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Chocolate-Vanilla Cake

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  • (1)
  • Preparation time: 2 h
  • Difficulty:
    • difficulty
    • difficulty
    • difficulty
    • difficulty
    • difficulty
  • Number of ingredients: 17
chocolate-vanilla cake

The classic combination of chocolate and vanilla never disappoints. The vanilla filling is flavored with BAM vanilla paste, which is the perfect substitute for a vanilla pod and is also very handy – the pump makes it easy to use and measure out the right amount. This makes the baking easier and much less messy. The leftover egg whites can be used to make the excellent Pavlova cake. 

You can also make: 

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Chocolate-Vanilla Cake

  • Preparation time: 2 h
  • Difficulty:
    • difficulty
    • difficulty
    • difficulty
    • difficulty
    • difficulty
  • Number of ingredients: 17

Ingredients:

  • 120 ml milk (80 ml for the lighter sponge and 40 ml for the darker sponge)
  • 1 teaspoon powdered sugar

Instructions:

1. Step

Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Prepare two 18 and 16 cm cake pans. Sift the flour over the egg mixture and stir it in gently with a spatula. Put slightly more than half of the batter in the larger cake pan, add cocoa to the rest of the mixture and put in the smaller cake pan. Level out both batters and bake the sponges for 13 minutes.

2. Step

While baking the sponge, prepare the vanilla filling first, as it takes lon- ger to cool down. Bring 100 ml milk to a boil; mix 50 ml milk with sugar, vanilla, egg yolks and starch until smooth. When the milk boils, add the yolk mixture while stirring, then continue to cook until it thickens, stirring constantly. Set the prepared filling aside and cover with a plastic wrap in direct contact. Whip the cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes.

3. Step

Melt the chocolate and 50 g whipping cream in a double boiler, whip the rest of the cream (150 g) and refrigerate. Soak gelatin sheets in cold water for 5 minutes. When the chocolate has melted, use it to dissolve the wrung-out gelatin and cool until lukewarm. Then fold the whipped cream into the lukewarm chocolate with a spatula.

4. Step

Put the white sponge on a stand, moisten and fit a cake ring. Coat with chocolate filling and level out the surface. Refrigerate the cake and finish the vanilla filling.

5. Step

Gently wring the sheets of gelatin and dissolve them in the warm vanilla filling. Then mix with a hand mixer until smooth – mix until the filling is silky and has no lumps. Fold the whipped cream to the vanilla filling with a spatula.

6. Step

Place the chocolate sponge cut to a 14 cm circle (4 cm less than the diameter of the cake) on top of the chocolate filling. Moisten the sponge and coat with vanilla filling – first fill in the space around the sponge. Level out the surface until smooth and place the cake in the refrigerator to set.

7. Step

Remove the cake ring from the chilled cake and decorate as desired.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-2,57 €
Total:
23,13 €
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