Silky Chocolate Cake Filling
This velvety chocolate filling is the secret weapon behind any showstopping layered cake. Made with a handful of pantry staples, it comes together in minutes and delivers a rich, creamy texture that pairs beautifully with any sponge. Your guests will definitely be asking for the recipe!
🛒 Ingredients
20 servings
- 1 can sweetened condensed milk (14 oz / 397 g)
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
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Directions
- 1
In a medium heavy-bottomed saucepan, whisk together the sweetened condensed milk and cocoa powder over low heat until completely smooth with no lumps.
- 2
Add the butter and heavy cream, then cook over medium-low heat, stirring continuously for 5 to 7 minutes, until the mixture thickens to a spreadable consistency.
- 3
Remove from heat, stir in the vanilla extract, and allow the filling to cool for 10 minutes before assembling.
- 4
Spread generously between cake layers and refrigerate the assembled cake for at least 30 minutes before slicing for the best texture.
💡 Chef's Tip
For a deeper chocolate flavor, swap half the cocoa powder for melted 70% dark chocolate. This filling keeps well in the fridge for up to 3 days in an airtight container.
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Same category — Desserts
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