Chocolate Cake Cream with Cocoa

Name: Chocolate Cake Cream with Cocoa
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Ingredients: 300 g Butter

Chocolate Cake Cream with Cocoa - perfect for cakes and pastries. It holds its shape well, offering a delicate texture and deep flavor.

4.1

(13)

Updated : 12 May, 2025

About 30 min.

Ingredients

300 grams

Butter

280 grams

Sugar

250 milliliters

Milk

2

Eggs

3 tablespoon

Cocoa

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

Advice 1

Allow the cream base to thicken while cooking (the starch must cook through, but be careful not to burn it or form lumps).

Advice 2

The cooked mixture must cool down completely. If you add butter to a warm base, it will melt, and the cream will not whip properly.

Advice 3

The butter must be of high quality. Low-quality butter may negatively affect the cream’s consistency, making it runny.

Preparation

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Step 1

Prepare all the necessary ingredients. You can adjust the amount of sugar to your taste. The butter should be at room temperature, so take it out of the fridge in advance. Use large eggs; if they are small, take one more.

Step 2

In a saucepan or a pot with a thick bottom, combine eggs, sugar, and cocoa powder. Mix well with a whisk until smooth. Use high-quality cocoa; low-quality cocoa may have a gritty texture.

Step 3

Add room-temperature milk and mix again.

Step 4

Place the saucepan over medium heat and bring the mixture to a boil while stirring constantly. Cook over low heat, stirring continuously, for about 5 minutes until it thickens.

Step 5

Cover the cream with plastic wrap, making sure it touches the surface, and let it cool to room temperature. If left uncovered, a thick crust will form on top, which should be avoided.

Step 6

Beat the softened butter until it becomes light and fluffy.

Step 7

While continuing to beat, gradually add the cooled chocolate custard cream to the butter.

Step 8

The result should be a light, airy cream that holds its shape well and firms up when chilled.

Step 9

The chocolate cream is ready. You can use it for cakes, pastries, and tarts. I layered it in a chocolate cake. Enjoy!