Chocolate Cake with Chocolate Whipped Cream Icing
Makes 1 - 8" sq. layer about 1" thick with 2 cups of icing
We have been experimenting with different icings and toppings for cakes. We applied this chocolate whipped cream icing on our go too chocolate cake. So this recipe is only for the chocolate whipped cream.
We stabilized the whipped cream by adding 1 teaspoon of gelatin to the mixture at the start of beating. Stabilizing the whipped cream is new to us but we find that it makes a big difference if you are not going to consume the cake immediately. In this case we had the cake in the refrigerator for 3 days and the stabilized whipped cream held up as if it was freshly made.
It is also important to note that we use Dutch processed cocoa. We think that the flavor is much nicer than the regular cocoa.
We added some white and dark chocolate chips for decoration (and because they taste good), but it's really not part of the icing recipe.
Ingredients
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons granulated white sugar
- 1 cup 35% whipping cream, separated
- 2 tablespoons unsweetened Dutch processed cocoa
- 1 teaspoon unflavored gelatin
- 2 tablespoons hot water
Directions
- Place your mixing bowl and wire whisks in the freezer for 30 minutes.
- Once the bowl has been chilled add the vanilla extract, sugar, cocoa powder and 3 tablespoons of the whipping cream. Thoroughly mix together to form a thick paste and dissolve the cocoa powder.
- In a small bowl mix the gelatin with the hot water until the gelatin is dissolved.
- Add the remaining cream and dissolved gelatin to the mixing bowl and beat until stiff peaks form.
Note: You can store this in the refrigerator for a day or two before using. If it sags, add a little fresh cream and beat again.