Mocha Cream Filling for Cake
Servings
4-6
servingsPrep time
1
hour30
minutesCooking time
30
minutesCalories
300
kcalIngredients
1 1/2cup Milk
2/3cup Sugar
3tbsp Cocoa Powder
3tbsp Corn Starch
2tsp Instant Coffee Powder
1tsp Vanilla Essence
1 Egg Yolk ( slightly beaten )
1tbsp Butter
Directions
- In a Saucepan stir in Sugar , Cocoa , Corn Starch & Coffee Powder .
- Gradually add Milk .
- Cook this mixture in a medium flame , constantly stir the mixture until its thick .
- Remove from the Heat .
- Gradually stir small amount of hot mixture into Egg Yolk , blending well .
- Return the mixture into the Pan .
- Heat just to boiling , stir constantly .
- Remove from heat & add Vanilla & Butter .
- Pour into a bowl & press a plastic wrap onto the surface , otherwise the Custard may form a skin on top & it will ruin the whole texture of the Cream .
- Refrigerate until Cold or You are ready to use .
Notes
- To make Mocha Whipped Cream , whip some Heavy Whipping Cream & add 4-5tbsp of Mocha Cream, mix everything well .
I made a Chocolate Cake & layered with Mocha Whipped Cream & poured the Mocha Cream on the top of the Cake .
If the Mocha Cream is too thick to pour add some Milk & loosen it according to your desire .