Sweets and Truffles

Wholemeal Chocolate Sandwich

Enjoy making this delicious Wholemeal Chocolate Sandwich for your family and friends to have as a delicious afternoon treat.

What is a Wholemeal Chocolate Sandwich?

This recipe was born in the Seventies when there was a sudden surge of partiality for all things healthy and ‘whole’. The problem was, ‘whole’ sometimes meant heavy. Not so with this one, though, as the wholemeal flour gives an extra special moistness to the cake. This Cake is made up of 3 delicious layers of Chocolate Wholemeal sandwiched together with   Chocolate Honeycomb buttercream and wrapped in a delicious Chocolate Glacé Icing

In addition, you can also try making this cake using our amazing range of Natural Flavoured Cocoa Powders! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.

Ingredients 

Cake
 
280ml Cooking Oil
112g Golden Syrup
280ml Milk
336g Brown sugar
4 Eggs
366g Wholemeal Flour
28g Baking Powder
56g Sugar and Crumbs Natural Non- Flavoured Cocoa Powder
 
Chocolate Glacé Icing
 
366g  Sugar and Crumbs  Chocolate Honeycomb Natural flavoured Icing Sugar  ( You can use any of the Chocolate Natural Flavoured Icing Sugars for the topping.)
 
Chocolate Buttercream
 
250g Softened unsalted butter
500g Sugar and Crumbs Honeycomb Natural Flavoured Icing Sugar
 
Instructions
 
Preheat oven to 150c / Gas Mark 4
 
1.  Combine the oil, syrup, milk, sugar, and eggs in your mixing bowl and use the beater on your machine to mix together well. You can do this by hand but ensure you have combined all the ingredients together.

2. In a separate bowl mix together the wholemeal flour, baking powder, and the Sugar and Crumbs Natural Non- Flavoured Cocoa Powder.

3. Grease and line 3 x 8-inch loose-bottomed sandwich tins

4. Add the dry ingredients to the liquid mixture and beat until smooth. ( this is a very liquid mixture ).

5. Pour into your prepared sandwich tins and bake in the oven for 30 minutes or until the sponge is springy to touch.

6. Allow the cakes to cool slightly then remove from the tins and cool on a wire rack.

7. Whip the butter in the mixer until it is light and fluffy.

8. Add the Sugar and Crumbs Honeycomb Natural Flavoured Icing Sugar and chop in with a palette knife to avoid an icing cloud in your kitchen, mix slowly, and once all the butter and the icing sugar has combined mix on full speed for 30 seconds. If the buttercream still appears quite firm add 1 -2 Tbsp of boiled water to the mixture.

9. Place one of the cooled chocolate sandwich layers on to a prepared cake drum or cake plate of your choice. Spread a generous amount of buttercream to the layer and spread evenly. Add a second layer on top. repeat this process.

10. For the Glacé Icing mix, the Sugar and Crumbs Chocolate Honeycomb Natural Flavoured Icing Sugar with enough water to form a thick but spreadable paste.

11. With a palette knife start to coat the sides of the cake with the Glacé icing and finish off by coating the top of the cake.

12. Dip your palette knife into a jug of hot water and quickly dry and use the hot knife to smooth and even coat the glacé icing.

13. Use the remaining buttercream you have left to decorate the top of your cake wit swirls by using the Wilton 1M star piping nozzle or by using any nozzle of your choice.

 

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