White & dark chocolate cake

White & dark chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(45 ratings)

By

Magazine subscription – 3 issues for £3

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
shamrock26's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I don't know where I screwed but it was dry and crumble, the white chocolate wasn't tasty... I'm disappointed but I think it comes from me because all the comments are good!

tropics's picture

I've just made the ganache in this recipe to use with the choc.
wedding cake. I found that the chocolate/double cream
mixture has become oily and when put in the fridge the
butterfat has set - hasn't affected the taste, just looks not very
nice. Perhaps our Australian double cream is different from the
UK variety? Any suggestions, anyone?

ermintrude75's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this into marbled cupcakes by putting a good spoonful of each batter into a cake/muffin case - it made 20 decent sized ones. Cooked for 25 mins at 160 (fan) but they sank a little on cooling. The 70% chocolate is a bit full-on for the ganache, as others have said. Would recommend Green & Black's "darker shade of milk" instead.

Also, microwaving on "full power" is a poor instruction. Please give an idea of wattage. After 1 min at "full power" (900W) my white chocolate was part-melted, and part-caramelised inside, as I found when I stirred it. I had to sieve out the burnt sugar! Maybe brand makes a difference?

dr_wizard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Left the coffee out and made this for a family celebration - went down an absolute treat - looks really impressive and tastes fantastic!

notmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy to make, nice light sponge, only one little niggle.... I couldn't really taste the white chocolate in the sponge, but I will probably make it again.

kathrynbraunton's picture

Can anyone please advise how much I would need to adjust the quantities in order to make the cake in 25cm pans? I'd like to make this cake for my daughters birthday, and need to make it larger in order to feed a large, extended family!

hattiechambers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fiddly to make with lots of washing up - however the finished cake did look and taste great (dark layer too strong/bitter for the kids though).

lauragemma's picture
  • 1
  • 2
  • 3
  • 4
  • 5

since making this for the first time i now always have one in the freezer as stand by , freezing does not alter the enjoyment of the cake .
My work colleages insist we have this cake once a month they call it debs teaser cake

georgeb74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice cake but I used dark choc that was too strong in taste (100%!!) so it was quite bitter (even when mixed with milk choc). I loved the white choc cake though and would prob make that again as a cake in its own right - lovely looking cake for easter though, everyone seemed to enjoy.

mother_ship's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious cake, great combination of sweet white and slightly bitter dark chocolate. Definitely needs longer cooking than stated and I have to say I didn't have the nerve to slice the layers in half, I was too worried about them breaking up. Also the ganache took *ages* to thicken up so it might be worth doing this first.

deesmith's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for my grandson's birthday party this weekend. I cooked it an extra 5 minutes as I had ready previous comments. It turned out beautifully, will definitely make it again. It was a big hit. Thank you Jane.

lauramillard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this a few times since last Easter, and have been asked to make it for lots of people's birthdays. I leave out the coffee and it still tastes great. I find it's easier to cook the cakes as four seperate ones. This means they take less time to cook and there's no danger of them breaking when you split them.

sana70's picture

This recipe looks good but the egg size is not mentioned. Those of you who have tried this out pl. let me know the egg size-medium /large. thanks

alicealice10's picture

Just made this for my son's birthday. Easy to make and timings were fine. Quite dense and beautifully chocolatey. If I made it again however I would add some alcohol sprinkled over the layers (tia maria or kahlua probably) - it was very rich. Ended up by leaving out the white chocolate icing, had terrible trouble melting the white chocolate in the microwave, it went too thick and gloopy and split the piping bag! Any suggestions folks? Ganache thickened up wonderfully with twenty minutes in the freezer once cool, followed by a quick stir! Looked beautiful once adorned with long gold and silver candles. Will definitely make again (especially an alcoholic version for grown ups to serve with pouring cream).

kd1838's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for my sons birthday. Everyone loved it! I followed the advice people had been giving but mine was slightly overcooked. So I think the cooking times suggested in the recipe are correct, obviously depends on your oven. I think I will have it in dish with runny cream next time.

erimar's picture

I made this cake for my son's birthday yeterday but I added blackcurrant jam and double cream to the layers which I think made it a bit more child friendly. It went down a treat :)

juliebolam's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just gorgeous - its a firm favorite in our house and a birthday cake fav. Lovely and moist and keeps well for a few days.

nippylou1980's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for my husband's birthday. Very easy to make and looked impressive. Cooked the cake a bit longer, around 30 mins and the sponge was lovely a moist yet dense. Found that the ganache didn't thicken as much as would have liked, but once the cake was built and left, it seemed to be fine by the time we ate it. I would recommend making the ganache first. If i make it again, i would use milk chocolate for the ganache as we found the 70% dark choc a bit too strong, or maybe add some orange liqueur to lift it a bit.
Quite expensive to make but good for a special occasion.

mich73's picture

My friend is on leave from sea but her bloke who is still at sea has requested she learn to bake cake. He wanted Gateaux but we've decided that this is far more modern n tasty looking. So with the aid of my two Daughters Both under 3!!! we endeavour to create a masterpiece that will taste like heaven. We'll let you know how we got on....wish us luck.......

spoonlet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for my bestfriend's birthday party, the guests couldn't believe that it wasn't store brought. Very easy, very effective and totally delicious - it was gone within minutes with people wanting more. I'll definitely be making it again.

Pages

Questions

Tips