Two-Colour Cake

    (2)
    45 minutes

    Here's a great layer cake recipe, very attractive to look at because of its two kinds of icing. Perfect for afternoon tea or coffee.


    2 people made this

    Ingredients
    Serves: 8 

    • 1 tablespoon apple cider vinegar
    • 3/4 cup (190ml) milk
    • 1 1/4 cups (270g) white sugar
    • 125g copha
    • 3 eggs
    • 1 1/2 cups (185g) plain flour
    • 2 tablespoons unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla essence
    • 1 teaspoon lemon essence
    • 85g butter or margarine, softened
    • 1 egg yolk
    • 1/8 teaspoon salt
    • 3 1/2 cups (600g) icing sugar
    • 2 tablespoons hot water
    • 2 tablespoons unsweetened cocoa powder

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Lightly grease and flour two 20cm diameter cake pans.
    2. Place the vinegar in a measuring cup and pour in the milk to equal 3/4 cup. Set aside.
    3. Beat the sugar with the copha in a mixing bowl. Add the eggs one at a time and continue beating until batter is smooth.
    4. Combine the flour, cocoa, baking powder, cinnamon, nutmeg and salt in another mixing bowl and stir to blend. Stir the flour mixture into the egg mixture, alternating with the milk mixture. Stir in the lemon and vanilla essences. Pour batter into prepared cake pans, dividing evenly.
    5. Bake in preheated oven until a toothpick or small knife inserted in the centre comes out clean, about 30 minutes. Cool 10 minutes. Run a small knife around the inside of the pans before inverting to remove the cakes. Allow cakes to cool completely before icing.
    6. To make the icing beat the butter, egg yolk and salt together in a mixing bowl. Gradually sift in the icing sugar, alternating with the hot water, stirring until smooth. Do not add the cocoa until step 7.
    7. To ice the cake place one layer on a cake plate. Use about half the icing to cover sides and top of the cake. Stir the cocoa into the remaining icing and blend well. Place the second cake layer on top of the first and ice with the chocolate icing, meeting the plain icing halfway down the side of the cake.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (2)

    by
    12

    I was looking for something a little different and this definitely hit the spot. I even forgot to add the two extracts and it still came out good. Be aware that this is a very dense cake...it won't rise much in the oven. On the bright side that made it really easy to get out of the cake pans. The mix of the two flavors of frosting was very good and it was all pretty easy to put together. My four year old son just rated it "the best frosting cake ever" lol.  -  18 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    3

    I think we need a bigger cake... This cake is quite nummy, but a horrible MESS! The cake itself is very thin and dense, and the icing is on absolute overload. I had to switch the plate I was icing on three times because it kept pooling over! In then end, I even had some left over in my hair. Haha. Anyway, the cake's flavor is definitely different (the unique spice blend was what lured me to this recipe), it almost reminded me of French Toast, but the lemon extract gives it a pinch of zest that separates it from any breakfast specialty or other cake. The icing topping it all off, though, was definitely THE icing. It's the only chocolate flavored icing I've ever thoroughly enjoyed, perhaps too much. =)  -  28 Sep 2007  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 3 collections