Eskimo Cake
A soft sponge with a rich velvety cream all covered in luscious chocolate ganache. Like an eskimo pie, this chilled dessert will send shivers down your taste buds.
Servings Prep Time
12slices 40minutes
Cook Time
40minutes
Servings Prep Time
12slices 40minutes
Cook Time
40minutes
Ingredients
Cake:
  • 4 eggsseparate whites from yolks
  • 1cup sugar
  • 10tbsp cold water
  • 2tbsp cocoa
  • 1/2tsp baking soda
  • 1cup floursifted
  • 1tsp vanilla
Cream filling:
  • 1cup sugar
  • 3tbsp flour
  • 2 eggs
  • 1tsp vanilla essence
  • 1cup warm milk
  • 250g buttersoftened
Chocolate glaze:
  • 2tbsp sugar
  • 2tbsp cocoa powder
  • 2tbsp sour cream
  • 50g butter
Instructions
Cake:
  1. Preheat oven to 180 degrees Celsius.
  2. Separate the egg whites from the yolks. Beat the whites until lightly fluffy and set aside.
  3. Combine the yolks with the sugar, beat until colour lightens.
  4. Add the baking soda, 10 tbsp cold water, vanilla, and 1 tbsp cocoa to the yolks, slowly stirring.
  5. Once combined, add the beaten egg whites and fold gently.
  6. Gradually stir in the flour.
  7. Pour batter into a greased cake tin. Tap the tin against the bench several times to settle contents.
  8. Bake for about 30-40 minutes or until an inserted skewer comes out dry.
Cream:
  1. In a saucepan mix together eggs, sugar and flour, beat well with a hand mixer slowly adding the warm milk until well combined.
  2. Place saucepan on a medium heat and, stirring constantly, bring to a boil (after the appearance of the first bubbles, keep on heat for 1 min).
  3. Remove from the heat and allow to cool completely.
  4. While the custard is cooling, beat the softened butter with vanilla, then, whisking constantly, add to the cooled custard mixture until all combined together into a rich cream.
Frosting:
  1. Mix sugar, cocoa powder and sour cream in a saucepan.
  2. Put on medium heat and bring to the boil, stirring constantly.
  3. Once boiling, remove from the heat and add butter, stirring well until smooth.
  4. Allow to cool slightly.
Assembly:
  1. Spread the cream filled over the cooled cake and refrigerate for 30 minutes.
  2. Pour the glaze over the cooled cream and return to the fridge to set fully.
Layered Sponge Dessert
Chocolate Fudge Sauce