Chocolate Whipped Cream Layer Cake

Sizzling summer time days remind me of my mom’s chocolate whipped cream layer cake. My mom, a superb baker, was well-known for her orange sponge cake. She did not bake sponge cake in the summertime, nevertheless, as a result of she did not need to warmth up the kitchen. As a substitute, Mother purchased a sponge loaf from the shop. She lower the cake into layers and frosted the layers and sides with chocolate whipped cream.

Cream desserts, or ice field desserts as they was once known as, have been round for years. Fannie Farmer’s “Boston Cooking College Prepare dinner Guide,” first printed in 1898, comprises a recipe for French Cream Filling. The filling is made with heavy cream, powdered sugar, a stiffly-beaten egg white, and vanilla.

The wartime version of “The Victory Prepare dinner Guide” has a recipe that’s virtually equivalent to Fannie Farmer’s recipe. Gelatin powder is added to the whipping cream to maintain it stiff. The unique “Pleasure of Cooking” by Irma S. Rombauer and Marion rombauer Becker, additionally has a recipe for whipped cream frosting, solely they name it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has many variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or different jam, and contemporary berries, to checklist just a few.

In her two-volume guide, the “Trendy Encylopedia of Cooking,” Meta Given devotes a whole part to refrigerated desserts and ice field desserts. “Refrigerated Desserts are preferrred get together desserts as a result of they’re often made the day earlier than they’re served,” she writes. Actually, I felt like I used to be at a celebration each time I ate Mother’s Chocolate Whipped Cream Layer Cake. You’ll flip an odd meal into a celebration if you serve this creamy, chocolaty, and decadent dessert.


1 10.75-ounce frozen pound cake

1 1/2 cups heavy cream

1/2 cup powdered sugar

1 tablespoon unflavored gelatin powder

2 tablespoons water

2 tablespoons chocolate syrup (Mother used Hershey’s.)

1 darkish chocolate sweet bar


Lower defrosted pound cake into three layers. Dissolve gelatin in water and put aside for 5 minutes. Mix powdered sugar and heavy cream in a small mixer bowl. Beat cream till it begins to thicken. Step by step add the chocolate syrup and dissolved gelatin. Proceed beating till the cream makes smooth mounds, however will not be stiff.

Frost the layers with the whipped cream combination. Stack the layers and frost the skin of the cake. Garnish the highest with shaved darkish chocolate. Stick two toothpicks within the high of the cake (to guard the frosting) and canopy with launch foil. Referigerate the cake for at the least 4 hours. For Espresso Whipped Cream Layer Cake substitute two tablespoons of chilly, extra-strong espresso for the chocolate syrup. Makes 6-8 servings.

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