Chocolate Cake Sandwich

chocolate cake sandwich.00 00 00 27.Still001 结果 pinit View Gallery 4 photos
chocolate cake sandwich.00 00 00 27.Still001 结果 pinit
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Chocolate Cake Sandwich

Cooking Temp: 302  °F

Description

Chocolate Cake Sandwiches are decadent and indulgent treats that feature layers of moist chocolate cake filled with rich chocolate ganache or cream. These sandwiches are perfect for any occasion, offering a delightful combination of flavors and textures that are sure to satisfy any chocolate lover.

The chocolate cake is made from a mixture of flour, cocoa powder, sugar, eggs, butter, and milk, baked until tender and moist. Once baked and cooled, the cake is sliced into thin layers to prepare for the filling.

The filling can be made from a variety of ingredients, such as chocolate ganache, chocolate buttercream, or a combination of whipped cream and chocolate chips. The filling is spread generously between the layers of chocolate cake, creating a rich and creamy center.

The result is a sandwich that is both visually appealing and incredibly delicious, with the moist chocolate cake perfectly complementing the rich and creamy filling. Chocolate Cake Sandwiches can be garnished with a dusting of powdered sugar, a drizzle of chocolate sauce, or even fresh berries for added elegance.

These sandwiches are perfect for birthdays, parties, or any celebration where you want to offer a luxurious and indulgent dessert. Their combination of moist cake and creamy filling makes them a favorite among dessert lovers.

Ingredients

Cooking Mode Disabled

Cake Base

Cream Filling

Instructions

  1. In a clean bowl, mix well vegetable oil and cocoa powder. Add in milk and mix well. Add in cake flour and mix well. Set aside.

  2. Separate the eggs. Add the egg yolks into the batter and mix well.

  3. Line the baking tray (28*28*2.6cm) with parchment paper or baking mat. Preheat the oven to 302℉(150℃).

  4. Add lemon juice, sugar and vanilla extract into the egg white bowl. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined.

  5. Pour all the batter into the baking tray. Smooth it out, give it a tap or two, and send into the oven to bake for 32 minutes.

  6. In a clean bowl, put together heavy cream, vanilla extract, sugar and salt, use a hand mixer to beat until thickened. Keep it cool in the fridge.

  7. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.

  8. Slice the cake in half into two equal size rectangle. Spread the cream onto one side of the cake and top with another slice. Let it cool in the fridge for 30 minutes. Slice the cake into several finger sandwiches.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: chocolate cake sandwich, cake sandwich
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