Whipped Chocolate Cream Cake Frosting

“This recipe was published in Woman's Day magazine in February of 1993. It can make a simple chocolate cake into a decadent dessert. I like to use it on Birthday cakes”
READY IN:
2hrs 10mins
SERVES:
12
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat heavy cream in a 2-quart saucepan over medium heat until boiling. Add chocolate chips. Remove from heat and stir with rubber spatula until melted and smooth. Transfer to a large bowl of electric mixer and refrigerate about 2 hours, stirring twice, until just chilled. (If mixture gets too cold, it will be too stiff to beat properly.).
  2. Beat mixture with electric mixer just until soft peaks form when beaters are lifted. (Cream will continue to thicken after a few minutes at room temperature, so be careful not to overbeat or it will turn curdy and grainy. Should this happen, you can salvage it by remelting, rechilling, and rebeating.).
  3. To assemble, trim top of cakes with long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. spread 1 cup chocolate cream evenly over layer. Top with another cake layer and 1 more cup chocolate cream. Reserve some cream for piping decorations, then ice sides and top with a thin layer of chocolate cream.
  4. Put reserved chocolate cream in pastry bag with an open star tip. Pipe a border around bottom and top edge of cake. Refrigerate until serving. If desired, just before serving, carefully stencil the confectioners sugar on top of the cake.

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