Chocolate Whipped Filling

Chocolate Whipped Filling Recipe

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Kathleen Taylor


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


★★★★★ 1 vote


  • 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

How to Make Chocolate Whipped Filling


  1. 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.
  2. 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.
  3. 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.
  4. Press mixture firmly into cavity to avoid holes in in cuts slices. Replace top of cake; press down gently.
  5. 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.

Printable Recipe Card

About Chocolate Whipped Filling

Course/Dish: Spreads
Other Tag: Quick & Easy

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