Monday, 27 February 2012

Double Chocolate Layered Vanilla Sponge

 I created this cake using various different recipes that I know and different frostings that I researched and it seemed to work very well.
It is a 3 layered vanilla sponge with a whipped white chocolate ganache frosting and a whipped dark chocolate ganache frosting.
This helps to make the cake not too rich and not too sweet as the different chocolates complement each other well.
Cake Ingredients

300g butter
300g caster sugar
300g self raising flour
6 eggs
1.5 tsp baking powder

Method

Cream the softened butter with the caster sugar until it is soft and pale in colour.
Then add the flour, whisked eggs and baking powder. Mix until just combined.
Split the mixture evenly between 3 20cm cake tins which have been lined and greased.
Bake at about 170 degrees C for approximately 20-25 mins until they are cooked.
Leave in the tin to cool slightly and then take out and cool completely on a wire rack.

Frosting Ingredients

350g white chocolate
85g dark chocolate (at least 70% cocoa solids)
475ml double cream (You may need a little more to ensure you have enough after bringing it to boiling point)

Method

Pour the cream into a saucepan and warm until it is almost at boiling point. Keep stirring it to make sure a skin doesn't form on top.
Break the chocolate into 2 bowls (One bowl with white and one bowl with dark)
Pour 125ml of the cream onto the dark chocolate
Pour 350ml of cream onto the white chocolate
Slowly mix the cream with each of the chocolates until you have 2 smooth mixtures.
Leave to cool to room temperature and then whisk each one in turn with an electric whisk until it is soft and fluffy.
You may need to put them in the fridge to firm up a bit more to make them easier to use on the cake.

Once the cakes are completely cool and the frosting is at the right consistency to frost onto your cake you can assemble in any way you want.
There is enough dark chocolate frosting to put in one layer of the cake, and enough white chocolate frosting to use in one layer of the cake and also to frost the outside of the cake.
I put a little raspberry jam in between the cake and my dark chocolate frosting as it was very rich and I wanted to sweeten it slightly.

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