Chocolate Whipped Cream Layer Cake is a Scrumptious and Cooling Summer Dessert

Hot summer days remind me of my mother’s chocolate whipped cream layer cake. My mother, an excellent baker, was well-known for her orange sponge cake. She did not bake sponge cake in the summer time, having said that, for the reason that she didn’t want to heat up the kitchen. Alternatively, Mom bought a sponge loaf from the shop. She reduce the cake into layers and frosted the layers and sides with chocolate whipped cream.

Cream cakes, or ice box cakes as they employed to be called, have been around for years. What is a whipped cream dispenser ‘s “Boston Cooking College Cook Book,” very first published in 1898, includes a recipe for French Cream Filling. The filling is produced with heavy cream, powdered sugar, a stiffly-beaten egg white, and vanilla.

The wartime edition of “The Victory Cook Book” has a recipe that is just about identical to Fannie Farmer’s recipe. Gelatin powder is added to the whipping cream to preserve it stiff. The original “Joy of Cooking” by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped cream frosting, only they call it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has quite a few variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh berries, to list a handful of.

In her two-volume book, the “Modern day Encylopedia of Cooking,” Meta Provided devotes an entire section to refrigerated cakes and ice box cakes. “Refrigerated Cakes are best party cakes due to the fact they are usually produced the 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. You will turn an ordinary meal into a celebration when you serve this creamy, chocolaty, and decadent dessert.


1 ten.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 (Mom employed Hershey’s.)

1 dark chocolate candy bar


Reduce defrosted pound cake into three layers. Dissolve gelatin in water and set aside for 5 minutes. Combine powdered sugar and heavy cream in a smaller mixer bowl. Beat cream till it starts to thicken. Progressively add the chocolate syrup and dissolved gelatin. Continue beating till the cream tends to make soft mounds, but is not stiff.

Frost the layers with the whipped cream mixture. Stack the layers and frost the outdoors of the cake. Garnish the best with shaved dark chocolate. Stick two toothpicks in the top of the cake (to safeguard the frosting) and cover with release foil. Referigerate the cake for at least four hours. For Coffee Whipped Cream Layer Cake substitute two tablespoons of cold, further-strong coffee for the chocolate syrup. Makes six-8 servings.

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