Chocolate Whipped Cream Filling Recipes

BUCHE DE NOEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
• In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
• Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

PERFECT CHOCOLATE CAKE WITH WHIPPED CREAM FILLING

Steps:

• For Cake: Combine cocoa with boiling water and mix with a whisk, then cool completely.
• In another bowl, mix together flour, baking soda, salt and baking powder.
• Preheat oven to 350 degrees.
• Grease 3 9" layer cake pans.
• In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
• At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
• Begin and end with flour mixture.
• Do not overbeat.
• Divide evenly in prepared pans and bake for 25 to 30 minutes.
• Cool in pan 10 minutes, then remove and cool on rack.
• For Filling: Whip cream, add sugar and vanilla.
• Beat until thick.
• For Frosting: In medium saucepan, combine chocolate chips, cream and butter.
• Stir over medium heat until smooth.
• Remove from heat and blend in powdered sugar with a whisk.
• In a bowl over ice, beat until it holds its shape.
• To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.
• Place 2nd layer top side down on whipped cream and spread remaining whipped cream on top.
• Place 3rd cake layer on top, top side up.
• Frost sides and top of cake with chocolate frosting.
• Refrigerate for 1 hour or longer before serving.

PERFECT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
• Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
• In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
• To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

CHOCOLATE WHIPPED CREAM FILLING

Steps:

• Pour the whipping cream, icing sugar, vanilla extract and cocoa powder into a large mixing bowl.
• Stir until combine.
• Chill mixing bowl together with its contents, and whisks in the fridge for at least 1 hour.
• Remove the above from the fridge and whisk mixture at medium to high speed until the cream forms stiff peaks.
• If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.

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.

CREAM-FILLED CHOCOLATE CAKE ROLL

Steps:

• In a small bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating until thick and lemon-colored. Stir in water and vanilla. Combine the flours, cocoa, baking powder and salt; add to yolk mixture and mix well. , In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. , Spread into an 11x7-in. baking dish coated with cooking spray. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix. Unroll cake. Spread chocolate whipped cream widthwise over half of the cake to within 1/2 in. of edges. Repeat with plain whipped cream on remaining half. Roll up carefully. Place seam side down on a serving platter., For glaze, in a small saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in water and oil. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Spread over cake roll. Refrigerate until serving.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Sift together the powdered sugar, unsweetened cocoa, and cream of tartar into a large bowl. Stir in the milk until well incorporated. The mixture will be very thick. Cover the bowl and refrigerate for 30 minutes, or until well chilled.
• Using an electric or stand mixer, gradually beat the heavy cream into chocolate mixture, scraping down bowl to make sure all the chocolate is mixed in. Continue mixing on high until very stiff peaks form.
• Spread or pipe onto a 2 layer cake or 24 cupcakes. Refrigerate leftovers. Makes 5 cups.
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CHOCOLATE-HAZELNUT FILLING AND WHIPPED-CREAM FROSTING

Steps:

• Place 2 tablespoons cold water in a small saucepan; sprinkle with gelatin, and set aside to soften, about 5 minutes.
• Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
• Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
• In a large bowl, using an electric mixer, beat remaining 2 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
• Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting.

CHOCOLATE WHIPPED CREAM

Steps:

• Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.