This easy chocolate cream cake was a childhood favourite of mine. It was one of the first things I ever baked and it’s a recipe I still frequently return to.
It is a very reliable basic recipe, always turning out a quality chocolate cake despite using humble store cupboard ingredients.
Follow this easy chocolate cream cake recipe to make either a basic teatime cake or push the boat out with toppings to elevate it to showstopper status for special occasions.
INGREDIENTS:
- Baking margarine or butter
- Caster sugar
- Eggs
- Milk
- Cocoa powder
- Flour
- Baking powder
INSTRUCTIONS:
There are 6 steps to follow:
1: Cream the butter and sugar together until light and fluffy
2: Beat in the egg yolks followed by the milk
3: Sift the flour, baking powder and cocoa powder into the bowl and mix
4: whisk the egg whites to stiff peaks, mix 1 spoonful of it into the cake batter
5: Gently fold in the rest of the egg whites, spoon into tins and bake
6: To turn this bake into a chocolate cream cake, whip some double cream to soft peaks and use to sandwich the layers together along with a generous splash of jam. Top with more whipped cream and some grated chocolate.
I piped my cream onto the cake for a neater finish, but it’s fine to slather it on using a blunt knife too.
TIP:
Remember to store the filled chocolate cream cake in the fridge if not consumed straight away, to help keep the cream in tip-top condition.
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