There’s something truly magical about the combination of chocolate and cream, especially when it comes together in the form of a soft and moist sandwich cake. This recipe is a testament to the joy of baking, bringing together rich cocoa flavors with the lightness of whipped cream for a dessert that’s both indulgent and delightfully airy. Perfect for any occasion, from a casual afternoon tea to a festive celebration, this chocolate cream sandwich cake promises to be a hit among all who taste it.
Crafted with love and care, each layer of this cake is a brushstroke in a masterpiece of flavors. The process, from whisking the eggs to folding in the cocoa, is a dance of precision and passion, resulting in a dessert that’s as beautiful to look at as it is to eat. Whether you’re a seasoned baker or new to the kitchen, this recipe offers a chance to create something truly special, a treat that will steal the hearts of chocolate lovers everywhere.
Full Recipe:
Ingredients:
For the Chocolate Cake:
- 4 eggs
- 40g cake flour
- 12g cocoa powder
- 40g cooking oil
- 45g milk
- 65g sugar
- A little lemon juice (optional)
For the Whipped Cream Filling:
- 120g whipping cream
- 20g condensed milk (or 12g sugar if not using condensed milk)
Instructions:
- Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper.
- Prepare the cake batter: Separate the egg whites and yolks into two bowls. In the bowl with egg yolks, add milk and cooking oil. Mix well. Sift in the cake flour and cocoa powder. Mix until smooth.
- In the bowl with egg whites, add a little lemon juice (optional) and beat until foamy. Gradually add sugar and continue beating until stiff peaks form.
- Gently fold the egg white mixture into the egg yolk mixture until just combined.
- Bake the cake: Spread the batter evenly onto the prepared baking tray. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
- Prepare the whipped cream filling: In a mixing bowl, beat the whipping cream until soft peaks form. Add condensed milk (or sugar) and continue beating until stiff peaks form.
- Assemble the chocolate sandwich: Cut the cooled cake into equal-sized rectangles or squares. Spread a layer of whipped cream on one piece of cake, then top with another piece to make a sandwich. Repeat with the remaining cake and whipped cream.
- Chill and serve: Place the chocolate sandwiches in the refrigerator for about 30 minutes before serving.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes + chilling
Kcal: 300 kcal per serving | Servings: 4 servings