- 175g butter, softened, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g white chocolate (we like M & S or Green & Black’s with real vanilla)
- 100g dark chocolate (70% cocoa)
- 3 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100ml whole or semi-skimmed milk
- 175g caster sugar
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 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)
Want to see what this recipe costs at different supermarkets? Compare in one place here:
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.
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.
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.
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.
Make it for Easter
If you want to give this cake a special Easter touch, you could arrange eleven Maltesers around the top in a ring to make a simnel cake of sorts