The chocolate cake filling is the most delicious. Recipe with cherries, condensed milk, banana, cheese cream, mascarpone. Photo step by step

Classic recipe

This is one of the most versatile types of cake layers, which can be made with different flavors by changing the additives. It will also fit perfectly into a chocolate dessert. This filling also has an original name - Charlotte cream. It immediately turns out to be liquid, but in the cool it quickly hardens and becomes convenient to work with.

What ingredients will you need?

For the dish you need to take:

milk – 160-170 ml;
butter fat – 400-420 g;
chicken eggs – 4 pcs.;
granulated sugar – 200-210 g;
cocoa powder – 3-4 tbsp. l.;
alcohol (cognac) – 1 tbsp. l.;
vanilla extract – 1 tbsp. l.

Cocoa powder can be replaced with regular dark chocolate in the proportions of 200 g of bar per 800 g of filling.

Step-by-step cooking process

The cooking process includes several stages:

The butter must first be removed from the refrigerator (30-40 minutes before cooking) and placed on a small flat plate until it becomes soft.
The milk should be poured into a small saucepan and heated over low heat, then add granulated sugar to it and, stirring constantly, bring until the sweet crystals are completely dissolved.
The eggs must be broken into a deep bowl and beaten well with a mixer until a small airy foam appears. Then, without turning off the device, you should start adding the syrup prepared in the previous step. It is administered in small portions so that the protein does not coagulate.
The resulting mass will need to be poured into a saucepan and brought to a boil over low heat. Then strain through cheesecloth and cool.
The oil, left to warm to room temperature, should be placed in a separate large bowl and beat with a mixer until lightly fluffy (3-4 minutes). Next, without stopping the stirring process, gradually pour in the cooled mixture of milk, eggs and sugar.
The remaining ingredients should be added to the cream in a similar way. First - vanilla extract, then, reducing the mixing speed, cocoa powder. The last thing you need to add to the dish is cognac.

Once the cream is homogeneous, you can immediately use it to prepare the cake, or store it in a cool place.

Rules for using and storing the filling

Charlotte cream can be stored in the refrigerator for up to 2 days. Before using, you will need to beat it again with a mixer at low speed and let it sit for a while at room temperature. Then you can immediately start baking.

Secrets of delicious cream

Every pastry chef has his own secrets for preparing delicious cake cream. Of course, not everyone wants to share their signature recipes and secrets, since everyone wants to be unique and in demand. But there are general rules that help prepare tasty and juicy creams.

When preparing buttercream, the first thing you should pay attention to is the quality of the butter. The future taste depends on it. It is best to take butter, not spread.
Also pay attention to the fat content of the oil. If you want your cream to be juicy and tasty, take butter with the maximum percentage of fat content.
To make the custard thicker and, most importantly, tasty, you need to add more flour or starch. If you are cooking based on starch, then you need to bring it to a boil, but if you are using flour, then this is not necessary.
Protein cream must be prepared only in a dry container. You won't believe it, but even the smallest drop of water can prevent you from making an airy and delicious cake cream.

It is also not advisable to pour all the sugar syrup into the protein mass at once. This must be done gradually. And lemon juice or citric acid must be added at the very end of preparing the cream.

With cherry

The filling for chocolate cake can be prepared with various berries. Cherry fits perfectly into it. The option published later in the article suggests combining berries and caramel. Cherries can be used both fresh and frozen. But with the second one you will have to tinker more.

What ingredients will you need?

For the dish you need to take:

pitted cherries (fresh frozen) – 250-260 g;
cream (from 20%) – 50-60 ml;
granulated sugar – 100-110 g;
butter fat – 50-60 g.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to defrost the cherries, if they were frozen, then drain the juice and place them in a colander. Next, you need to pour boiling water over the berries and, after waiting until all the liquid has drained, place them in a separate bowl.
You will need to pour the sugar into a saucepan and put it on medium heat. First, lightly rock the pan, and finally use a wooden spatula to completely melt the sand.
Next, you will need to add butter and cream preheated in the microwave to the resulting hot caramel. After thoroughly mixing the ingredients, they should be heated again on the stove for 1-2 minutes.

All that remains is to unload the previously prepared cherries into the cream and cool to room temperature, stirring frequently. It will acquire a consistency that is convenient for work.

Rules for using and storing the filling

The filling should be used immediately after cooling. It can be spread as a cream between sponge cakes (caramel additionally plays the role of impregnation), or it can be placed on mousse layers. The finished mixture can be stored in the refrigerator for 2-3 days.

Chocolate cream for cake made from cocoa powder

If you don't know how to make chocolate cream with cocoa. We offer a recipe for chocolate buttercream. Which is the most common among housewives because it is much easier and faster to do. It is also called chocolate custard cream, which will ideally soak up any types of cakes.

Product composition

400 ml. milk (milk can be replaced with water);
150 g butter;
1 cup powdered sugar or sugar;
4 tbsp. spoons of cocoa powder;
2 tbsp. spoons of flour;
1 small pack of 5 g vanilla sugar to taste.

Cooking steps

Preparing chocolate cream

First, sift cocoa and powdered sugar. Mix them in a prepared metal container. Add flour and vanilla sugar to them. Mix all ingredients well. Then slowly add milk to the dry mixture, stirring all the time. It is advisable to warm the milk a little so that the remaining ingredients dissolve well. Stir the mixture until all components are dissolved. After this, put the mixture on low heat, remembering to stir regularly. When the boiling process begins, add soft butter and stir until it is completely dissolved. Once the butter has melted and the mixture has acquired an even color, remove the bowl from the heat and let it cool. The cream is considered finally ready as soon as it cools to room temperature.

It would be good to add any crushed nuts to it, which in turn will add an additional subtle aroma and add brightness to the taste.

Additionally, the cake should be decorated with nuts and strawberries, which will be the finishing touch.

With condensed milk

The filling for a chocolate cake can be in the form of custard. One of the simplest and most delicious versions is prepared with condensed milk. It is better to choose the latter boiled. If you couldn’t find a store-bought one already brewed, you can prepare it yourself. To do this, a can of condensed milk without a label is sent to boil for 3.5-4 hours. During the process, it must be constantly covered with water.

What ingredients will you need?

For the dish you need to take:

condensed milk – 200 ml;
butter fat – 100-120 g;
milk (2.5%) – 1 tbsp.;
sugar – 20-25 g;
flour - 2 tbsp. l.;
chicken egg – 1 pc.

Step-by-step cooking process

The cooking process includes several stages:

The first thing you need to do is put the egg, granulated sugar and milk into a small saucepan. After processing the products with a whisk, you will need to add flour to them.
Next, the resulting mixture must be placed on the stove and kept on low heat for about 6-8 minutes until it becomes thick. To prevent the appearance of lumps, the mixture should be stirred constantly during cooking.
Preheated to room temperature and softened butter should be placed in a deep bowl, then unload the condensed milk into it. The ingredients will need to be thoroughly mixed.

All that remains is to combine the two resulting sweet masses and mix them well with a blender until smooth.

Rules for using and storing the filling

At room temperature, the filling can be stored for no more than 12 hours, and in the refrigerator for about a day. In this case, it is necessary to maintain a temperature of 3-6°.

Chocolate and peanut cream

Ingredients for Chocolate Peanut Cream

This cream is prepared using the custard method. A distinctive feature of the dish is the use of oatmeal as a thickener. This innovation will add new flavors and benefits to the cream. You can add walnuts instead of peanuts.

To prepare cream for chocolate cake with cocoa, you will need:

milk – 0.5 l;
sugar – 150 g;
oatmeal – 70 g;
cocoa – 100 g;
butter – 60 g;
peanuts – 120 g.

The recipe for cream made with cocoa and nuts is quite simple:

Pour 2/3 of the milk into a saucepan and place on low heat.
Mix sugar, cocoa and oatmeal. Pour the rest of the cold milk into the mixture, stir thoroughly, getting rid of lumps.
When the milk in the pan warms up to 75 degrees, add the chocolate mixture into it in a thin stream, stirring vigorously.
Peanuts need to be roasted in a dry frying pan for 5 minutes to get rid of excess moisture and hard skin. Roasted peanuts can be easily peeled, after which they need to be chopped into small pieces.
When the cream warms up to 90 degrees, you need to remove it from the stove, add chopped nuts and butter.
After cooling, you can use the cocoa cream for its intended purpose.

With banana

The banana filling is also great for chocolate cake. Fresh ripe fruits are taken for it. Even those that are already overripe and blackened will do. The main thing is that the bananas are not spoiled. The basis of this cream is cream.

You should choose a high fat dairy product. For example, specially designed for whipping - 33% fat content.

What ingredients will you need?

For the dish you need to take:

bananas (medium) – 3 pcs.;
cream (33%) – 430-450 ml;
powdered sugar – 100-110 g;
powdered gelatin – 7-9 g;
lemon juice – 1 tsp;
water – 40-50 ml.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to dilute the gelatin. To do this, place it in a small container, fill it with cold water and leave to swell for about 25-30 minutes. Afterwards, put it in the microwave and heat to melt the granules.
You will need to pour the cream into a deep bowl and beat with a mixer. Starting processing at the lowest speed and gradually increasing it, you need to achieve a thick and dense state of the product.
The bananas must be peeled and chopped into small rings, then placed in a separate bowl and combined with powdered sugar and gelatin cooled to 40-45°. Next, you need to beat the contents with a blender until it turns into a paste. To prevent the fruit puree from darkening, add 1 tsp. lemon juice.

The mass obtained in step 3 should be added to the whipped cream and carefully mixed using a whisk or silicone spatula until it becomes a homogeneous cream (can be done in several steps). When all the lumps disappear from the mass, it is suitable for further use.

Rules for using and storing the filling

It is permissible to store the filling only in the refrigerator at a temperature not exceeding 6°. If it stands on the table in a warm room for more than 2 hours, then it is no longer worth using the product for food. After cooling, it is convenient to distribute the filling among the cakes with a wide spatula. It holds up well and doesn't sag.

With cheese cream

The filling for the chocolate cake is very tender with a bright rich taste based on curd cheese and cream. This recipe makes Cream Cheese. Its calorie content turns out to be approximately 274.3 kcal per 100 g.

And his BJU:

BJU	Value in g per 100 g
Squirrels	7,2
Fats	21,6
Carbohydrates	13,6

What ingredients will you need?

For the dish you need to take:

high fat cream (33-35%) – 350-370 g;
curd cheese “Almette” - 200 g;
powdered sugar – 70-90 g;
vanillin – 2-3 g.

Step-by-step cooking process

The cooking process includes several stages:

Before starting the cooking process, it is worth cooling the food and all accessories used. Cream and cheese should be kept in the refrigerator for about 24 hours, whisk and bowl for whipping - 10-12 minutes in the freezer.
In a deep container, combine Almette, powdered sugar and vanillin. Afterwards, beat the ingredients well with a blender.
The cream should be poured into a separate bowl and intensively processed with a mixer, gradually increasing the speed from low to medium. Beat until stable peaks appear. Next, transfer the already thick product to the cheese mass.

At the last step, you need to carefully mix the filling components with a spatula until you obtain a homogeneous thick cream.

Rules for using and storing the filling

The period during which you can consume a cake with cream cheese is no more than 16 hours. This filling is very convenient to use.
It is thick and dense. The resulting filling can be spread between the cakes in a thick layer. The result is a tender and well-soaked dessert.

Creamy with prunes

Another popular cream recipe that goes well with the taste of chocolate. To prepare it you will need to take the following ingredients:

heavy cream (30%) - 500 ml;
liqueur (or syrup if the biscuit is being prepared for children) - 150 ml;
granulated sugar – 60 g;
dried plum (pitted) - 200 g.

Time allotted for preparation – 40 minutes + 1 day for preparing ingredients.

Calories in finished baked goods (per 100 g) – 65 kcal.

Preparation steps:

Soak the prunes in water (it is best to leave them overnight);
Grind the prunes, cutting them into small pieces;
Pour liqueur (syrup) over prunes;
Place prunes in the refrigerator for 10-12 hours;
After this, pass the prunes through a meat grinder (or blender);
Beat cream and sugar until foamy;
To prepare, alternate layers or mix both parts into one.

This version of the cream is tender and aromatic, allowing you to experiment and get a variety of flavors.

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With mascarpone

All dairy products for this filling must be high in fat. For example, sour cream - 26-30%. Be sure to choose high-quality chocolate for the recipe - with a high cocoa content (at least 72%). Sugar should be replaced with powder so that the cream ends up being softer.

What ingredients will you need?

For the dish you need to take:

sour cream (30%) – 200-220 g;
Mascarpone cheese - 300-320 g;
powdered sugar – 110-120 g;
dark chocolate bar (100 g) – 1 pc.

You need to use sour cream that has been tested in other recipes; it should be without sourness and small grains.

Step-by-step cooking process

The cooking process includes several stages:

First, you need to divide the chocolate bar into pieces, place it in a small bowl and melt it in a water bath or in the microwave until liquid. Then add 1 tbsp. l. sour cream and mix vigorously until the mass is homogeneous.
The remaining dairy product must be unloaded into a separate container, combined with powdered sugar and thoroughly beaten with a blender until fluffy (6-8 minutes).
In the next step, place the Mascarpone cheese in a deep bowl, then use a spoon or silicone spatula to mix the prepared sour cream well into it.
Next, add melted dark chocolate and sour cream to the resulting mass.

All that remains is to beat all the ingredients well with a mixer and put the finished filling in a cool place for 30-40 minutes. Initially, it may seem that the cream is too liquid. But during the specified time it will cool down and thicken.

Rules for using and storing the filling

When preparing the filling, you should make sure that the temperatures of the components when mixing are approximately equal, then the filling will turn out to be the correct consistency. It is recommended to use the cream immediately after cooling. It should spend at least 40-50 minutes in the refrigerator.

This filling goes well with canned fruits (when using fresh fruits, the shelf life is significantly reduced). A cake with cream according to this recipe can be stored in the refrigerator for no more than 36 hours at a temperature of +2 to +5°, at room temperature - 12 hours.

With yogurt

The filling for a chocolate cake will look especially impressive in the treat if you make it a contrasting color to the cakes. For example, snow-white. The basis of this filling can be made from 2 dairy products at once - cream and yogurt. The latter should be taken natural without berries and fruits in the composition. You can even use unsweetened by slightly increasing the amount of powder in the recipe.

What ingredients will you need?

For the dish you need to take:

heavy cream (33%) – 400 g;
yogurt (6-8%) – 200-220 g;
thickener for cream – 2 sachets;
powdered sugar – 100-120 g.

Instead of a cream thickener, you can use 10 g of powdered gelatin, diluted in 50-55 ml of water.

Step-by-step cooking process

The cooking process includes several stages:

Before cooking, dairy products must be kept in the refrigerator for about a day, and the whisk and container in which the ingredients will be mixed must be kept in the freezer for 10-15 minutes.
The cooled cream should be poured into the mixer bowl. Then add powder and thickener to them and beat until stable peaks form. With a device power of 600 Watts, this will take approximately 3-5 minutes.
Next, stir yogurt into the thickened sweet mass. This should be done using a spoon or silicone spatula with gentle movements so as not to damage the delicate structure of the cream.

The article provides recipes for delicious fillings for chocolate cake.
All that remains is to put the filling in a cooking bag and use it for its intended purpose. You can do this immediately without pre-cooling.

Rules for using and storing the filling

A pastry bag will allow you to immediately conveniently distribute the resulting cream between the cake layers. Once filled, the dessert should be refrigerated and allowed to brew for a couple of hours before serving. The optimal shelf life for treats with prepared cream is 30 hours in the refrigerator.

Coffee cream

A tasty and light cream with the addition of coffee will help make the chocolate-cherry sponge cake even more expressive. The sweet taste of cherries can be emphasized by aromatic coffee, so cream is a good option for such a sponge cake. To prepare the cream, you should use the following ingredients:

milk (lactose-free can be used) - 50 ml;
egg – 1 piece;
coffee (ground powder) – 50 g;
cream (or additional amount of milk, but full fat, you can use baked milk) – 50 ml;
gelatin – 10 g;
granulated sugar – 30 g.

The time it takes to prepare is 20 minutes.

Calorie content (per 100 g of coffee cream) – 34 kcal.

Preparation steps:

Mix milk, cream, sugar and egg, beat a little and heat;
Add coffee to the resulting mixture and stir;
Then add gelatin, mix and beat until a stable, airy mass is obtained.

Cool and decorate the sponge cake - you can make a layer or put a pattern on top using a sleeve or a pastry syringe.

With gelatin

Gelatin will make the cake filling thicker and denser. As a result, the dessert will keep its shape perfectly. You can even put pieces of fresh/canned fruit or berries into the filling layer.

What ingredients will you need?

For the dish you need to take:

heavy cream (33%) – 100-120 ml;
milk – 120-140 ml;
dark chocolate (64%) – 100-120 g;
sugar – 45-50 g;
chicken eggs – 2 pcs.;
chilled water – 35 ml;
powdered gelatin – 4 g.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to dilute the gelatin. To do this, pour it into a small bowl, add water and leave for 20-30 minutes. When the granules swell, the container with the product should be placed in a water bath so that it is completely melted.
Next you need to separate the whites from the yolks. To the latter you should add sugar and beat well with a blender (remove the whites).
The milk should be poured into a small saucepan and heated over low heat. Then, in a thin stream, stirring constantly, introduce the previously prepared egg mass into it. The mixture should be cooked until it becomes thick.
The dark chocolate bar should be divided into small pieces. Next, you need to melt them in the hot milk mixture obtained in the previous step. Then add gelatin, cooled to about 40°, to the ingredients and mix everything thoroughly.
The cream, previously kept for 24 hours in the refrigerator, must be whipped with a mixer until stiff peaks form. This should be done gradually increasing the speed from low to medium so that the product does not separate and turn into oil.

All that remains is to combine the two resulting mixtures, gently mixing them with a silicone spatula or spoon.

Rules for using and storing the filling

You can store the filling in the refrigerator on the top shelf for no longer than 2 days. It is better to use it to decorate the cake right away. In addition, this cream is perfect for cupcakes and straws.

Cream icing

One of the fastest to prepare, ideal for chocolate sponge cake. To prepare it, you will need the following set of ingredients:

cream (20-30% fat content) – 250 ml;
dark chocolate (possibly bitter) – 150 g (2 bars).

The time spent for all preparations is 20 minutes.

Calorie content of cream - glaze (per 100 g) - 50 kcal.

Preparation steps:

Heat the cream over medium heat (do not boil);
Divide the chocolate into small pieces, place in hot cream, stir until the chocolate is completely dissolved;
Leave the mixture to cool (at room temperature).

Once the cream and chocolate have cooled, they will have the consistency needed to be used as a cake cream.

Useful tips and tricks

The following tips will help you prepare a delicious and tender cream for the cake:

to whip cream, it is recommended to use exclusively a mixer at different speeds, since the blender will turn the dairy product in question into dense butter;
if the base of the cream is whipped cream, then before preparing the filling you should keep it in the refrigerator for about 30 hours, and culinary tools and utensils in the freezer (about a quarter of an hour);
To make the filling more tender, use powdered sugar instead of granulated sugar;
to make the cream chocolate, you can add cocoa, melted chocolate or a ready-made chocolate drink (like Nesquik);
if you use gelatin for the filling, you should choose instant gelatin (and it is advisable to strain the already heated mass through the finest sieve so that you do not get pieces of the gelling product in the ready-made treat).

You can prepare many filling options for chocolate cake. Among them there are options with cream, curd cheese, milk, berries, and condensed milk.

Chocolate cream recipe for chocolate cake

Now prepare the chocolate cream. Its taste is significantly superior to the previous recipe. And you can already get enough of the aroma without even trying it. Buttercream with chocolate harmonizes perfectly not only with sponge cakes, but also with shortbread cakes, perfectly soaking them, making them melt in your mouth.

Ingredients for chocolate cream

Required Products

1 glass of milk;
150 g butter;
200 g preferably dark chocolate;
1 cup powdered sugar;
10 g lemon or orange zest to taste.

Recipe

To prepare confectionery butter chocolate cream for the cake. In a saucepan, combine milk and powdered sugar sifted through a sieve. Heat this mass using a water bath to a temperature of 40 degrees. Break the chocolate into small pieces and melt it in the same way. You can also use a microwave. Gradually begin adding liquid chocolate to the hot milk, stirring regularly until the consistency is uniform. Then transfer all this to the stove with low heat, add butter, stir until it melts completely, make sure that the mixture does not boil. Once the butter has dissolved, remove from heat. Add citrus zest to it and mix well so that the zest releases its aroma. Once the chocolate buttercream has cooled, you can use it to assemble the cake.

You can use this amazingly tasty and, importantly, aromatic cream instead of glaze, and cherry berries will be the decoration. Sprinkle the finished cake with powdered sugar, which will make it even more elegant and appetizing. Then put it in the refrigerator for 2 hours.