Cream Sandwich Cake with Chocolate

Average: 0 (0 votes)
(0 votes)
Cream Sandwich Cake with Chocolate
share Share
bookmark_border Copy URL
40 min.
ready in 4 h. 20 min.
Ready in


For the filling
1 ⅔ cups double cream
½ cup caster sugar
3 egg yolks
1 tsp vanilla extract
6 Tbsps Corn starch
For the cake
1 cup all-purpose flour
1 tsp Baking powder
2 eggs
2 egg yolks
1 ¼ cups sugar
¼ cup butter
¾ cup milk
1 tsp vanilla extract
For the topping
cup double cream
½ cup Dark chocolate (70% cocoa solids; broken into pieces)
How healthy are the main ingredients?

Preparation steps

First make the filling. Heat the cream and half the sugar in a small pan until the sugar has dissolved. Whisk the egg yolks with the rest of the sugar until pale and thick then gradually stir in the cream mixture. Add the vanilla extract then gradually beat in the cornflour. Transfer to a clean bowl, cover with cling film and chill for at least 2 hours.
For the cake, preheat the oven to 180ºC (160º fan) 350ºF, gas mark 4. Grease and line a 20 cm | 8" cake tin. Mix the flour with the baking powder and salt in a large bowl. Whisk the eggs, egg yolks and sugar until pale and thick.
Heat the butter, milk and vanilla extract in a small pan until just simmering then gradually beat it into the egg mixture. Fold into the flour mixture and pour into the cake tin. Bake in the oven for 35 - 40 minutes or until the cake is pale golden and springy to the touch. Turn onto a wire rack and let cool completely then carefully cut in half horizontally with a sharp knife.
For the topping, heat the cream in a small pan and gradually stir in the chocolate. Beat until smooth then transfer to a clean bowl and chill for at least 15 minutes.
To assemble the cake, sandwich the two cake halves with the filling. Beat the topping once more then carefully spread over the top and sides of the cake.