Whipped chocolate cream makes an equally awesome cake filling, and whoever is going to say no to chocolate?! Rich, smooth, and so good that it makes your heart even happier :)

As much as chocolate buttercream is what dreams are made of, sometimes you want something a bit lighter and less sugary than buttercream, but just as decadent.

The recipe we share is easy and delicious; whether you use it as a cake filling or eat it from the spoon, you'll be glad it's in your life!

Ingredients

  • 600ml double cream
  • 3 tbsp cocoa powder
  • 3 tbsp icing sugar

Method

  1. Place all the ingredients in a bowl, or in a freestanding mixer with a whisk attachment. If you don't have a freestanding mixer, you can whisk it by hand or use a handheld mixer.
  2. Whip until the cream is thick but soft and pillowy. Keep an eye on the mixer, as the cocoa powder speeds up the process and you don't want to end up with over-whipped or curdled cream.
  3. If you think your cream is over-whipped or is looking grainy, you can save it by adding 2-3 tbsp of double cream or full-fat milk and slowly stir by hand. 
  4. Transfer the cream to a clean bowl and refrigerate uncovered for approximately 30 minutes. Don't freak out if the colour darkens a little.
  5. After 30 minutes, you have the perfect cake filling. 

Words of wisdom: 

  • Don't use over-whipped cream as a crumb coat underneath sugarpaste. 
  • Cream quickly spoils in the heat, be sure to refrigerate anything you make, especially in warm/hot weather.