Chocolate Sandwich Cake

A simple yet festive Chocolate Sandwich cake you can use for birthdays or just serve as a luxurious after-dinner dessert.This decadent Chocolate Sandwich Cake is wrapped around a rich whipped cream icing, and decorated in a coffee-chocolate cream.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

INGREDIENTS:

Chocolate Cake:

1/2 cup flour, all purpose
1/4 cup cocoa powder, unsweetened
1 tsp baking powder
¾ tsp baking soda
1/2 tsp salt
1 cup condensed milk
¾ cup warm milk/almond milk
2 tbsp butter, melted/ Vegetable oil
1 tsp vanilla extract
2 tbsp coffee, strong brewed
2 tsp vinegar

Whipped cream:

1 cup heavy whipping cream
1 teaspoons vanilla extract
1 cup granulated sugar

Chocolate cream:

whipped cream
+
1/4 cup unsweetened cocoa powder
2 teaspoon dark coffee(i used Starbucks dark french roast)

Method:

Chocolate Cake

1. Preheat your oven to 350 F degrees. Spray a baking sheet with cooking spray and then line it with parchment paper. This will ensure the parchment paper will stick to the pan. Set aside.
2. In a medium size bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

3. In another medium size bowl whisk the condensed milk,almond milk, butter/oil, vanilla, vinegar and coffee until there are no lumps.

4. Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth.

5. Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.

6. Bake for 10 to 12 minutes or until the top of the cake springs back when touched.

7. While the cake is still hot, carefully lift the cake with the parchment paper out of the baking sheet . Let the cake cool completely.

Whipped cream and Chocolate Cream:

1. Keep the bowl and whisking tool in freezer for 10mins.
2. Add heavy cream to cooled bowl and whisk until it becomes fluffy( medium in the beginning and fast at the end),

3. Now add vanilla essence , sugar and whisk until it becomes desired consistency.
4. Take 1 cup of above whipped cream and add cacao powder , 1 tsp dark coffee and mix well. Pour this in piping bag for decoration.

Assemble:

1. Spread the whipped cream filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squeezing out.

2. Tightly roll the cake to half, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.
3. Remove the plastic wrap from the cake and transfer it to your serving platter. . Slice the cake using a serrated knife, decorate with chocolate cream and serve.

Note:

1. You can use this same recipe to make chocolate Swiss roll(if you have large pan like 10x15 inch baking sheet ).Since i had small cake pan, i cut into half to make sandwich cake.

2. Non Vegan / Vegetarian can also put 4 eggs in this recipe in step 3 of chocolate cake, you can skip vinegar and baking soda part.

Comments

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