Chocolate Cream Sandwich Cake Recipe
There’s something truly magical about the combination of rich chocolate and light, fluffy cream, especially when it comes together in the form of a soft and moist sandwich cake. This chocolate cream sandwich cake is a testament to the joy of baking, blending deep cocoa flavors with the velvety lightness of whipped cream to create a dessert that’s both indulgent and airy. Perfect for any occasion, from casual afternoon tea to festive celebrations, this chocolate cream sandwich cake is bound to impress anyone who takes a bite.
Crafted with love and attention to detail, each layer of this cake comes together to create a masterpiece of flavors and textures. The process, from carefully whisking the eggs to gently folding in cocoa, is a delicate balance of precision and passion, resulting in a visually stunning and absolutely delicious dessert. Whether you’re an experienced baker or new to the kitchen, this recipe offers an opportunity to create something truly special—an elegant treat that’s sure to win the hearts of chocolate lovers everywhere.
Full Recipe:
Ingredients
For the Chocolate Cake:
- 4 large eggs, separated
- 40g (⅓ cup) cake flour
- 12g (1½ tbsp) cocoa powder
- 40g (3 tbsp) cooking oil (vegetable oil or any neutral oil)
- 45g (3 tbsp) milk
- 65g (⅓ cup) sugar
- A few drops of lemon juice (optional, for stabilizing the egg whites)
For the Whipped Cream Filling:
- 120g (½ cup) heavy whipping cream
- 20g (1½ tbsp) condensed milk (or 12g sugar if you prefer not to use condensed milk)
Instructions:
1. Preheat the Oven and Prepare the Baking Tray:
- Preheat your oven to 180°C (356°F). Line a square or rectangular baking tray with parchment paper, making sure to leave some overhang on the sides for easy removal later.
2. Prepare the Cake Batter:
- Separate the Eggs: In two separate bowls, divide the egg whites and yolks.
- Egg Yolk Mixture: To the bowl with the egg yolks, add the 45g of milk and 40g of cooking oil. Whisk together until smooth and combined.
- Sift the Dry Ingredients: In a separate bowl, sift together the 40g of cake flour and 12g of cocoa powder. Gently fold these dry ingredients into the egg yolk mixture. Stir until there are no lumps and the batter is smooth and chocolatey.
3. Whip the Egg Whites:
- Lemon Juice (optional): If you like, add a few drops of lemon juice to the egg whites. This will help stabilize the meringue.
- Beat the Egg Whites: Using an electric mixer, beat the egg whites until they become foamy. Gradually add the 65g of sugar, continuing to beat the egg whites until stiff peaks form. The meringue should be glossy and hold its shape when the beaters are lifted.
4. Combine the Mixtures:
- Fold the Egg Whites into the Yolk Mixture: Gently fold the whipped egg whites into the chocolate yolk mixture in three parts. Use a spatula to carefully fold the mixture, ensuring not to deflate the air from the meringue. Continue folding until the batter is fully combined but still light and fluffy.
5. Bake the Cake:
- Pour the batter evenly into the prepared baking tray, using a spatula to smooth the top.
- Bake: Place the tray in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. The cake should be soft and springy to the touch.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool completely on a wire rack before assembling. If the top of the cake is slightly domed, you can gently press it down to even it out while it’s still warm.
6. Prepare the Whipped Cream Filling:
- In a cold mixing bowl, pour in the 120g of whipping cream and beat with an electric mixer until soft peaks form.
- Add the 20g of condensed milk (or 12g of sugar) and continue beating until stiff peaks form. The whipped cream should hold its shape but remain soft and airy.
7. Assemble the Chocolate Sandwich Cake:
- Cut the Cake: Once the cake is completely cooled, carefully remove it from the tray using the parchment paper overhang. Use a sharp knife to cut the cake into equal-sized rectangles or squares.
- Layer the Whipped Cream: Spread a generous layer of whipped cream on one piece of cake, then top it with another piece to form a sandwich. Repeat the process with the remaining cake pieces and cream.
8. Chill and Serve:
- For best results, place the chocolate sandwiches in the refrigerator for at least 30 minutes before serving. This allows the whipped cream to set, making the cakes easier to handle and enhancing the overall texture.
Cooking Tips:
- Use Cold Equipment for Whipped Cream: For a stable and fluffy whipped cream, chill your bowl and beaters in the refrigerator for 15 minutes before whipping.
- Perfect Egg Whites: When whipping egg whites, make sure the bowl and beaters are completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from whipping properly.
- Adjust Sweetness: If you prefer your cake less sweet, feel free to reduce the sugar slightly or omit the condensed milk in the cream, replacing it with sugar to taste.
Nutritional Benefits:
- Low in Sugar: This recipe uses minimal sugar compared to other cakes, making it a lighter dessert option.
- Rich in Flavor: Despite the simplicity, the combination of cocoa and cream creates a rich, satisfying treat that doesn’t rely on heavy amounts of sugar or butter.
- Wholesome Ingredients: With eggs, milk, and cream, this cake is a source of protein and calcium, making it a more balanced dessert choice.
Final Thoughts:
This chocolate cream sandwich cake is not only a delicious treat but also a delightful baking project. Whether you’re making it for a special event or simply to enjoy with family, the soft cake layers and creamy filling are sure to impress. It’s an excellent option for chocolate lovers who prefer a lighter, more delicate dessert. Enjoy this cake with a cup of tea or coffee for the perfect pairing, and watch as it becomes a new favorite in your baking repertoire.
Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes + chilling
Kcal: 300 kcal per serving
Servings: 4 servings