Chocolate Whipped Cream Layer Cake Is A good Delightful and Cooling Summer season Dessert

Incredibly hot summer season times remind me of my mother’s chocolate whipped product layer cake. My mom, an fantastic baker, was well-known for her orange sponge cake. She failed to bake sponge cake in the summer months, having said that, simply because she failed to want to heat up the kitchen area. As an alternative, Mother bought a sponge loaf from the retail store. She slice the cake into layers and frosted the levels and sides with chocolate whipped product.

Product cakes, or ice box cakes as they utilized to be called, have been about for several years. Fannie Farmer’s “Boston Cooking Faculty Cook Guide,” first posted in 1898, consists of a recipe for French Cream Filling. The filling is built with heavy cream, powdered sugar, a stiffly-crushed egg white, and vanilla.

The wartime edition of “The Victory Cook dinner E-book” has a recipe that is virtually similar to Fannie Farmer’s recipe. Gelatin powder is added to the whipping cream to keep it stiff. The unique “Pleasure of Cooking” by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped product frosting, only they phone it Sweetened Whipped Product and Creme Chantilly Frosting. Their recipe has several variants: almond product (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and clean berries, to listing a number of.

In her two-quantity book, the “Modern day Encylopedia of Cooking,” Meta Offered devotes an entire segment to refrigerated cakes and ice box cakes. “Refrigerated Cakes are best occasion cakes due to the fact they are typically built the working day prior to they are served,” she writes. Certainly, I felt like I was at a party each time I ate Mom’s Chocolate Whipped Cream Layer Cake. nitrous oxide for sale will turn an common meal into a celebration when you serve this creamy, chocolaty, and decadent dessert.


one 10.75-ounce frozen pound cake

1 1/two cups heavy cream

1/2 cup powdered sugar

one tablespoon unflavored gelatin powder

two tablespoons drinking water

two tablespoons chocolate syrup (Mom utilized Hershey’s.)

one darkish chocolate candy bar


Lower defrosted pound cake into 3 layers. Dissolve gelatin in water and established apart for 5 minutes. Merge powdered sugar and large product in a little mixer bowl. Beat product till it starts to thicken. Progressively insert the chocolate syrup and dissolved gelatin. Go on beating until eventually the cream tends to make delicate mounds, but is not rigid.

Frost the levels with the whipped product mixture. Stack the levels and frost the exterior of the cake. Garnish the major with shaved dark chocolate. Stick two toothpicks in the best of the cake (to defend the frosting) and go over with release foil. Referigerate the cake for at the very least four several hours. For Espresso Whipped Cream Layer Cake substitute two tablespoons of chilly, more-strong espresso for the chocolate syrup. Will make 6-8 servings.

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