Calories In 1 2 Cup Old-Fashioned Whipped Cream Chocolate Whipped Cream Layer Cake is a Delicious and Cooling Summer Dessert

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

Hot summer days remind me of my mother’s chocolate whipped cream layer cake. My mother, an excellent baker, was famous for her orange sponge cake. However, she didn’t bake sponge cake in the summer because she didn’t want to heat up the kitchen. Instead, mum bought a mushroom loaf from the shop. She cut the cake into layers and frosted the layers and sides with chocolate whipped cream.

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

The wartime edition of “The Victory Cook Book” has a recipe almost identical to Fannie Farmer’s recipe. Gelatin powder is added to the whipping cream to keep it stiff. The original “Joy of Cooking” by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped cream frosting, only they call it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has many variations: almond cream (roasted almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh berries, to name a few.

In her two-volume book, “Modern Encyclopedia of Cooking,” Meta Given devotes an entire section to refrigerator cakes and icebox cakes. “Refrigerated cakes are ideal party cakes because they are usually made the day before they are to be served,” she writes. I definitely felt like I was at a party every time I ate Mom’s chocolate layer cake. You will turn an ordinary meal into a party when you serve this creamy, chocolatey and decadent dessert.

ingredients

1 10.75-ounce frozen pound cake

1 1/2 dl heavy cream

1/2 cup powdered sugar

1 tablespoon unflavored gelatin powder

2 tablespoons of water

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

1 dark chocolate candy bar

Method

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

Frost the layers with the whipped cream mixture. Stack the layers and frost the outside of the cake. Decorate the top with shaved dark chocolate. Insert two toothpicks into the top of the cake (to protect the frosting) and cover with release foil. Refrigerate the cake for at least four hours. For the coffee whipped cream layer cake, substitute two tablespoons of cold, extra strong coffee for the chocolate syrup. Makes 6-8 servings.

Copyright 2008 by Harriet Hodgson

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