You can’t resist a warm, fluffy chocolate-covered cake, can you? When you don’t have condensed milk in the pantry, it’s important to know how to improvise with other ingredients. Milk, butter, sugar, and powdered chocolate, for example, help to yield very simple and tasty syrup recipes. To help in this regard, we have separated suggestions for chocolate topping without condensed milk that makes your mouth water.
Durable chocolate icing
You know that sugary chocolate icing that sticks on the cake? It is traditionally made with milk, butter (or margarine), sugar and powdered chocolate. But, for the consistency to be right (with a shiny and hardened aspect), it is important to use a good amount of refined sugar and smooth when adding the milk.
You will need:
- 3 tablespoons of butter.
- 1 cup of chocolate powder.
- 1 cup of refined sugar.
- 3 tablespoons of milk.
In a saucepan, place the butter and leave on low heat, until it starts to melt. Add the powdered chocolate, sugar and continue mixing over low heat. Add the milk and keep stirring until the syrup is more liquid. When the sugar and chocolate are melted, turn off the heat and immediately pour the icing onto the cake. That’s because the syrup dries quickly and forms a hardened layer, which is very beautiful and delicious.
Chocolate coating with water and cornstarch
For those who have lactose intolerance, or prefer not to use milk when preparing the syrup, a good suggestion is to make a mixture of powdered chocolate with water and a little cornstarch (corn starch) to thicken the cream. The result is thicker.
You will need: 2 cups of refined sugar, 4 tablespoons of chocolate powder, 1 ½ cup of hot water, 2 tablespoons of cornstarch.
To start:
- Place the sugar and chocolate in a saucepan and mix over low heat.
- Add 1 cup of hot water and keep stirring until the beans dissolve well.
- Add cornstarch to a cup of ½ cup water, mix and add to the pan.
- Continue mixing until the topping starts to thicken.
- When it reaches the consistency you want, turn off the heat and pour over the cake.
It is delicious!
Chocolate Ganache
If the goal is to make a more consistent chocolate icing, a good tip is to bet on the ganache. This recipe basically consists of melted chocolate with sour cream – after it’s sealed for a few hours and beaten with an electric mixer, it gets thicker, making it great for decorating cakes and cupcakes. It is also worth remembering that if the objective is to make a simpler liquid syrup, just melt the chocolate with the cream and pour it into the cake afterwards. Decorate with sprinkles, chocolate chips, ground paçoca, or whatever you prefer.
You will need: 1 box of cream, 650 g of milk chocolate
To start, melt the chocolate and the cream in a double boiler. When the mixture is well melted, carry out the steps to leave it at a point of spout:
- Cover the container with a plastic film (so that it is well sealed) and wait 5 hours.
- After this time, uncover the container and beat with an electric mixer for at least 2 minutes until the ganache is more consistent.
- Cover again with plastic wrap and wait another 2 hours.
In the end, you will have a thicker chocolate cream, which is also delicious on the cake.