Delicious vanilla & chocolate cake with chocolate frosting

This is my youngest daughter’s favorite cake. It combines a flavorful vanilla and chocolate sponge cake with a creamy, irresisitible frosting. We always top this beauty with fresh berries, which makes this the perfect cake for any special occasion. I am using dark chocolate in the cake and part of the frosting to bring out that extra chocolate flavor. If you like milk chocolate a lot better, you could substitute some of the dark chocolate for milk chocolate. I woudl always recommend using dark chocolate, though.

I am eating a piece of this cake, as I am writing this blog post and …what shall I say. It’s so good! Happiness in every bite.

Recipe for 1 two or more layered cake

• 6 eggs
• 300 grams of soft butter
• 250 grams of white sugar
• 2 packages of vanilla sugar
• 300 grams of flour
• 3 tsp of baking powder
• 80 grams of dark chocolate
• 1 tsp of vanilla extract
• a pinch of salt

We start this recipe by separating the eggs. Whip up the egg whites with the pinch of salt until it forms stiff peaks. Transfer the egg whites to another bowl and mix together the soft butter, the sugars and the egg yolks. Mix this until it combines completely into a batter. Then add the flour and the baking powder and mix again. Now you can either line two squared or two round, small baking pans with baking paper or grease it generously and sprinkle with a little bit of flour. You will need two baking pans since we will split up the batter into a vanilla and a chocolate sponge. Preheat the oven to 180 Degrees.

Carefully fold in the egg whites, until fully incorporated. Now split the batter into two equal parts. Add 1 tsp of vanilla extract to the vanilla cake and transfer to the first baking pan. Melt 80 grams of dark chocolate and fold it into the secod half of the batter. Fully combine this and then transfer this to the second baking pan. Bake the two sponges for 25 to 30 minutes. After 25 minutes you can check for the first time, if a wooden stick comes out clean. Let the cake cool down in the pan and then move this to a cooling rack to cool completely. Depending on the height of the cake, you can cut the sponges in half and spread the frosting between the layers.

World’s best chocolate frosting

This frosting is such a highlight. Let me tell you, you will not be able to stop eating it, right out of the bowl. This recipe is meant for quite a bit of frosting. This is enough to spread this in between the layers and on top as an additional layer and a little bit for decorating the cake.

Recipe

• 300 grams of softened butter
• 210 grams of powdered sugar
• 90 grams of dark cocoa powder
• 300 grams of melted chocolate 150 grams of milk chocolate / 150 grams of dark chocolate
• 300 grams of cream
• pinch of salt

Begin the frosting by melting the chocolate in a microwave or over a pot with boiling water. Mix the butter and the powdered sugar with a hand mixer or in a stand mixer until the butter has become lighter in color and the sugar has completely combined with the butter. Add the melted chocolate and and the cocoa powder. Mix again and add the cream at last. Fully combine everything and beat until it has reached your desired stiffness. The frosting can be transferred to a piping bag and can be used right away. If you don’t use it right away, you can store the frosting in the fride, but it needs to have room temperature, so you can pipe it.

Once the sponges have cooled down, you can either split the cakes in order to add extra layers, or you can spread the frosting between the vanilla and the chocolate cake layer. I also spread the frosting on top and decorate with berries. Tadaa. The cake is done and can be eaten right way. This cake can be eaten up to 5 days, when it has been stored in the fridge. Well, if it lasts that long. In our house that is not usually the case. While I wrote this blog post my youngest daughter had another piece and she said- this is the very best cake in the whole world. Kids are great. I love them.

I’d love to hear, what you think about this indulgent cake. It’s soo good!

Love and happiness,

Sue