Chocolate Sandwich Cake with Whipped Cream Filling

Chocolate Sandwich Cake with Whipped Cream Filling- a Victoria Sponge style cake with a chocolate sponge and slightly sweetened whipped cream filling.

At the weekend, I made a chocolate sandwich cake. It's one of those soft, fluffy cakes that's so light it melts in your mouth. Essentially, it's a chocolate version of a Victoria Sponge!

This type of cake is the perfect cake to whip up quickly when you've got visitors coming round. There's no fuss, no fancy techniques, no icing to pipe, and it's sure to be a winner with anyone you give it to.

I normally say that you can make cakes by hand just as well as you can with a fancy mixer or a hand mixer, but Victoria Sponge style cakes are where the gadgets come into their own. If you have one, you can incorporate a lot more air into the sponge and really get that light texture.

I prefer to make Chocolate Sandwich Cake with a sweetened whipped cream filling, but if cream's not your thing, you could make a chocolate or vanilla buttercream. You could also leave the cream unsweetened. I personally like to add a little icing sugar because I think the slightly sweetened cream is a nice contrast to the dark chocolate taste of the sponge.

Hold on to this recipe for the next time you have people popping round for a cuppa. You can make it the day before. It will keep for 3-4 days if chilled.

Make Chocolate Sandwich Cake with Whipped Cream Filling

For a printable recipe card with full instructions, go to the end of this post.

Main steps of the recipe:

When the cakes come out of the oven and have cooled, gently spread the whipped cream over the bottom of one.

Lay the other cake on top and dust with icing sugar.

cake, chocolate, whipped cream

afternoon tea

British, cake

Yield: 10Author: The Improving CookPin it

Chocolate Sandwich Cake with Whipped Cream Filling

Chocolate Sandwich Cake with Whipped Cream Filling- a Victoria Sponge style cake with a chocolate sponge and slightly sweetened whipped cream filling.

prep time: 20 minscook time: 25 minstotal time: 45 mins

ingredients:

For the cake:

• 225g butter softened
• 225g caster sugar
• 185g self-raising flour
• 4 eggs
• 40g cocoa powder
• 1 tbsp milk

For the filling:

• 200ml double cream
• 1 tbsp icing sugar

instructions

1. Pre-heat the oven to 180 (160 fan, gas mark 4)

2. Cream the butter and sugar until smooth.

3. Add an egg at a time, mixing very well in between, until they are well-combined. If it starts to curdle (separate), add a little flour and mix through.

4. Add the flour and cocoa and mix through well.

5. Add the milk to loosen the thick cake batter, and mix well.

6.Grease and/or line 2 cake tins (8 inch/20cm) and divide the mixture between them.  Use a spatula or a knife to spread the mixture evenly. It will still be quick thick and won't look as though it's filling the tins well, but don't worry!

7. Pop into the oven for 25 mins or until a sharp knife comes out clean.

8. After several minutes, transfer to a cooling rack (I would recommend bottom side down on the rack, so the cake surface isn't spoilt).

9. Pour the cream into a large bowl and add the icing sugar.

10. Whip the cream until it thickens and forms soft peaks.

11. When the cake is completely cool, gently spread the cream across the bottom of one half, until it's even and has reached the edges.

12. Gently lay the other half of the cake on top and dust with a little extra icing sugar if you wish.

NOTES:

If you don't like cream, you could swap it for buttercream.

calories
455

fat (grams)
31

sat. fat (grams)
20

carbs (grams)
38

protein (grams)
6

sugar (grams)
24

Created using The Recipes Generator