Easy Chocolate Cake Filling
This cake filling tastes like the chocolate mousse that is inside a Costco cake. It is creamy, smooth, and rich but best of all, it is fast and easy.
Servings: 3.3 cups of filling
Ingredients
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 2 cups heavy cream
- 3.4 ounces instant chocolate pudding
Instructions
- Beat cream cheese until smooth. Add powdered sugar and cocoa powder, then beat on low until incorporated. Turn the speed up and beat until smooth.
- Slowly add the cream and whip on slow until it is well incorporated and smooth.
- Slowly pour in the powdered instant pudding mix. Increase the speed and whip for 2 to 3 minutes until it is thick. If it gets too thick, add additional cream until it reaches the consistency you want.
Video
Notes
Makes 3¼ cups of filling.
Start with softened cream cheese: If it’s too cold, you’ll end up with little lumps no matter how much you whip it.
Adjust the thickness: If the filling gets too thick, just splash in a little extra cream and whip briefly to loosen it up. The more you whip it, the thicker it gets.
Using a stand mixer? Stick with the paddle: The whip attachment can over-aerate the filling and make it too thick. The paddle works best for this recipe.
Use cold heavy cream: Start with cold cream straight from the fridge, it whips up faster and gives a lighter, fluffier texture.
Make in advance: The filling holds up great in the fridge for a day or two. Just give it a quick stir before using.
For softer cakes like my famous chocolate cake, partially freezing the layers first will make them easier to work with.
Nutrition
Serving: 1tablespoon | Calories: 44kcal | Carbohydrates: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 12mg | Sugar: 1g
