Chocolate and Vanilla Cake

Chocolate and Vanilla Cake

The cake in your image looks delicious! Here’s a detailed guide to making a similar cake:

Ingredients:

• For the Chocolate Sponge:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
• For the Vanilla Sponge:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
• For the Vanilla Cream Filling:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons heavy cream
• For the Chocolate Ganache:
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
• For Decoration:
  • Fresh raspberries, blackberries, and slices of peach or apricot

Instructions:

1. Prepare the Chocolate Sponge:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
   • In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
   • Stir in boiling water (batter will be thin). Pour batter into prepared pans.
   • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
2. Prepare the Vanilla Sponge:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   • In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
   • Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until just combined.
   • Pour batter into prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
3. Prepare the Vanilla Cream Filling:
   • In a large bowl, beat butter until creamy. Gradually add powdered sugar, beating until smooth.
   • Beat in vanilla extract and enough heavy cream to achieve a spreadable consistency.
4. Prepare the Chocolate Ganache:
   • Place chopped chocolate in a heatproof bowl.
   • In a small saucepan, bring heavy cream to a simmer. Pour over chocolate and let sit for 5 minutes. Stir until smooth.
5. Assemble the Cake:
   • Place one chocolate sponge layer on a serving plate. Spread with a layer of vanilla cream filling.
   • Top with a vanilla sponge layer. Repeat layers, ending with a chocolate sponge layer.
   • Pour chocolate ganache over the top, allowing it to drip down the sides.
   • Decorate with fresh raspberries, blackberries, and slices of peach or apricot.

Additional Information:

• Recipe Difficulty: Intermediate – This recipe involves multiple steps including baking, layering, and decorating, which might require some baking experience.
• Preparation Time: Approximately 3-4 hours, including baking time and cooling time for the sponges before assembly.

Enjoy baking and decorating your beautiful cake! If you have any other questions or need further assistance, feel free to ask. 😊