Creamy Chocolate Cake Filling
A rich and velvety chocolate filling that takes any homemade cake to the next level. Made with simple pantry staples, this smooth chocolate cream comes together in just 30 minutes. Perfect for layered cakes, cupcakes, or as a luscious dessert topping.
🛒 Ingredients
5 servings
- 2 cups (500 ml) whole milk
- 5 tablespoons granulated sugar
- 4 tablespoons sweetened cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
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Directions
- 1
In a small bowl, dissolve the cornstarch in 3 tablespoons of cold milk, stirring until completely smooth with no lumps. Set aside.
- 2
Pour the remaining milk into a medium saucepan over medium heat. Add the sugar and stir until fully dissolved.
- 3
Whisk in the sifted cocoa powder and vanilla extract until the mixture is completely smooth and lump-free.
- 4
Slowly pour in the cornstarch mixture in a thin stream while stirring continuously with a wooden spoon or silicone spatula.
- 5
Reduce heat to low and keep stirring for 8 to 10 minutes, until the cream thickens and begins to pull away from the sides of the pan.
- 6
Remove from heat, press plastic wrap directly onto the surface to prevent a skin from forming, and allow to cool completely before using as a cake filling.
💡 Chef's Tip
For an ultra-silky finish, stir in 2 tablespoons of unsalted butter right after removing from heat. Chill in the refrigerator for 1 hour before spreading for the best consistency.
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