Vanilla and Chocolate Layer Cake

    Vanilla and Chocolate Layer Cake

    6saves
    1hour30min


    6 people made this

    This cake can take a little bit of time but is worth the effort with a chocolate pound cake layered between two vanilla pound cakes soaked in coffee.

    Ingredients
    Serves: 8 

    • Vanilla Cake
    • 185g butter
    • 3/4 cup (185g) caster sugar
    • 1/2 teaspoon vanilla essence
    • 3 eggs
    • 1 1/2 cups (185g) plain flour
    • Chocolate Cake
    • 2 eggs
    • 1/2 cup (125g) caster sugar
    • 125g butter
    • 25g cocoa powder
    • 1/2 cup (70g) plain flour
    • 30g cornflour
    • Ganache
    • 200g chocolate
    • 100ml cream
    • For Assembly
    • 250ml coffee
    • 200g Nutella

    Directions
    Preparation:10min  ›  Cook:50min  ›  Extra time:30min chilling  ›  Ready in:1hour30min 

    1. Vanilla Cake: Preheat the oven to 180 degrees C. Butter and flour a square or rectangular cake tin.
    2. Beat the butter with a fork until creamy. Add the sugar and vanilla to the butter then continue to stir until smooth.
    3. Add the egg yolks then mix before adding the flour.
    4. Whisk the egg whites until stiff in another bowl then gently stir into the batter. Pour the mixture into the prepared cake tin.
    5. Bake in the preheated oven for 35 minutes. Remove from the oven and cool before removing the cake from the cake tin. Cut the cake horizontally to have two pieces.
    6. Chocolate Cake: Preheat the oven to 210 degrees C. Butter and flour a square or rectangular cake tin, the same as the one used for the vanilla cake.
    7. Separate the egg yolks from the whites. Whisk the yolks with the sugar in a bowl until white.
    8. Add the melted butter then mix before adding the cocoa powder, flour, cornflour to the bowl. Stir well.
    9. In another bowl whisk the egg whites until stiff and stir in the egg yolk mixture. Pour the batter into the prepared cake tin.
    10. Bake for 12 minutes then remove from the oven and set aside to cool before removing from the cake tin.
    11. Ganache: Grate the chocolate in a bowl. Bring the cream to the boil in a saucepan then pour it over the chocolate. Mix.
    12. For Assembly: Line a square cake tin with plastic wrap. Place a layer of vanilla cake first; soak it in coffee. Spread the ganache mixture then top with chocolate cake; pour some coffee over as well.
    13. Spread a layer of Nutella then cover with second vanilla cake and pour some coffee over again. Refrigerate for 30 minutes so that the ganache hardens.

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