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Chocolate Whipped Filling


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  • 3 cups heaving whipping cream
  • 3/4 cups powdered cocoa
  • 1 1/2 cups powdered sugar
  • 1 tsp almond extract
  • 1/4 teaspoon salt
  • 2/3 cup toasted slivered almonds



Step 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.

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 ⅓ 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 ⅓ cup toasted slivered blanched almonds ove rthe side and top of cake. Chill at least 4 hours or until set.

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