Chocolate and Vanilla Layer Cake
Quite a simple recipe this one but it does take a lot of time and effort unfortunately. However, the result is amazing so it’s certainly worth it for the special occasion. After yesterdays “healthy” Orange and Lemon Cupcakes, I wanted to see if the same “no-butter” sponge recipe could be applied to a bigger sponge cake and it was a nice surprise to find that yes, it can. I don’t think this justifies eating the whole cake by yourself though…
Ingredients: (Ounce to Gram Conversion Chart)
10oz Caster Sugar
300ml Vegetable Oil
300ml Natural Yogurt
3tsps Vanilla Extract
11oz Self-Raising Flour
1 ½ oz Cocoa Powder
13oz Icing Sugar
5oz Butter (soften in a microwave, full-power for 10-15 seconds)
8oz Granulated Sugar
1 Can of Condensed Milk (roughly 14oz)
Grease and line two round tins that are the same size (see Mama Molloy’s – The home of home-baking).
I made the two sponges simultaneously in two separate bowls, but you can make them both in one bowl and then split the mix in two after the natural yogurt goes in if you prefer.
In one mixing bowl, place 5oz caster sugar and 150ml of oil and whisk together with an electric whisk. Do the same in another mixing bowl. Gradually whisk in 2 eggs to one bowl and 2 eggs into the other. Whisk in 150ml of natural yogurt into one bowl and then 150ml into the other. Into one bowl, whisk 2tsps vanilla.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
To the vanilla bowl, sieve in 6oz self-raising flour, holding the sieve about head-height and then fold in the flour. Do the same in the other bowl but with 5oz flour and 1oz cocoa powder. Transfer the cake mixture from one bowl to one of the prepared tins and the other bowl to the other tin.
Bake both cakes in the oven for 35mins and then take out and allow to fully cool.
In a mixing bowl, make buttercream by creaming together 4oz butter and 8oz icing sugar. Add a teaspoon of vanilla and adjust the consistency with milk to get a loose paste that can be easily spread.
Cut the two cooled cakes in half. Place the bottom half of the vanilla cake onto a presentation plate/flat baking sheet/chopping board.
Spoon a third of the buttercream onto the sponge and spread it out evenly. Place the bottom half of the chocolate sponge on top and then cover with a third of the buttercream. Place the top half of the vanilla sponge on top and then the remaining butter cream. Top with the final sponge.
In a medium size pan on a medium heat, place the granulated sugar, 1oz butter and 3tbsps water. Heat the mixture until all the butter has melted and then stir in the condensed milk. Heat the mixture, constantly stirring, until it reaches 115oC (240oF). If you don’t have a thermometer, this temperature is when the mixture turns golden and thick (takes about 15mins to get there). Take off the heat and stir in the ½ oz of cocoa powder to form a chocolate fudge frosting.
Spread the frosting over the whole of the stacked cake using a palette knife.
Mix some water with the remaining 5oz icing sugar to produce a thick paste that can be piped. Pipe decorations on top of the cake with a piping bag to finish.