Chocolate Sandwich Cake

My youngest sister Sapir (meaning Sapphire in Hebrew) loves chocolate cake. Because of her, my mother perfected all her chocolate cake recipes. The Chocolate Sandwich Cake was everyone’s favorite. It requires some time and patience to make, but the results are well worth it.  After our mother died five year ago, when Sapir was only 18, no one in the family  made this cake. This summer, when Sapir visited me in the US for the first time, she asked me if I have the recipe for this cake. Luckily, when I got married and moved here, more than 12 years ago, I had asked my mother to give me her recipes. When I baked the cake for Sapir, it was a bitter sweet moment to see her enjoying the cake which she hadn't had for years; since our mother had passed away. 

My youngest sister Sapir

Despite the fact that Sapir is the youngest of seven children, with three sisters and three brothers that are crazy about her, she is far from being spoiled. She lives in Jerusalem with her boyfriend Mark, works for the Cancer Association in the city, and studies interior design. She is crazy about music; I had an intensive music appreciation class when she was here. She plays different instruments, teaches herself music theory, and plays in a band. I don’t know how she does it all.

Today is Sapir’s birthday. I promised her to post this recipe, so she and everyone else can enjoy this great chocolate cake. Happy birthday my little Shappush, I love you very much.

Chocolate Sandwich Cake

To make the dough you can use wheat flour or spelt flour: bleached, unbleached, or whole. You can use refined sugar, less refined, or raw sugar. I tried making this cake using different kinds of flour and sugar with successful results. The only differences I found were when using spelt flour was that the dough was not as crispy as with wheat flour, and using unbleached flour and raw sugar will yield a cake with a more brownish color, as you see in the photo above.

To whip the eggs - powdered sugar works best.

Instead of using 9”X13” pan, you can use two 10” round pie pans.



2 butter sticks (8oz/260gr.)  - room temperature
½ cup sugar
2 &1/3 cup flour (12oz/350gr.)
1 tsp baking soda
1 tsp. baking powder
2 egg yolks
6 tbsp water
1 tbsp vanilla extract


1 chocolate bar (3.5oz/100gr.)
1 butter stick (4oz/130gr.)
½ cup sugar
½ cup water
2 heaping tbsp cocoa powder
2 heaping tbsp instant coffee
1 tbsp vanilla extract
1 cup almond/peanut butter (optional)
1 Vanilla bean (optional)

4 egg whites
1/3 cup powdered sugar
2 egg yolks


Preheat the oven to 350F/180C.
Grease 9X13 inches cake pan.


In a mixer - mix 2 butter sticks with sugar, add 2-egg yolks, water, and vanilla extract. Mix for a few minutes, until all ingredients are incorporated together.
In a bowl – mix flour with baking soda and baking powder.
Gradually add the dry ingredient into the mixer, until receiving a smooth dough with a sticky consistency.
Cover dough with a plastic wrap and let rest on the counter.


In a saucepan - on a medium low heat melt all the ingredients together for filling A, until you receive a thick chocolate sauce. Let it cool.

In a mixer whip – egg whites with powdered sugar to receive a white cream.
Using a spatula fold gently 2-egg yolks.

Using a spatula, gradually add the cool chocolate sauce into the whipped egg mixture – until receiving smooth mousse texture.

Putting it all together:

Split the dough into two equal parts. On a floured surface roll one part to cover a 9X13 pan surface. 
To transfer the dough in to a pan – roll dough on a rolling pin then unroll it into the pan.

Pour chocolate mouse on the dough.

Roll the second part of the dough and place on top of the chocolate mousse.

Bake for 20-25 minutes. Let cool before serving, so the chocolate filling can settle.


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