chocolate whipped cream

Chocolate whipped cream is SO easy to make and perfect for topping cakes, cupcakes, ice cream, and more!

Chocolate Whipped Cream

heavy whipping cream (cold)

cocoa powder

sugar

Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk the cold heavy whipping cream on high speed. As you whisk, you'll notice that the cream will begin to get bubbly and then thicken.

Keep on whisking until it is thick enough that it doesn't collapse when you lift up the whisk or place some on a spoon.&nbsp;

After this happens, add the cocoa powder and sugar and whip the cream one final short time.

Spread or pipe onto desserts or fresh fruit.

Chocolate Mousse Cake with three layers of moist chocolate cake and two layers of smooth &amp; creamy chocolate mousse - all covered in chocolate whipped cream!

Chocolate Mousse Cake

(228 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

tsp baking powder

salt

(240 milliliters) milk

(120 milliliters) vegetable oil

tsp vanilla extract

eggs

(240 milliliters) hot water

(52 grams) sugar

(420 milliliters) heavy whipping cream, divided

(227 grams) semi sweet chocolate chips

(86 grams) powdered sugar

(68 grams) powdered sugar

(57 grams) natural unsweetened cocoa

Chocolate Sprinkles

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

. When the cakes have cooled, make the chocolate mousse. Combine the egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water). Do not let the water boil, or it’ll get too hot. Occasionally lift the bowl to release steam. Cook the egg mixture, whisking constantly. It’ll be ready when it has thickened, lightened a bit in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). When done, remove it from the heat and set aside.
9. Pla

e the chocolate chips in a medium bowl and microwave in intervals of 10-15 seconds, stirring well between each, until melted and smooth. You could also use the double boiler again.
10. Ad

the chocolate to the egg mixture and whisk until smooth. Set the mixture aside to cool to room temperature.
11. In

a mixer bowl, whip the remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.
12. Fo

d about 1/4 of the whipped cream into the chocolate mixture until combined, then fold about 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.
TO BUILD THE CAKE:

instruction-step-14&#8243;>13. Level the tops of the chocolate cakes by using a large serrated knife.
14. Th

cake can be built in an 8×3 inch cake pan (springform would be ideal) or with a clear cake collar. If you are using a cake pan to build the cake, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. Line the sides of the cake pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Add the first layer of cake into the bottom of the cake pan. If you are using a cake collar, place the bottom cake on a cardboard cake circle or a serving plate and wrap the cake collar around it and secure in place.
15. Add about

half of the chocolate mousse and spread into an even layer.
16. Add the s

cond layer of cake on top of the mousse, then add the remaining mousse and spread into an even layer.
17. Top the c

ke with the final cake layer. Refrigerate the cake until the mousse is firm, 4-5 hours.
TO FINISH OFF THE CAKE:

tion-step-19&#8243;>18. Make the whipped cream by adding all the ingredients to a large mixer bowl and whipping on high speed until stiff peaks form.
19. Remove th

cake from the fridge and either remove it from the pan by removing the springform pan sides, lifting the cake out of the pan with the plastic wrap, or removing the cake collar.
20. Frost the

outside of the cake with the chocolate whipped cream and pipe swirls around the outer top edge of the cake.
21. Finish of

the cake with some chocolate sprinkles, then refrigerate until ready to serve. Cake is best when well covered in the fridge for 3-4 days.

Hello! I haven't made this cake yet, but I need a chocolate mousse cake that makes a three layer 6" cake. Do you know what size and how many layers this cake recipe makes?

This cake is delicious! My little twist is that I serve it with fresh fruit like raspberries, blackberries, and strawberries. It helps cut through the richness of the cake. Such a great recipe!

I tried this recipe because I had the taste for chocolate mousse and cake and let me tell you delicious. Very moist, rich, and sweet! I can stop buying chocolate mousse cake from the supermarket now and make my own…..Thank you very much Lindsay!!!!

https://www.youtube.com/watch?v=Z5xV4OUfW74

This Chocolate Mousse Cake is a classic! With three layers of moist chocolate cake and two layers of smooth and creamy chocolate mousse, all covered in chocolate whipped cream!

Recipe: https://www.lifeloveandsugar.com/chocolate-mousse-cake/

This chocolate whipped cream is soft, fluffy, and ready in just 5 minutes! It&#039;s easy to make with just three ingredients - cocoa powder, sugar, and heavy whipping cream for a quick and easy chocolate whipped cream frosting you can use on cakes, cupcakes, and hot cocoa!

heavy whipping cream (chilled; See Note 1)

cocoa powder (unsweetened and sifted; See Note 2)

sugar (See Note 3)

vanilla extract ((optional))

gelatin (vegetarian option in Note 4)

water

Tablespoons heavy whipping cream

Stabilized Chocolate Whipped Cream

(Optional) Stabilized chocolate whipped cream: Add the water and gelatin in a microwave-safe bowl and microwave for 5 to 10 seconds until the gelatin is melted and dissolved. While still liquid, add the heavy whipping cream (the smaller amount) and mix together until well combined. Note: Adjust the recipe with a bit more sugar and cocoa powder due to added gelatin mixture.

Whip together

Whip together: In a large bowl, add the heavy whipping cream, cocoa powder, powdered sugar, vanilla extract (if using), and gelatin mixture (if using). Using a hand mixer, stand mixer, or whisk, beat on low speed and then increase to high speed until stiff peaks form. Tip: Once soft peaks form, check every 10 seconds as it&#39;s easy to over-whip. A telltale sign is a grainy or curdled texture.

Use or store

Use or store: Use immediately to decorate and frost cakes or cupcakes. Or store it in the fridge or freezer. See Note 5.

This Hot Chocolate Whipped Cream is the BEST whipped cream I've ever made. There are ONLY TWO simple ingredients in this Chocolate Whipped Cream. It's so simple to make and it makes the perfect topping for cakes, cupcakes and even hot chocolate! 

Hot Chocolate Whipped Cream

C heavy whipping cream

(3 packets) powdered hot chocolate mix

Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour the heavy whipping cream into mixing bowl and beat on high for 2 minutes or until soft peaks form.

Add hot cocoa mix, mixing on low speed just until incorporated and then increase speed to high and continue to beat until stiff peaks form. Use right away and then keep refrigerated.

Will the hot chocolate cream stay stiff on cake or will it wilt?

I definitely recommend. It came out beautifully, was easy to double, and it was seamless to make alergen friendly.

This perfect Chocolate whipped cream is only 4 ingredients and 10 minutes to prepare. It’s the perfect for everything from hot cocoa to pancakes, pie, cupcakes and cake.

cup (236 milliliters) heavy whipping cream

½ cup (65 grams) powdered sugar

tablespoons (14 grams) cocoa powder (any type)

teaspoon (5 milliliters) vanilla extract

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

Pour the  heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form

Slowly add the powdered sugar, cocoa powder and vanilla extract. Beat on low speed until it&#8217;s mostly incorporated then continue beating on high speed until stiff peaks form. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1624826299/wxiyrkb63j0sglxpoonl.mp4

This perfect Chocolate Whipped Cream is only 4 ingredients and takes 10 minutes to prepare. It’s the perfect for everything from hot cocoa to pancakes, pie, cupcakes and cake.

Top 5 chocolate whipped cream recipes from across the web

The most viewed chocolate whipped cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Whipped Cream

Chocolate Mousse Cake

Chocolate Whipped Cream

Hot Chocolate Whipped Cream

Chocolate Whipped Cream

Top 5 chocolate whipped cream recipes from across the web

The most viewed chocolate whipped cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Whipped Cream

Chocolate Mousse Cake

Chocolate Whipped Cream

Hot Chocolate Whipped Cream

Chocolate Whipped Cream

The most viewed chocolate whipped cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine