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

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

Cream cakes, or ice box cakes as they utilised to be referred to as, have been around for years. Fannie Farmer’s “Boston Cooking School Cook Book,” 1st published in 1898, contains 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 nearly identical to Fannie Farmer’s recipe. Gelatin powder is added to the whipping cream to keep 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. Nangs buy has several variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh berries, to list a couple of.

In her two-volume book, the “Contemporary Encylopedia of Cooking,” Meta Provided devotes an whole section to refrigerated cakes and ice box cakes. “Refrigerated Cakes are ideal celebration cakes for the reason that they are commonly made the day prior to they are served,” she writes. Undoubtedly, 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 party when you serve this creamy, chocolaty, and decadent dessert.


1 10.75-ounce frozen pound cake

1 1/two cups heavy cream

1/two cup powdered sugar

1 tablespoon unflavored gelatin powder

2 tablespoons water

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

1 dark chocolate candy bar


Reduce defrosted pound cake into 3 layers. Dissolve gelatin in water and set aside for five minutes. Combine powdered sugar and heavy cream in a modest mixer bowl. Beat cream until it starts to thicken. Progressively add the chocolate syrup and dissolved gelatin. Continue beating until 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 major with shaved dark chocolate. Stick two toothpicks in the major 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, additional-robust coffee for the chocolate syrup. Makes six-eight servings.

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