Ingredients
Equipment
Method
- Warm half of the cream in a saucepan until steaming but not boiling.
- Pour the warm cream over chopped chocolate and let it sit briefly.
- Whisk until smooth, glossy, and fully melted.
- Cool the chocolate mixture to room temperature.
- Whip the remaining cream with powdered sugar, vanilla, and salt until soft peaks form.
- Gently fold whipped cream into the chocolate mixture until fluffy and evenly combined.
- Chill before assembly for a thicker texture or use immediately for softer layers.
Notes
For a softer filling, use shortly after mixing. For a firmer texture, chill longer before spreading. Freeze in airtight containers for up to one month and thaw overnight in the refrigerator. Keep cake layers cool during assembly for cleaner slices. Customize flavor with espresso powder, orange zest, peppermint extract, or cinnamon. Store refrigerated for up to four days.