Chocolate Whipped Filling Recipe

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Chocolate Whipped Filling

Kathleen Taylor


I use this to put a filling in the middle of an angel food cake.

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3 c
heavy whipping cream
3/4 c
unsweeted cocoa powder
1 1/2 c
powdered sugar
1 tsp
almond extract
1/4 tsp
2/3 c
toasted slivered almonds

Directions Step-By-Step

Bake an angel food cake. Cool completely. Remove from pan; place cake updisde downs. Slice off entire top of cake about 1 down; set aside.
Make cuts down into cake 1 inch from outer edge and 1 inch from edge of hold, leaving substantial “walls” on each side. With a curved knife or spoon, remove cake within cuts, being careful to a leave base of cake 1 inch thick. Place cake on serving plate.
In chilled bowl, beat 3 cups whipping cream, 1 teaspoon almond extract, 1 ½ cups confectioners sugar, ¾ cup cocoa and ¼ teaspoon salt until stiff. Fold ? cup toasted slivered blanched almonds into half the mixture; spoon into cake cavity.
Press mixture firmly into cavity to avoid holes in in cuts slices. Replace top of cake; press down gently.
Frost cake with remaining whipped cream mixture. Sprinkle with ? cup toasted slivered blanched almonds ove rthe side and top of cake. Chill at least 4 hours or until set.

About this Recipe

Course/Dish: Spreads
Other Tag: Quick & Easy