Super yummy choco vanilla cake…I am a big fan of chocolate cakes, but the combination of chocolate and vanilla is something I prefer over chocolate only cakes. This recipe is quite similar to black forest cake base recipe, the only difference being application of chocolate ganache on the top instead of whipped cream and cherries. This cake is light and fluffy, but still has a deep flavor of chocolate in it. It’s by far is one of the easiest recipes of chocolate ganache and a must try!
Yields: 10 – 12 pieces (7 * 4 inch cake)
For the Base
Cake/all purpose flour: 150 grams
Baking Powder: 1 and ½ tsp
Corn flour: 45 gm
Corn/canola oil: 105 gm
Water: 128 gm
Vanilla extract: 1 tsp
Eggs at room temp: 8 (yolk and whites separated)
Sugar: 180 gm
Cream of tartar: 1/4 tsp
Cocoa powder: 20 gm separated in 2 halves
For the Frosting:
1 cup whole milk
1 pound semi sweet chocolate chip
Heavy whipping cream : 250ml
Method for Cake base
- Preheat the oven to 375F/190C
- Mix the sifted cake flour, corn flour, baking powder, vanilla extract, corn oil, egg yolks and water together till smooth in a medium bowl
- Whip the egg whites, cream of tartar and sugar using whisk attachment in a stand mixer, till it gets foamy and soft peaks form. This should take anywhere from 7 to 10 minutes
- Mix the whipped egg whites and the flour mix prepared in step two
- Divide the mixture in three equal batches
- Add 10 gram cocoa each in two of the batches and leave the third batch as it is
- Bake the three batches in three different pans of 7 inch each at 375F for 25 to 30 minutes or until a toothpick inserted in the middle of cake comes out clean
- Boil the milk in a small pan and once it starts boiling, pour it over the chocolate chip and using a hand whisk mix it together
- Bring the mixture to the room temperature. Once the mixture comes to room temperature, using a whisk attachment on a stand mixer, whisk it until the mixture becomes light and fluffy. This will take 10 – 15 minutes
- You should not worry about over whipping the chocolate mixture
- Using a whisk attachment on a stand mixer, whip the heavy cream till soft peaks forms. This will take 10 – 12 minutes.
- Once cake base cools down, place the cake base with cocoa at the bottom. Apply whipped cream on top, about ½ an inch high.
- Place the cake base without cocoa on the top of it. Repeat the process of applying the whipped cream on the top of the cake.
- Place the third cake base with cocoa on top of it and apply chocolate ganache on the top and the sides.
- Decorate with chocolate shavings, whipped cream or anything you fancy!