Venture into the indulgent world of unique desserts with our Chocolate Cake Sandwich recipe, a creative twist on classic flavors that promises to captivate your taste buds. This recipe is not just about savoring the rich and intense flavors of chocolate; it’s an adventurous journey into reimagining the way we enjoy traditional cakes. Each bite of this chocolate cake sandwich offers a delightful contrast between the soft, moist layers of deeply flavored chocolate cake and the luscious, creamy filling that lies within.
The art of baking is beautifully showcased in this recipe, where the simplicity of a chocolate cake is transformed into something extraordinary. The secret to its allure lies in the combination of textures and flavors – the cake is perfectly moist and rich in chocolate, providing a comforting familiarity, while the creamy filling adds an element of surprise, enhancing the overall experience. It’s an ideal treat for those who love to experiment with their desserts, offering a fresh take on a beloved classic.
Whether you’re planning a special gathering or looking for a delectable treat to enjoy with your afternoon coffee, our Chocolate Cake Sandwich is sure to impress. Not only is it a visually appealing dessert, but it also promises a sensory delight with every bite. This recipe is designed to be both simple and satisfying, making it a great choice for bakers of all levels. Let’s dive into the steps that will lead us to create this exquisite chocolate masterpiece, perfect for any occasion or just a sweet indulgence at home.
Chocolate Cake Sandwich Recipe
Ingredients
Cake Base
- 50 g vegetable oil
- 72 g milk
- 69 g cake flour
- 14 g cocoa powder
- 5 eggs (about 55g each)
- 65 g granulated sugar
- 10 g lemon juice
- 8 g vanilla extract
Cream Filling
- 160 g heavy cream
- 20 g granulated sugar
- 2 g salt
- 5 g vanilla extract
Instructions
- 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.
- Separate the eggs. Add the egg yolks into the batter and mix well.
- Line the baking tray (28*28*2.6cm) with parchment paper or baking mat. Preheat the oven to 302℉(150℃).
- 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.
- 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.
- 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.
- 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.
- 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.
