Introduction
Indulge in a delightful combination of rich chocolate sponge and velvety vanilla and chocolate cream layers. This decadent Chocolate Vanilla Layer Cake, topped with melted white chocolate and pralines, is perfect for any celebration or a sweet escape. Every bite is a heavenly experience that melts in your mouth, making it ideal for chocolate lovers and dessert enthusiasts alike.
Detailed Ingredients with measures
For the chocolate cake:
– 200g flour
– 200g sugar
– 75g cocoa powder
– 1 tsp baking powder
– 1 tsp baking soda
– 1 pinch salt
– 2 eggs
– 240ml milk
– 120ml vegetable oil
– 2 tsp vanilla extract
– 240ml hot water
For the vanilla cream:
– 500ml milk
– 1 packet vanilla pudding powder
– 2 tbsp sugar
For the chocolate cream:
– 200g dark chocolate
– 200ml heavy cream
For the topping:
– 200g white chocolate
– 50g dark chocolate shavings
– Chocolate pralines for decoration
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 10-12 servings
Directions
1. Bake the Chocolate Cake:
– Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
– Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
– Slowly stir in the hot water until the batter is smooth (it will be thin).
– Divide the batter evenly between two greased cake pans.
– Bake at 180°C (350°F) for 30-35 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
2. Prepare the Vanilla Cream:
– In a saucepan, heat milk and sugar until warm but not boiling.
– Mix in the vanilla pudding powder, stirring continuously until the mixture thickens.
– Let it cool, stirring occasionally to prevent a skin from forming.
3. Make the Chocolate Cream:
– Melt dark chocolate with warm heavy cream in a bowl over simmering water (or use a microwave).
– Stir until completely smooth, then cool it to a spreadable consistency.
4. Assemble the Cake:
– Place one chocolate cake layer on a serving plate and spread the vanilla cream evenly on top.
– Add the second cake layer and cover the top and sides with the chocolate cream.
– Drizzle with melted white chocolate for a glossy finish.
– Decorate with dark chocolate shavings and chocolate pralines.
– Refrigerate the cake before serving for the best texture.
Enjoy this moist and creamy Chocolate Vanilla Layer Cake at your next gathering or just to treat yourself!
Detailed Directions and Instructions
1. Bake the Chocolate Cake 🍫:
In a large bowl, combine 200g of flour, 200g of sugar, 75g of cocoa powder, 1 tsp of baking powder, 1 tsp of baking soda, and a pinch of salt. Create a well in the center and add 2 eggs, 240ml of milk, 120ml of vegetable oil, and 2 tsp of vanilla extract. Mix until you achieve a smooth batter. Gradually incorporate 240ml of hot water, resulting in a thin batter. Divide this batter evenly between two greased cake pans. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes. Check doneness with a toothpick – it should come out clean. Allow the cakes to cool completely before removing them from the pans.
2. Prepare the Vanilla Cream 🍦:
In a saucepan, heat 500ml of milk and 2 tbsp of sugar over medium heat until warmed, but do not let it boil. Stir in a packet of vanilla pudding powder, whisking continuously to avoid lumps. Continue to cook and stir until the mixture thickens. Once thickened, remove from heat and let it cool, stirring occasionally to prevent a skin from forming.
3. Make the Chocolate Cream 🍫:
In a heatproof bowl, melt 200g of dark chocolate with 200ml of heavy cream over a pot of simmering water, or microwave in short bursts, stirring frequently. Once fully melted and smooth, allow it to cool until it reaches a spreadable consistency.
4. Assemble the Cake 🍰:
Start with one layer of chocolate cake on a serving plate. Generously spread the prepared vanilla cream over the top. Carefully place the second chocolate cake layer on top. Using a spatula, cover the top and sides of the cake with the chocolate cream. For a dazzling touch, drizzle melted white chocolate on top. Add dark chocolate shavings and chocolate pralines for decoration. Chill the completed cake in the refrigerator for a while before serving to enhance its texture.
Notes
Serving Size:
This decadent cake serves about 10-12 people, making it ideal for gatherings and celebrations.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving for the best texture.
Chocolate Alternatives:
Feel free to use milk chocolate instead of dark chocolate for a sweeter taste, or a dairy-free chocolate substitute if needed.
Decorative Ideas:
Experiment with different toppings such as crushed nuts, edible flowers, or drizzled caramel for a personalized touch.
Cook techniques
Baking the Chocolate Cake
Using the proper mixing technique is key to achieving a moist chocolate cake. Combine the dry ingredients first, then add the wet ingredients, mixing until just combined. This helps to incorporate air without overmixing, which can lead to a dense cake.
Creating the Vanilla Cream
Heat the milk gently and stir in the vanilla pudding powder to thicken it, ensuring constant stirring to avoid lumps and a skin forming on top. This creates a smooth and creamy layer for the cake.
Melting Chocolate for Chocolate Cream
Melt the dark chocolate and cream together using a double boiler or microwave. Stir continuously to obtain a silky consistency, cooling it slightly until it reaches a spreadable texture.
Assembling the Cake
Layering the cake correctly is crucial. Spread the vanilla cream evenly on the first cake layer, ensuring it reaches the edges. After adding the second layer, cover the entire cake with chocolate cream, smoothing the sides for an elegant finish.
Decorating the Cake
For an eye-catching decoration, drizzle melted white chocolate over the top and sprinkle dark chocolate shavings and pralines. Refrigerating the cake enhances the flavors and texture.
FAQ
Can I use different types of flour for the chocolate cake?
Yes, you can experiment with different flours, but using all-purpose flour is recommended for optimal results. Gluten-free flour can be used but may alter the texture.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
Can I make this cake in advance?
Absolutely! You can bake the cake layers a day or two in advance and store them wrapped in plastic wrap at room temperature or in the fridge.
Can I substitute dark chocolate in the chocolate cream?
Yes, you can use semi-sweet or milk chocolate to alter the flavor profile, but this will change the richness of the cream.
How should I store the Chocolate Vanilla Layer Cake?
Store the cake in an airtight container in the refrigerator. It’s best consumed within 3-4 days for optimal freshness.
Conclusion
Indulging in this Chocolate Vanilla Layer Cake is a true treat for the senses. The combination of rich chocolate and creamy vanilla layers offers a perfect balance of flavors and textures, making every bite a delightful experience. Whether for a special occasion or simply to satisfy a sweet tooth, this cake is sure to impress and bring joy to any gathering.
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Chocolate Vanilla Layer Cake
Ingredients
Method
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
- Slowly stir in the hot water until the batter is smooth.
- Divide the batter evenly between two greased cake pans.
- Bake at 180°C (350°F) for 30-35 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
- In a saucepan, heat milk and sugar until warm but not boiling.
- Mix in the vanilla pudding powder, stirring continuously until the mixture thickens.
- Let it cool, stirring occasionally to prevent a skin from forming.
- Melt dark chocolate with warm heavy cream in a bowl over simmering water, or use a microwave.
- Stir until completely smooth, then cool it to a spreadable consistency.
- Place one chocolate cake layer on a serving plate and spread the vanilla cream evenly on top.
- Add the second cake layer and cover the top and sides with the chocolate cream.
- Drizzle with melted white chocolate for a glossy finish.
- Decorate with dark chocolate shavings and chocolate pralines.
- Refrigerate the cake before serving for the best texture.
