I’ve eaten a lot of birthday cakes in my day. Some have been dry, some too sweet, some too
bland, and many badly frosted. Maybe
that’s why I tended to shy away from baking them.
All that changed when I tried a family recipe for a
whipped cream cake. The recipe was
simple, but the cake was light, moist, and tasty. After playing with the recipe a bit to adjust
the flavors to my liking, I created a cake that is easy to make and pleasing to
the palate. It is a sinful indulgence,
perfect for birthdays and other special occasions!
Jane’s chocolate whipped cream
cake
2 c. cake flour
2 c. brown sugar
¾ c. unsweetened cocoa
1 tsp. salt
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ c. vegetable oil
1 c. sweetened condensed milk
2 large eggs, separated
2 TB. Kahlua
2 tsp. vanilla extract
2 tsp. expresso powder
Optional: Mini-semi sweet chocolate chips
Optional: Chocolate shavings
Optional: ground hazelnuts
Optional: Sliced strawberries
Preheat the oven to 350 degrees. Line two nine-inch pans with parchment paper,
and lightly coat all sides with a cooking spray. Dust with flour or cocoa.
Sift the dry ingredients, except for ½ cup sugar, into a
large mixing bowl. Add the oil, egg
yolks, and sweetened condensed milk, and blend well.
Beat the egg whites until frothy. Add in ½ cup sugar, and beat until stiff and
shiny. Fold into the cake mixture,
stirring until just blended.
Pour into two nine-inch pans and bake for 40 minutes or
until a toothpick comes out clean. Let
cool completely. Cut each cake in half
to form four layers. Separate with
parchment or wax paper.
Quick and easy chocolate mousse filling
1 large box of dark chocolate pudding mix
1 ¼ c. whole milk
4 c. whipped cream
Add the milk to the pudding mix and stir. The mixture will be thick. Blend in the whipped cream, a cup at a time,
until the mixture is well-blended. Refrigerate at least one hour.
Whipped cream frosting
2 c. chilled whipping cream
¼-1/2 c. sugar
1 TB. Kahlua
In a chilled metal bowl, add the cream and beat until it
just begins to thicken. Add the sugar
and Kahlua until stiff peaks form.
Refrigerate for one hour.
To assemble the
cake: Place one layer on a large,
flat, round plate, about 10 inches in diameter.
Add 1/2 of the filling to the center of the cake and spread evenly
within 1 inch of edges. Sprinkle with
chocolate chips, nuts and/ or strawberry slices if desired. Top with the next cake layer, and spread a
thick layer of whipped cream within one inch of the edges, and sprinkle with
chocolate chips, strawberries and/or nuts if desired. Top with the third layer of cake, add the
other ½ of chocolate mousse filling and spread to within one inch of the edges,
and sprinkle with chocolate chips, sliced strawberries and/or nuts. (Make sure all layers are lined up
evenly.) Top with the final layer. Spoon the remaining whipped cream on top and
spread evenly on the top and sides.
Sprinkle generously with chocolate shavings, and add sliced strawberries
in a decorative style if desired. Flat chocolate pieces may also be added to
the side of the cake (I like the ones with gold decorations). Refrigerate
covered. (Note: Save any leftover mousse for snacking, and any leftover whipped cream to serve with berries!)
Jane’s chocolate whipped cream cake,
deconstructed
2 c. cake flour
>Health alert: If white flour presents a health concern, consider replacing it with gluten-free, almond, hazelnut, buckwheat, or tapioca flour. (NOTE: Almond or hazelnut flour are ground nuts, in very significant amounts. If you have any sensitivity to nuts, replace the white flour with other choices.)
>Ingredient alert: Buckwheat flour will rise less than the other possible replacements. You may need to increase the amount of baking powder.
2 c. brown sugar
>Health alert: This recipe is high in sugar. If sugar presents a dietary concern, the brown sugar may be replaced with one cup of Splenda brown sugar blend, or one half of the brown sugar may be replaced with ½ cup of Splenda.
>Ingredient alert: A total replacement of the sugar may affect the texture, as well as the moisture, in the cake. Replacing only half of the sugar works best. But if total replacement is required, decrease the baking temperature, as well as the baking time. Increasing the fat in the cake mixture by two tablespoons will also address the problem.
¾ c. unsweetened cocoa
1 tsp. salt
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ c. vegetable oil
>Fat alert: Oil is fat. The best substitute appears to be prune puree. Replace the oil with ½ cup. (I think baby food has the best consistency and color for chocolate cake.) You can also replace half the oil with prune puree. Other possible substitutes include 1/2 cup of yogurt (try vanilla for extra flavor), applesauce, or a comparable amount of silken tofu.
>Ingredient alert: Replacing the oil in this recipe will have an impact on the texture and moisture. It is recommended that the baking temperature be reduced by 25 to 50 degrees. If replacing the oil with prune puree, decrease the baking time. Monitor the cake carefully to prevent under or over-baking.
1 c. sweetened condensed milk
>Fat alert: Sweetened condensed milk is high in fat, but low-fat and fat-free versions are available.
>Health alert: Sweetened condensed milk is high in sugar. If sugar is a dietary concern, any variety of milk may be substituted.
2 large eggs,
separated
>Health alert: If whole eggs present a health concern, they can be replaced with 4-6 egg whites, or a comparable amount of a commercial egg substitute.
>Ingredient alert: Eggs are the leavening agent in this recipe. They make the cake rise, giving them a lighter consistency. It may be necessary to add more baking powder, or use a self-rising flour, to accomplish the same effect.
2 TB. Kahlua
>Health alert: If alcohol is a dietary concern, the Kahlua may be replaced with cold coffee, additional vanilla, or eliminated.
2 tsp. vanilla extract
2 tsp. expresso powder
Chocolate mousse filling (see notes below)
Whipped cream (see notes below)
Chocolate shavings
Optional: Mini-semi sweet chocolate chips
Optional: ground hazelnuts
Optional: flat chocolate pieces
Optional: sliced strawberries
(Follow the instructions above.)
Quick and easy chocolate mousse filling, deconstructed
1 large box of dark chocolate pudding mix
>Health alert: Pudding mix is high in sugar. Reduced-sugar or sugar-free versions are available.
1 ¼ c. whole milk
>Fat alert: Whole milk is high in fat. If fat is a dietary concern, it may be replaced with a reduced-fat or skim milk.
8 oz. whipped topping or 3 c. whipped cream
>Fat alert: Whipped topping or whipped cream can be high in fat. If fat is a dietary concern, it can be substituted with a low or no-fat whipped topping.
(Follow the instructions above.)
Whipped cream frosting, deconstructed
2 c. chilled whipping cream
>Fat alert: Whipped cream can be high in fat. If fat is a dietary concern, it can substituted with a low or no-fat whipped topping.
¼-1/2 c. sugar
>Health alert: If sugar is a dietary concern, it may be reduced, eliminated, or replaced with a sugar substitute.
1 TB. Kahlua
>Health alert: If alcohol is a dietary concern, the Kahlua may be replaced with vanilla, or eliminated.
(Follow the instructions above.)
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