Chocolate Cream Cake ~ Cocoa flavoured sponge cake filled with whipped cream and topped with a thin layer of cocoa glacé icing.
This is pretty much a chocolate variation of a victoria sandwich sponge cake but, instead of buttercream I filled with whipped cream, ok over-whipped cream (you really didn’t need to know that) and topped with a thin layer of cocoa glacé icing.
That’s right, no chocolate in bar form because chocolate bars like every other remotely sweet food never last long enough in my house to make it into a baked good, I’m planning on changing that especially after seeing these.
I can get away with having a pot of cocoa powder at home because it’s bitter, my daughter knows this first hand by dipping her finger in said pot of cocoa and exclaiming ”eurgh”.
This reminds me of when I was a child, my sister and I would get the already sweetened hot chocolate powder from the cupboard, mix it with sugar and eat it by the spoonful – what can I say? I had a sweet tooth back then too.
I also had a thing for drinking leftover vinegar from the pickled onion jar….
If you too haven’t got the willpower to keep that bar of chocolate for baking with, this cocoa chocolate cream cake is the way to go.
- 225 grams unsalted butter
- 225 grams golden caster sugar
- 4 eggs
- 200 grams self-raising flour
- 50 grams cocoa
- 1 tablespoon warm water
- 225ml (or more if you want a thicker layer) double or whipping cream,
- 1 teaspoon icing sugar *optional
- 100 grams icing sugar, sifted
- 2 teaspoons cocoa powder
- 2 tablespoon warm water
- Pre-heat oven 180C, 350F, Gas Mark 4.
- Grease one of two 20cm (8 inch) loose-base cake tins and line with greaseproof paper.
- Cream the butter and sugar until very light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well between each addition. If the mixture appears to curdle, beat in 1 tablespoon of the flour before the last egg.
- Sift the flour and cocoa together. With a large metal spoon or silicone spatula, fold half into the creamed mixture. When thoroughly incorporated, lightly fold in the remaining flour mixture and the water.
- Divide the mixture equally between the prepared tins or if using one tin put all the mixture in and spread evenly. Bake for 25-30 minutes of if using only one tin bake for 50-60 minutes or until the cake(s) well risen and spring back when lightly pressed with a finger. If baking cake in one tin, cover with foil after 30 minutes.
- Remove from oven and allow to cool on a wire rack for 10-15 minutes before removing from tin(s) and allowing to cool completely.
- Once cake(s) completely cold, cut the cake in half horizontally and level or if you’ve baked the sandwich cake in two tins move on to preparing the whipped cream immediately. Whip cream until soft peaks, stir in icing sugar if using. Spread base of cake with whipped cream, top with other cake half.
- Make icing by stirring all ingredients together, pour on top of cake and spread out using a palette knife of the back of a spoon. Allow the icing to set a little before slicing.
- Cover cake and refrigerate for up to 5 days (I’ve never stored it more than 2). For best experience allow cake to come back up to room temperature before serving.