1. Chocolate cream with cocoa
   The easiest way to make cream for a chocolate cake is to use cocoa. You need the simplest and most affordable ingredients. The cream can be water-based or milk-based, but it will be thick and very tasty. Today’s custard is similar to boiled, but it is made without eggs, so it is much easier and gives it a lighter texture.

INGREDIENTS:
2 glasses of milk or water (250 ml);
1 glass of sugar (200 g);
4 spoons of cocoa (80-100 g);
2 tablespoons of flour (40-50 g);
150 g of butter.
METHOD OF COOKING:

1. Mix sugar, flour and cocoa.
2. Pour milk little by little and gradually dilute the thick composition.
3. Bring the mixture to a boil over low heat, stirring constantly.
4. Let the cream cool for 15 minutes, then add the butter and mix.
5. Before use, the cream must cool completely.
6. Chocolate cream with chocolate

Chocolate cream with chocolate is prepared as simply as cocoa cream, but the taste will be better, richer and tastier. It must be taken into account that the higher the percentage of cocoa beans in the product, the stronger and denser the cream will be. This cream is used warm, perfect for covering crumbs and sponge or for covering the entire cake.

INGREDIENTS:
200 g of chocolate;
1 glass of milk (250 ml);
150 g of sugar;
150 g of butter.
METHOD OF COOKING:

1. Melt the chocolate in a water bath.
2. Heat the milk with sugar, but do not bring it to a boil.
3. Pour the chocolate into the milk mixture, stirring constantly.
4. Add the butter and let the cream cool a little while it thickens.
5. Chocolate cream with mascarpone

This cream is prepared without liquid ingredients and is very thick and firm. Because of this, we recommend syruping the tops before use. It is the perfect filling for lush sponge cakes and goes well with berries.

INGREDIENTS:
500 g of mascarpone;
200 g of dark chocolate;
100 g of powdered sugar.
METHOD OF COOKING:

1. Melt the chocolate in a water bath.
2. Mix the mascarpone with powdered sugar using a mixer until you get a rich creamy consistency.
3. Pour warm chocolate (not hot!) and mix the cream once more.
4. Chocolate cream with whipped cream

Gentle and airy cream. To make it fluffy, you need to use 35% liquid whipping cream and be very cold. Don’t beat it too hard and check the consistency so it doesn’t turn into butter. At the end, add hot chocolate. Whipped cream can be used both as a side dish and as a dessert decoration.

INGREDIENTS:
200 ml of 35% whipping cream;
100 g of dark chocolate;
150 g of powdered sugar.
METHOD OF COOKING:

1. Melt the chocolate in a water bath and let it cool, you will use it warm.
2. Beat the cream at high speed, adding powdered sugar.
3. Continue to stir and pour in the hot chocolate.
4. Chocolate cream with ryazhenka

The simplest chocolate cream for a cake is cream on sour cream. It helps when you need to quickly come up with a dessert for tea. Suitable for commercial tops, they absorb very well and do not even require syruping. Both cocoa and a bar of dark or milk chocolate can be used as a chocolate base.

INGREDIENTS:
400 ml of 25% Ryazanka;
3 spoons of cocoa;
50 g of chocolate;
50 g of powdered sugar;
cream strengthener (if necessary).
METHOD OF COOKING:

1. Melt the chocolate and let it cool to a warm state.
2. Mix cold cream, gradually adding powdered sugar, cocoa and hardener.
3. Pour in the chocolate, stirring the cream for another 1 minute.
4. Chocolate cream with butter

This thick cream is often used to decorate a dessert or when a thick layer of cream is needed between the tops. To turn the butter into a cream, it is slightly whipped at high speed with powdered sugar until fluffy. It is used cold. This cream does not wet the top, so you need to use syrup.

INGREDIENTS:
200 g of butter 82%;
200 g of powdered sugar;
150 g of chocolate;
vanilla.
METHOD OF COOKING:

1. Melt the chocolate and let it cool to a warm state.
2. Beat soft butter with a mixer, gradually adding powdered sugar. The composition should become light and acquire the consistency of loose cream.
3. Pour in barely warm melted chocolate in a thin stream and continue to stir.
4. Before using the chocolate-butter cream, you need to let it cool completely.
5. Chocolate cream “Charlotte”.

The most delicious cream for chocolate cake is “Charlotte” cream. The recipe is similar to the recipe for boiled cream, but in this case without the addition of flour and starch. For a special taste, add rum or chocolate liqueur, and if the dessert is prepared for children, then add vanilla. In both cases, you will get an extremely chocolatey dessert that will surely conquer all sweet lovers.

INGREDIENTS:
150 ml of milk;
200 g of sugar;
3 egg yolks;
150 g of butter;
150 g of chocolate;
20 ml of liqueur.
METHOD OF COOKING:

1. Mix the yolks with sugar, pour in mo