White & dark chocolate cake

White & dark chocolate cake

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(46 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

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Comments

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soonick's picture

Fairly easy to assemble and tasted as good as it looks!

cworman's picture
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lovely and easy to make

louisatang's picture

It may sound like a silly question but can anyone advise me what size of the eggs needed for this recipe please? many thanks in advance!

verityboak's picture
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This is really lovely. Kept the coffee in and didn't feel that it was over powering as we only used 2 tsp to make a half cup, and then used the required amount. Does the coffee not just add richness to the choc? (thinking back to the ultimate choc cake blurb). The timing was perfect, we cooked both cakes at the same time. A huge success!!

constancem's picture

made this cake last weekend for friends coming, only word for it was fantastic when cooked and decorated it looked just like the picture and tasted even better than it looked

missashalee's picture

i thinking of making this cake but as people have said before if i dont add the coffee should i add anything else? dont want to ruin the mixture,,

chloe850's picture

Im going to make this cake for my mums 40th birthday!! No1 likes coffee so im going to leave it out but I wanted to know if you addd anything instead of the coffee?

omfmcmahon's picture
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Looked amazing but the coffee overpowered the whole cake. Might try omitting next time as would've been nice to have tasted white chocolate layer a bit more. Though easy to make produced a lot of washing up!

kirstythompson's picture

If I omit the coffee from the dark chocolate sponge, should I still add 2tbsp of water? I made this last weekend and didn't put the coffee or water in which made the mix very thick compared to the white sponge mix. Which is maybe why the 2 sponges took such different times to cook.

samjones01's picture
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I made this for my best friends birthday and the whole cake disappeared in minutes with everyone asking me to make it again! I agree that the cooking times were too short - I had to leave mine in for a little longer. I also found that the sponge didn't rise very much (but then mine never do!) but it was enough for me to cut it into thin layers.
It didn't look as great as the picture but was still stunning as a home made cake. I used chunks of flake on the top which went down well.
I will DEFINITELY be making this one again. Total chocolate heaven - even if you have to turn a blind eye to the calorie content!

jen-x-'s picture

I made this cake for my mums birthday and it was delicous!!!!!!! I would agree with the timings though, I put the second cake in for 30 mins. I also used milk chocolate instead of dark. This one is definately on my list to do again.

sallycornwell's picture
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I made this for an Easter party and put different coloured foil wrapped eggs on top. I ended up making double the recipe to add the top 2 layers to the cake as the first lots only made 2 layers. Used Valrhona white choc and Green and Blacks- not a cheap cake to make but you couldn't get more chocolatey and it received a lot of praise. Have never tried piping the icing before but was surprisingly easy!

cat_haslam's picture
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I made this for my friends' 30th birthday yesterday and she loved it! In fact everyone did! I'm not an experienced baker (yet!) but this was a really great recipe and easy to follow. From the advice above I also left out the coffee and I don't think it was missed. I've already been asked to make another one for next week for an office leaving party.

chhagger's picture
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My four year old and I made this fantastic cake. It was easy to make and very impressive to look at and everyone enjoyed it, adults and children alike.
it did take longer to cook than the given time.

sarahben's picture
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I made this over Easter for my son's birthday cake. I didn't use the coffee & topped the cake with Cadbury's mini eggs. Cooking time was spot on but the ganache didn't thicken as much as I was expecting, I followed the recipe so I'm not sure what I did wrong? My son & all his friends enjoyed it, there was none left for me to try!

zebrazebra1971's picture

My sister had some difficulty with this one but after 5 attempts and a few revisions or teh process, it was lovely

jburton's picture

I made the chocolate marble cake in the end as i had all the ingrediants in and diddnt want to go out as it was horrible weather. It was totally yummy, i will make this one some time tho.

tanyakavanagh's picture
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Hi All, I really want to make this cake but in the recipe it refers to vanilla yet this is not in the ingredients listing that I can see.. how much do I need? Can anyone advise?

aiann1's picture

To all of those that are still debating whether to bake this cake and are chocoholics.......ITS FANTASTIC! Bake it! With the melted chocolate added to the sponge mixture it really makes the sponge extremely moreish......I followed the recipe to the letter and used the chocolate they recommended however, I couldn't find the white maltesers and used 'milkybar white moments' instead...still very nice!!

jburton's picture

Thanks Midas that was really helpful. Cool now im ready to rock 'n' roll, will let you know how it went. Im gonna make it on Sat. :-)

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