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Chocolate Whipped Cream Layer Cake is a Delicious and Cooling Summer Dessert

Hot summer days remind me of my mom’s chocolate whipped cream cake. My mother, who was an excellent baker, was famous for her orange sponge cake. She didn’t bake a sponge cake this summer, though, because she didn’t want the heat in the kitchen. Instead, Mom bought a sponge cake from the store. He cut the cake into layers and frosted the layers with chocolate whipped cream.

Cream cakes, or ice cream cakes as they used to be called, have been around for years. Fannie Farmer’s “Boston Cooking School Cook Book,” first published in 1898, contains a recipe for French Cream Filling. The filling is made with heavy cream, powdered sugar, stiffly beaten egg whites, and vanilla.

The war magazine “Victory Cook Book” has a recipe that is similar to Fannie Farmer’s. Gelatin powder is added to the whipped cream to thicken it. “The Joy of Cooking” by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped frosting, only they call it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipes are diverse: almond cream (roasted almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh fruit, to name a few.

In his two-volume book, “Modern Encyclopedia of Cooking,” Meta Given devotes an entire section to freezer cakes and iced cakes. “Freezer Cakes are great party cakes because they are usually made a day before serving,” she writes. Of course, I felt like I was at a party every time I ate Mom’s Whipped Cream Cake. You’ll turn a casual meal into a party when you serve up a sweet, chocolatey, and indulgent dessert.

Ingredients

1 10.75-ounce pound cake frosting

1 1/2 cups heavy cream

1/2 cup of brown sugar

1 tablespoon unflavored gelatin powder

2 tablespoons water

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

1 dark chocolate candy

The way

Cut the defrosted pound cake into three layers. Dissolve the gelatin in the water and set aside for five minutes. Combine the powdered sugar and heavy cream in a small mixing bowl. Beat the cream until it starts to thicken. Gradually add chocolate water and dissolved gelatin. Continue beating until the cream forms soft peaks, but not stiff.

Frost layers and whipped cream mixture. Place the layers and frost the outside of the cake. Garnish with shaved dark chocolate. Place two toothpicks on top of the cake (to protect the frosting) and cover with foil. Refrigerate the cake for at least four hours. For the Whipped Coffee Cake instead of two tablespoons of cold coffee, add strong chocolate syrup. Makes 6-8 servings.

Copyright 2008 by Harriet Hodgson

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