Whipped Cream Cake with whipped cream filling and chocolate ganache
Today was a day of improvising. A cream cake relies on heavy cream rather than butter, so it has a light and fluffy texture. I followed a recipe from All Cakes Considered for a 2-layer cream cake but it was clear to me when I was done that there wasn't enough batter for two layers, so I made one large 10-inch cake and cut it in half so I'd have half a layer cake. Then I tried making an over-the-stove 7-minute frosting recipe that accompanied the cake recipe but seemed improbable, and was--it utterly failed. So I stuck with what never fails to please: whipped cream and chocolate. Et voila, a tasty cake.
Ingredients
- 1 C whipping cream
- 2 eggs, beaten
- 1 C sugar
- 1 t vanilla
- 1.5 C sifted cake flour
- 1/4 t salt
- 2 t baking powder
- for filling and topping (measurements are very rough, as i use the force to do this):
- whipping cream, 3/4 C
- sugar, 1-2 T
- chocolate chips, 3/4 C
- milk, 1/8 C
- vanilla extract, 1t
Directions
Whip the cream until it holds its shape. Add the eggs and whip until light like foam. Add sugar and beat again. Add vanilla. Whisk flour, salt and baking powder together to aerate, and mix into batter. Bake in greased 10-inch round for 30 minutes at 350 degrees. The cake is done when it pulls away from the edges of the pan and a toothpick comes out clean.
I finished this cake by cutting it in half and making it into a half layer-cake. I put whipped cream (heavy cream whipped with a touch of sugar) in the middle and drizzled the top with a quick ganache made of semi-sweet chocolate chips, a dash of vanilla extract and a bit of milk.
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