We celebrated Sylvia's 7th (sob) birthday tonight with homemade pizza - yum! and homemade chocolate cake with chocolate whipping cream and ganache (well, my version anyhow). It was delicious. The cake was super rich and chocolatey and didn't need normal frosting so I made chocolate flavored whipped cream to top it.
Growing up I thought that canned rediwhip was the ultimate in whipped cream - that was before I knew what REAL whipped cream was. Using heavy whipping cream (comes in a carton like milk) and making it from scratch is so much better. Better tasting, better for you, just better.
You could also make this recipe with coconut milk - I show you how here, just add the chocolate to the bowl before you mix.
Chocolate Whipped Cream
1 small container whipping cream - raw if at all possible
1 heaping TBS sugar -
1 heaping TBS unsweetened powdered chocolate
1-2 tsp vanilla
First, when you are baking your cake, put your bowl (stainless steel works best) and beaters in the freezer to get them crazy cold. 20 minutes should do it. Remove from freezer and immediately dump all the ingredients in. If you are using a stand mixer whip on low in the beginning and then whip on high for a minute or two - be careful because if it goes too long you will get chocolate butter. When you lift the beaters out of the bowl you will get lovely soft peaks and that is how you know it is done. Super simple and delicious.
I am linking this post to the Hearth and Soul Hop - the place to find real food recipes made with love!