Homemade cakes with double cream are a delightful treat that brings a touch of sweetness and indulgence to any occasion. Whether it’s a birthday celebration, an afternoon tea, or just a cozy dessert at home, these cakes are sure to impress with their rich flavor and delightful texture. With fluffy layers of cake and creamy goodness, each bite is a little piece of heaven. Let’s dive into how you can make this delicious dessert at home!
What Goes into This Homemade Cakes with Double Cream
To create your own delicious cakes enriched with double cream, you’ll need to gather these ingredients:
- Eggs (size M): 3
- Pinch of salt: 1
- Granulated sugar: 160 g (about ¾ cup)
- Vanilla extract: 1 teaspoon
- Vegetable oil (sunflower or rapeseed): 200 ml (about ⅘ cup)
- Semi-skimmed milk: 200 ml (about ¾ cup)
- Plain flour: 250 g (about 2 cups)
- Unsweetened cocoa: 30 g (about ¼ cup)
- Baking powder: 15 g (1 packet or about 1 tablespoon)
- Chilled whipping cream (33%): 200 ml (about ¾ cup)
- Powdered sugar: 1 to 2 tbsp (to taste)
- Mascarpone or soft cottage cheese: 125 g (about ½ cup)
- Hazelnut cream (like Nutella): 2 tbsp
- Chocolate pudding in a jar (like Danette): 125 g (about ½ cup)
- Brewed coffee: for moistening
How to Make Homemade Cakes with Double Cream
Follow these simple steps to whip up your own homemade cakes with double cream:
- In a large bowl, break the eggs, add a pinch of salt, sugar, and vanilla extract. Whisk until the mixture is fluffy and light.
- Pour in the vegetable oil and milk, stirring briefly to combine.
- Sift in the plain flour, cocoa powder, and baking powder, mixing until you have a smooth batter.
- Line a baking sheet with baking paper and pour the prepared dough onto it.
- Bake in a preheated oven at 180°C (about 350°F) for 15 minutes, or until a skewer comes out clean.
- For the cream filling, whip the chilled whipping cream with mascarpone and powdered sugar until it forms stiff peaks.
- In a separate bowl, mix the hazelnut cream with the chocolate pudding until smooth and combined.
- Once the cake is cool, cut out circles using a cookie cutter and brush each circle with brewed coffee to add moisture.
- Pipe the white cream mixture around the edge of each circle, fill the center with the chocolate mixture, then cover with more of the white cream.
- Sprinkle with any leftover dough crumbs and press gently to help everything stick together.
- Refrigerate for at least 1 hour before serving to allow the layers to set.
How to Serve Homemade Cakes with Double Cream
When you’re ready to serve your homemade cakes, carefully plate each piece for a lovely presentation. You can garnish with fresh berries, a drizzle of chocolate or caramel sauce, or even a dusting of cocoa powder for that extra touch. Pair them with a cup of coffee or a warm tea to complement the rich flavors, making it a perfect end to any meal or a sweet afternoon treat.
Helpful Tricks for Homemade Cakes with Double Cream
- Make Ahead: You can prepare the cake layers in advance and assemble them just before serving; this saves time on the day of your event.
- Flavor Variations: Feel free to experiment by adding citrus zest (like lemon or orange) to the cream filling for an extra zing or swap the hazelnut cream for almond or peanut butter for a twist.
- Serving Temperature: For the best flavor and texture, serve the cakes chilled but not too cold. Allow them to sit at room temperature for about 10-15 minutes before serving.
Homemade Cakes with Double Cream FAQs
1. Can I use other types of cheese instead of mascarpone?
Yes! Soft cottage cheese works well, but if you want something creamier, consider using ricotta cheese.
2. How can I make the cake chocolate-y?
You can increase the cocoa powder by a tablespoon or substitute half of the plain flour with more cocoa for a richer chocolate flavor.
3. Can I store the leftover cakes?
Yes! Store them in an airtight container in the fridge for up to 3 days. Just be aware that the cream may soften a bit over time.
Homemade cakes with double cream are an absolute delight, perfect for any special occasion or just a satisfying treat. I hope you give this recipe a go and enjoy each luscious bite. Happy baking!
Homemade Cakes with Double Cream
Delightful homemade cakes enriched with double cream, perfect for any occasion.
Cake Base
- 3 pieces Eggs (size M)
- 1 pinch Pinch of salt
- 160 g Granulated sugar ((about ¾ cup))
- 1 teaspoon Vanilla extract
- 200 ml Vegetable oil (sunflower or rapeseed) ((about ⅘ cup))
- 200 ml Semi-skimmed milk ((about ¾ cup))
- 250 g Plain flour ((about 2 cups))
- 30 g Unsweetened cocoa ((about ¼ cup))
- 15 g Baking powder ((1 packet or about 1 tablespoon))
Cream Filling
- 200 ml Chilled whipping cream (33%) ((about ¾ cup))
- 1 to 2 tablespoon Powdered sugar ((to taste))
- 125 g Mascarpone or soft cottage cheese ((about ½ cup))
- 2 tablespoon Hazelnut cream (like Nutella)
- 125 g Chocolate pudding in a jar (like Danette) ((about ½ cup))
- for moistening Brewed coffee
Preparation
- In a large bowl, break the eggs, add a pinch of salt, sugar, and vanilla extract. Whisk until the mixture is fluffy and light.
- Pour in the vegetable oil and milk, stirring briefly to combine.
- Sift in the plain flour, cocoa powder, and baking powder, mixing until you have a smooth batter.
- Line a baking sheet with baking paper and pour the prepared dough onto it.
- Bake in a preheated oven at 180°C (about 350°F) for 15 minutes, or until a skewer comes out clean.
Cream Filling
- For the cream filling, whip the chilled whipping cream with mascarpone and powdered sugar until it forms stiff peaks.
- In a separate bowl, mix the hazelnut cream with the chocolate pudding until smooth and combined.
Assembly
- Once the cake is cool, cut out circles using a cookie cutter and brush each circle with brewed coffee to add moisture.
- Pipe the white cream mixture around the edge of each circle, fill the center with the chocolate mixture, then cover with more of the white cream.
- Sprinkle with any leftover dough crumbs and press gently to help everything stick together.
- Refrigerate for at least 1 hour before serving to allow the layers to set.
Make Ahead: You can prepare the cake layers in advance and assemble them just before serving to save time. Flavor Variations: Add citrus zest to the cream filling for extra zing or swap hazelnut cream for almond or peanut butter. Serve chilled but allow to sit at room temperature for 10-15 minutes before serving.
