If you are making the chocolate frosting to smudge the cake, you do not need to add butter. And if you pour the cake whole, then you can't do without it. The butter makes the frosting more pliable and won't crack on the cake.
Main Ingredient: Dairy / Chocolate / Cream
Dish: Baking / Icing
- Chocolate - 200 grams (dark)
- Cream - 100 grams (from 33% fat)
- Butter - 2 Tbsp. spoons
How to make Chocolate & Cream Cake Frosting
Prepare the required ingredients for the icing.
Pour heavy cream into a small ladle, put on fire and bring to a boil. You don't need to boil the cream.
In the hot cream, add the broken chocolate into pieces. Stir until the chocolate is completely dissolved.
Then add butter to the hot mass. It will immediately start to melt. Mix the butter well into the chocolate mass.
If the resulting mass is thicker than you need, then you can add a little more cream. For drips, the icing is needed thicker than for pouring the whole cake. Cool the frosting to room temperature.
To fill with chocolate, place the cake on the wire rack and cover with icing. Let the excess glaze drain off the sides.
The poured cake can be transferred to a substrate and decorated to your liking.