spoons;
3 large spoons of cocoa powder.

Condensed milk can be used as a substitute for sour cream. Then the taste of the fudge will be a little different. It will become sweeter and the sourness will disappear.

How to cook step by step

Making chocolate fudge with sour cream

Chocolate fondant for the cake is one of the necessary components. Thanks to it, the cakes become smooth and all unevenness disappears. The glaze turns out shiny, viscous and rich in taste. It can be cooked even in boiling water, and with sour cream the fudge becomes exceptional.

For cooking you will need a thick-walled saucepan. Sour cream is put in it.
Cocoa is sifted separately and sugar is added. These components need to be mixed together. Lumps should not be allowed to form.
Sour cream is added to the sugar mixture. The saucepan is placed on the fire. The mixture must be constantly stirred so that the contents do not burn to the bottom and walls. The cooking process continues for 5-7 minutes. During this time, the mass should thicken a little.
Before removing the pan from the heat, add butter. You need to mix everything until the mass becomes homogeneous and shiny.

The finished glaze can be cooled slightly or used immediately to coat confectionery products. Warm fudge adheres well to the surface. If it is cooled below 30 degrees, the thickness of the product will be higher than necessary for an even coating.

A simple recipe for chocolate and cream frosting

The chocolate glaze for this recipe is incredibly easy to prepare. Just 2 ingredients, a few minutes of your time and real chocolate with a pronounced rich taste. It is very important to choose good chocolate here. Don’t skimp, as the quality of your glaze will determine how it turns out. Of course, the cream should also be at the same level. And the fresher the better.

You can adjust the thickness of the chocolate glaze using the amount of chocolate - the more, the thicker. If you want beautiful streaks around the edges of the cake, you can reduce its volume by 10-15 grams. Now read this shortest recipe and cook it yourself.

You will need:

chocolate – 100 gr.;
cream 33% fat – 50 ml.

Cooking stages.

Pour the cream into a small saucepan and place over medium heat. Stirring constantly, bring to a boil, but do not let them boil - this is extremely important.
Remove the cream from the heat. Break the chocolate into small pieces and place in still hot cream. Stir until the chocolate is completely dissolved. Bon appetit!

Recipe for chocolate fudge with condensed milk

A quick recipe for chocolate fudge with condensed milk has a delicate taste and light consistency. You can add whole chocolate or cocoa to its composition. It is also prepared with full-fat milk. Fudge for a cake with cocoa at home turns out tasty and aromatic. You just need to strictly follow the recipe and maintain the proportions. Fondant makes a wonderful decoration for baking. Cooking time is 10-15 minutes.

Required Products

To make cocoa fudge smooth and uniform, you need to use only high-quality products with a high percentage of fat content. A spatula or whisk is enough to mix the ingredients. The glaze does not require vigorous whisking. The composition of the fondant includes:

cocoa powder in the amount of 20 grams;
100 ml condensed milk;
150 g sugar;
spoon of butter;
15 g starch.

The cooking process is very simple, so even a novice housewife can handle it.

Cooking technology

Making chocolate fudge

Any chocolate fudge must be heated, so you will need a saucepan with thick walls. This will allow you to cook the glaze and prevent it from burning. To make chocolate fudge at home and decorate baked goods, you need:

We cook all ingredients only in thick-walled containers. You need to place sugar and milk in it, and then put it on fire. We must not forget about constant stirring.
After the sugar has dissolved, starch is added to the mass. Stirring continues as long as the saucepan is on the fire.
If the consistency is too thick, you can add hot water, just a few spoons.
The mixture must be boiled until it reaches the required structure, and then the mass is removed from the heat.
In a separate container, butter is ground with cocoa powder. The mass from the saucepan is poured into this mixture. Everything must be thoroughly mixed until the fudge becomes smooth and homogeneous.

There is no need to cool the glaze further. It should be immediately applied to baked goods or used for cakes.

Reviews from culinary experts

According to many experienced housewives who bake a variety of desserts, homemade fondant for cakes is not only tasty and beautiful, but also quite healthy. Unlike store-bought analogues, it does not contain a single gram of artificial colors or preservatives. This means that you can safely treat even the smallest sweet tooth to such delicacies.

Most housewives pay attention to the fact that if the glaze is prepared incorrectly, it can burn. To prevent this from happening, it is advisable to break the chocolate used into smaller pieces and only then send it to a water bath. It is recommended to lightly grease the bottom of the vessel in which this ingredient will be heated. Thanks to this simple manipulation, the chocolate will not stick to the walls of the container. Under no circumstances should the product be melted in boiling water. You should try to maintain an average temperature.

Chocolate fudge with honey

Fudge with cocoa and honey acquires a special taste and delicate aroma. It includes an expanded range of products. Honey fudge turns out very smooth and viscous. With its help you can make cupcakes, cakes and pastries perfectly smooth.

Recipe Ingredients

Ingredients for honey fudge

In order to make chocolate fudge correctly, you must strictly follow the recipe and maintain the proportions. For fondant you will need:

180 g dark chocolate;
70 ml of liquid honey, real honey, not a surrogate;
brown sugar in the amount of 200 g;
condensed milk in the amount of 1 can;
80 g coconut flakes.

Making fudge with honey is not difficult. It turns out smooth and viscous.

Step-by-step preparation

All fudge products must be high quality. Only under this condition will it turn out smooth and suitable for all types of baking.

In a thick-walled saucepan, mix condensed milk, honey, sugar, then add butter. All components are mixed using a whisk.
You need to keep the saucepan on the fire for 5-7 minutes so that all the components heat up well. During this time the fudge will thicken. Stirring constantly, the mixture must be removed from the heat.
After this, the chocolate broken into slices is added to the saucepan. You have to constantly stir it so that it dissolves completely.
Finally, coconut shavings are added to the glaze.

The main secret of fudge is constant stirring and bringing it to a homogeneous consistency. This type of glaze does not require much cooling.

It should be immediately applied to the surface of cakes or muffins. The chocolate fudge cools along with the finished product while soaking the dessert.

Recommendations and tips

Lemon zest

Every housewife should know how to make chocolate fudge for baking. It makes any dessert delicious and attractive to those with a sweet tooth. It is difficult to meet a person who is completely indifferent to chocolate. The sweet, sticky glaze, in addition to all its charms, has a rich aroma that gives it cocoa. Chocolate-covered fudge, whether white or black, is a great option for decorating a birthday cake, cupcakes, pastries or soft gingerbread cookies.

There are several simple rules that, when followed, will result in exceptional glaze.

If you add butter with a fat content of at least 83 percent to the glaze, it will turn out shiny, smooth and will mask the baking costs well.
It can be applied under mastic so that the product is exceptional in form, and the content is beyond praise.
For added piquancy, lemon juice can be added to the fudge. It gives the fudge a special aroma. Lemon cream has a slight sourness and adds a zesty flavor to baked goods.
A few slices of dark chocolate can significantly improve the taste of the product. It can be combined with cocoa or used on its own. The main requirement remains high quality components. Cocoa with plant impurities has a lighter color and a less intense odor.
To give the fudge an exotic touch, you can mix cream with lemon zest. The fat content of the dairy product must be above 33 percent. The fudge turns out very concentrated and thick.
To achieve airiness, whip cream, butter or condensed milk with sugar syrup. But it is better to do this with a whisk rather than a mixer. Or with the help of technology, but at low speeds.

The peculiarity of chocolate fudge is its viscousness, density of consistency and ability to smooth out shortcomings of the cake due to its structure. If you follow the recipe, it turns out exactly as needed for high-quality baking.

Protein fudge

Another professional culinary way to make fondant for a cake. You don't even need to cook this one. The whites are separated from two eggs and carefully beaten until they are more than four times in volume. Without stopping working with the mixer, add two large spoons of lemon juice and, little by little, a little more than a glass (300 g) of powdered sugar. In principle, when you achieve a dense, fluffy foam, the cooking can be considered complete. But if you wish, you can add strained jam or syrup - then your cake fondant will become colored and acquire a fruity smell.