White & dark chocolate cake

White & dark chocolate cake

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(45 ratings)

By

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Cooking time

Prep: 30 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Cuts into 12 slices

For big celebrations this cake is a must, four layers of moist sponge, lashings of chocolate ganache and the crunch of Maltesers

Nutrition and extra info

Additional info

  • Cake only
Nutrition info

Nutrition per serving

kcalories
565
protein
7g
carbs
51g
fat
39g
saturates
22g
fibre
1g
sugar
37g
salt
0.62g

Ingredients

  • 175g butter, softened, plus extra for greasing
  • 100g white chocolate (we like M & S or Green & Black’s with real vanilla)
  • 100g dark chocolate (70% cocoa)
  • 3 eggs
  • 100ml whole or semi-skimmed milk
  • 175g caster sugar
  • 1 tsp baking powder
  • 200g self-raising flour
  • 2 tbsp very strong coffee (instant is fine)
  • 1 tsp vanilla extract

For the ganache and to decorate

  • 284ml pot double cream
  • 200g dark chocolate (70% cocoa)
  • 50g white chocolate, melted
  • small bag white chocolate Maltesers (optional)

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter and bottom-line 2 x 20cm sandwich tins. For the cake, break the white and dark chocolate into two small bowls, then melt in the microwave on High for 1 min or over a pan of simmering water. Put everything else, except the coffee and vanilla, into a large bowl, then beat until creamy.
  2. Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl, and the vanilla and melted white chocolate to the other. Stir until mixed through, then tip into the tins. Bake for 20-25 mins until risen and slightly shrunk from the sides of the tins. Cool in the tins for a few mins, then turn onto a wire rack.
  3. For the ganache, heat the cream in a pan, then break the dark chocolate into a large bowl. Once the cream is just boiling, pour it onto the chocolate, then leave for 5 mins. Stir until smooth, then leave until thickened and cool. Split the cakes in two across the middle (a bread knife works well), layer up the pieces, alternating white and dark layers, and sandwiching, then topping them with the ganache.
  4. To decorate, spoon the melted white chocolate into a piping bag with a fine nozzle (or use a sandwich bag and snip off the end instead). Zig-zag the white chocolate over the cake, then finish with a scattering of white Maltesers. Serve on its own or for dessert with pouring cream. Best eaten on the day, but keeps in an airtight container for up to 3 days.

Recipe from Good Food magazine, April 2008

Comments, questions and tips

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Comments

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saschlet's picture
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Great cake! Simple yet impressive. I used extra vanilla in place of the coffee and used Nigella's Yule log buttercream for the top. Do not microwave the white chocolate on high - it will crumble and burn on the inside!

saschlet's picture
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What a fab cake! Easy enough to make. I used 1tsp vanilla extra instead of coffee as it was for kids. I used a more simple ganache (200g dark chocolate and 80ml heated cream). Also used Nigella's Yule log buttercream on top as it's the best I've found. It's quite impressive when you cut into it!
Melt your white chocolate very gently in the microwave (almost defrost setting!) as it will burn the inside and make it crumbly!

ebrierley's picture
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Great recipe. We used raspberry jam in the middle layers rather than ganache, which worked well. It might have been too much otherwise. Kids and adults all loved it.

Luther King's picture

I Love to bake this cake. Especially for birthday of my brother.

robinson79's picture

I loved baking this cake - my first time and it came out amazingly good. Everyone at my sisters birthday loved and and have made requests!!!

Jessica28's picture

Swapped dark for milk chocolate and still yummy!! Topped it off with white and milk choc stars and milky bar crispy rolls for a birthday celebration! A must have for chocolate lovers :-D

kathleen64's picture

Made this in the middle of the night for eldest son to take to school. Had to used butter icing instead of ganache and divided mixture badly so could only split the vanilla layer. However end result was still excellent ! Well worth a try

rachel4500's picture
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This cake is great! I made it for a party, and it went down very well. You can definitely taste the chocolate in the cake itself mmmmm. I will be making this again!

grewal's picture
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Made this for my mums birthday and it looked exactly like the picture.
Was very easy to make and put together. I did leave out the coffee as we're not a huge fan and I added 2tsp vanilla for extra flavour. Some ate it a room temp and others ate slightly warm as the ganache melted making it gooey. People liked it either way, but I preferred it warm :-)
Overall a very good cake as its easy to make, looked impressive and tasted great, would definitely recommend.

kaitywoohoo's picture
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Made this for a weekend away with the family and friends. Was an absoloute hit, really simple and easy to make but I would say to seive in the flour and I found it easier with an electric mixer to make it smoother. Would defiantly make again, such a nice recipe and cake!

christalwater's picture
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Just delicious !!!

andreaevens20's picture

I just made this cake a lot easier than expected. I doubled up to make a larger cake. I left in the oven for an extra 15-20 mins and was perfect. I made for someones birthday and they was very happy. was very moist and i really enjoyed it I have made two and the second one looked like a shop bought one. I found It very expensive to make and would only make for special occasions. I think I would use btter icing again.

yvonlo's picture
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Presentation was good. But the cake layer is very thin when cut into 2 and started to break when cut. As the ganache hardens the whole cake feels hard and not soft and moist.

alexcooles's picture
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Also forgot to mention, i've made this cake four times and have made mini ones aswell. All went down a treat, and looked exactly like the picture!

alexcooles's picture
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This is literally the best cake ever. No joke. When I made it ALL of my friends wanted the recipe and it smelt AMAZING! Tasted pretty good too!

juliebahrain's picture
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Made this for a friend's birthday. I had to cook it for an extra 10 mins. It's a lovely light cake and not too sweet but I didn't have enough ganache to sandwich all the layers together.

rikkeharders's picture
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Really good cake. Esay to make..

vicplum's picture

I used the white chocolate part of this cake as the recipe for my daughter's wedding cake. I made three square tiers 7" , 9" and 11" and everyone loved it.

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