Glossy chocolate glaze
IngredientsMilk – 100 ml
Butter – 200 g
Sugar – 100 ml
Cocoa – 100 g
Photo of the finished dish
Check out the recipe
Step by step recipe with photoToday I want to share the easiest and most successful version of a glossy chocolate frosting for a cocoa cake, without adding chocolate. This frosting is perfect for filling cakes, muffins, and any other pastries and desserts.
It’s no secret that there are quite a few recipes for making cocoa frosting. The differences are sometimes insignificant, mostly in the proportions, the sequence of operations, and in the base itself, whether it is milk or cream or even sour cream.
Since this is not a chocolate-based frosting, it must contain sugar, butter, and, of course, cocoa. The sugar makes the frosting sweet, and the butter makes it shiny and softer.
The “100 grams” glaze is easily remembered for its light proportion. As for the butter, its proportion is very conditional, you can put a little more or less. But remember that it is it that creates that shine. So, in a saucepan, you need to thoroughly grind the cocoa with the sugar with a spoon, thus eliminating the formation of lumps.
Then pour in the heated milk.
And add butter, which will begin to melt in the hot milk.
Put the pot on the fire and cook over low heat for about 5 minutes.
Apply the glaze only when it has cooled somewhat, but not completely! If you rush it, you could ruin it. Hot frosting will simply drip off the baked goods. If it cools too much, you won’t get a nice, glossy, mirror-like surface. The frosting will be lumpy.
You just have to wait until the glossy chocolate frosting completely hardens and you can decorate the cake.