Chocolate Whipped Cream Cake Recipes

ZEBRA CAKE III

Steps:

• Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
• Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
• Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
• Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
• Cover tightly and refrigerate overnight.
• To serve, slice diagonally to create striped pieces.

FOOD PROCESSOR CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.
• To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.

CHOCOLATE CREAM POUND CAKE

Steps:

• Preheat oven to 175 C (350 F).
• Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
• Whip the cream until stiff; beat in eggs and vanilla.
• Sift together the remaining ingredients and add to the cream mixture.
• Stir to combine (the batter is quite stiff and sticky).
• Spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.
• Cool the cake in the pan for 10 minutes before turning out on rack.
• The cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.

CHOCOLATE MOUSSE CAKE WITH CHOCOLATE WHIPPED CREAM

Steps:

• Grease a 9 inch springform pan.
• In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
• Combine ground hazelnuts and melted butter.
• Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
• In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
• Stir over low heat until chocolate is melted.
• Remove cream from heat.
• In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
• Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
• In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
• Stir about 1/4 of the egg mixture into the melted chocolate.
• Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
• Turn mixture into prepared pan.
• Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
• (Center will be slightly soft).
• Cool cake for 20 minutes.
• Remove pan sides.
• Cool on a rack 3 to 4 hours.
• Cake may be served at room temperature or chilled.
• If serving the cake the next day, cover and store in the refrigerator.
• Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
• Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
• Stir over low heat until all the chocolate is melted.
• Remove from heat and stir until there are no chocolate specks remaining.
• Pour mixture into a bowl and chill well.
• Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).

CHOCOLATE CAKE WITH WHIPPED CREAM AND BERRIES

Steps:

• Bake cakes and cool completely.
• Whip the cream to soft peaks, add the sugar and vanilla, and whip again until just stiffened. Do not over mix!
• Slice the top off 1 cake round to make a flat surface. Spread bottom cake round with a thick layer of whipped cream. Top with a layer of half the amount of strawberries. Top with the other cake round and spread with another thick layer of whipped cream. Top with remaining strawberries.
• Slice and serve with any extra whipped cream and berries on the side.

CHOCOLATE MINT-WHIPPED CREAM CAKE RECIPE (1968)

Steps:

• Start this recipe by heating the oven to 350 degrees F.
• Grease and flour three 8-inch layer-cake pans.
• Sift flour, soda, salt, and baking powder together; set aside.
• Beat butter or margarine, sugar, and eggs, at high speed in large bowl of electric mixer about 3 minutes or until light and fluffy.
• Combine cocoa and water.
• Add flour mixture alternately with cocoa mixture at low speed, beginning and ending with flour. Beat just until smooth.
• Pour into prepared pans.
• Bake 25 to 30 minutes or until cake springs back when lightly pressed with fingertip.
• Cool in pans 10 minutes; remove from pans. Cool on wire racks.
• While the cakes cool, make the filling: combine cream, sugar, peppermint extract, and enough food coloring to tint a pale green in medium-size bowl.
• Whip just until soft peaks form using rotary beater or electric mixer.
• Place one cake layer on cake plate.
• Spread half the whipped-cream filling over layer.
• Place second cake layer over filling; spread with remaining filling. Top with third layer.
• Refrigerate 1 hour to allow whipped cream to become more firm.
• Finally, make the frosting; starting by combining melted chocolate, sugar, and hot water in small bowl.
• Beat until smooth and well blended.
• Add egg, butter or margarine, and vanilla.
• Continue to beat until frosting is thick.
• Set bowl of frosting in ice water.
• Beat with wooden spoon until frosting is of spreading consistency

CHOCOLATE CAKE WITH WHIPPED CREAM FROSTING

Steps:

• Preheat the oven to 350F and prep the baking pans by coating first with oil and then dusting with flour.
• In a large mixing bowl combine the gluten free flour, cacao, salt, and baking powder. Once mixed together set aside.
• Place the chocolate pieces in a small bowl (big enough to hold 2 cups of liquid). Pour the coffee over the chocolate and let the chocolate melt a minute before whisking to combine. Set aside
• Turn a stand mixer to low and combine the brown sugar, sugar, oil, eggs and vanilla together. When this is mixed slowly add in the milk and the chocolate coffee mix.
• With the mixer still on low, slowly add the dry ingredients a spoonful at a time.
• Once everything is combined divide the batter into baking pans. I used an 8" and 9" pan for this recipe.
• Bake for 25-30 minutes or until a toothpick can be inserted into the center and come out clean. Remove cakes from oven and allow to cool before removing from pan.
• Allow cakes to cool completely before frosting. Level cakes if needed.
• In a stand mixer combine the butter, vanilla and half the powdered sugar and turn it to low speed. Let this start to form a frosting before adding the remaining powdered sugar. When all the sugar is added you can turn the mixer up and beat for a minute to remove any lumps. Set aside.
• In a stand mixer start whipping the cream. When soft peaks form (the cream will start to hold shape) turn the mixer to low and slowly add the powdered sugar. Once the sugar is completely mixed in turn the mixer to med-high speed and whip until stiff peaks form (it will hold a shape when the whisk is removed). Set aside.
• Place a tsp or two of butter cream in the center of the cake plate. This will keep the cake from shifting on the plate.
• If you want a really clean presentation line the edges of the plate with parchment paper, that way when you are done frosting you can remove the paper and reveal a spotless cake plate.
• Place the largest cake piece on the plate and wiggle to position it in the middle. Then add a layer of butter cream to the top. This will be the filling of the cake so make it a little thick. You can use a spatula or piping bag to do this.
• Place the next piece of cake on top of the butter cream and position it to the center. Now lightly frost the cake in butter cream. I like to use a spatula and scrape the side of the cake. You want this a light layer where you can still see the cake. This will help from getting cake crumbs into the whipped cream frosting.
• Now frost the cake with the Whipped cream frosting. You can use a piping bag for a fancy look or apply with a spatula or the back of a spoon. Garnish with chopped bakers chocolate if desired.
• The cake is now ready to serve. If you are not serving right away carefully cover with a large bowl or cake cover (make sure not to hit the frosting!) and store in the fridge till its time to eat. Refrigerate any leftovers.

CHOCOLATE WHIPPED CREAM CAKE

Steps:

• Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.

CHOCOLATE CAKE WITH CREAM FILLING

Steps:

• Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
• Place the 1 cup cocoa powder in a medium bowl and pour the boiling water over it. Stir with a fork until smooth and set aside to cool.
• In a medium bowl, combine flour, baking soda, baking powder, and salt. Whisk to mix well.
• In the large mixing bowl of an electric mixer, beat butter and sugar on high speed until smooth.
• Add vanilla and eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary.
• Add flour mixture in 4 batches, beating just until combined.
• Add cocoa mixture in 3 additions, stopping to scrape down the sides of the bowl. Once batter is smooth, turn mixer off and divide evenly between the 3 prepared pans.
• Place in oven and bake for 25 to 30 minutes or until top of cake springs back when lightly touched.
• Place cake pans on a wire rack and let cakes cool in pans for 10 minutes. Remove cakes from pans and place back on wire rack to cool completely.
• To make filling, place heavy cream, confectioners' sugar and vanilla in a medium bowl and beat with an electric mixer until thick. Refrigerate until needed.
• To make frosting, place butter in bowl of electric mixer and beat until smooth. Add 1 cup of confectioners' sugar and beat until combined. Add half of the cream with the mixer on low and then remaining ingredients, including what is left of cream. Turn mixer to high and beat until smooth.
• Spread whipped cream between the cake layers and frosting on sides and top of cake. Store leftovers in refrigerator.

CHOCOLATE WHIPPED CREAM CAKE

Steps:

• 1. •Make the cake: Heat oven to 350 degrees F. Butter the bottoms, and sides of two 9-inch round cake pans and dust with flour. Set aside. Bring a small saucepan of water to a boil and maintain. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter between the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean , about 35 minutes. Cool the cakes for 10 minutes. Unmold the cakes and allow to cool completely.
• 2. Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined. Ice cooled cakes, between layer, sprinle with mini chips and reserve some to sprinkle on the top. Store in refigerator until time to serve.