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Chocolate Cream Filling with Cocoa

Now your cakes and rolls will be even tastier! This chocolate cream filling with cocoa is quite easy to make at home. Made with ordinary cocoa powder, it comes out with a rich chocolate flavor and a deep brown color, and it pairs beautifully with all kinds of desserts and homemade baked goods — cakes, pies, rolls, muffins, and more.

Tilda MontmartreAuthor avatar
Recipe author
Chocolate cream for cocoa cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 4 g
Fats 24 % 7 g
Carbohydrates 62 % 18 g
155 kcal
GI: 47 / 11 / 42
    1. It's best to use richer milk for this filling — ideally 3.2% fat or higher; whole farm milk works even better. Pour half of the milk called for in the recipe into a small pot or saucepan. Set it over low heat. 2. As soon as the milk warms to a little more than lukewarm, add the sugar, cocoa powder, and a pinch of salt for a more balanced flavor. Stir everything with a tablespoon until the sugar, cocoa, and salt are fully dissolved in the milk. 3. Add a pat of butter and stir. 4. Bring the milk and the other ingredients to a boil over low heat. Stir again and let it boil for a couple of minutes, then take the pot off the heat. 5. Pour the remaining milk into a separate bowl and whisk in the starch (you can use either potato or cornstarch, whichever you prefer). Stir the starch thoroughly into the milk, then pour it into the hot cocoa milk in the pot, stirring well so no lumps form. 6. Return the pot to the stove over low heat. Stirring constantly, bring the mixture to a boil and keep cooking the cream until it starts to thicken. Don't forget to stir vigorously so no lumps form. Once it begins to thicken, cook it for another couple of minutes, then take the pot off the heat. 7. Stir in the vanilla sugar for a pleasant aroma. Before using the finished cream for a cake, roll, pastries, or any other dessert, you'll of course need to cool it — first at room temperature, then in the fridge for a couple of hours. Happy baking!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Starch - 320  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Salt - 0  kcal/100g
  • Vanilla sugar - 379  kcal/100g

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