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Chocolate Whipped Cream Cake (Maple Syrup)

adapted from the kitchen of Ilene Kesler


Chocolate Cake

  • 2 chocolate 8" to 9" cake rounds

Chocolate Whipped Cream Filling

  • 16 oz. (2 c.) heavy whipping cream
  • ¼ c. maple syrup
  • ¼ c. cocoa

Chocolate Glaze

  • ½ c. chocolate chips
  • 2 T. butter, melted
  • 2 T. maple syrup


Chocolate Cake

  1. Prepare chocolate cake, and pour into two 8 or 9” greased, floured rounds. When cooled, slice each layer in half. Wrap rounds in foil and freeze until ready to put cake together.

Chocolate Whipped Cream Filling

  1. Whip cream and maple syrup together until stiff. Fold in the cocoa. Set aside.

Chocolate Glaze

  1. Make glaze by melting the chocolate chips, butter and maple syrup together over a double boiler.


  1. Spread 1/3 of chocolate whipped cream on first cake layer. Put second cake layer on top. Repeat process; pour glaze over top layer of cake and allow glaze to dribble down sides. Refrigerate.

Servings: 12