White & dark chocolate cake

White & dark chocolate cake

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(53 ratings)

Prep: 30 mins Cook: 30 mins

More effort

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

  • Cake only

Nutrition: per serving

  • kcal565
  • fat39g
  • saturates22g
  • carbs51g
  • sugars37g
  • fibre1g
  • protein7g
  • salt0.62g
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Ingredients

  • 175g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    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

    Baking powder

    bay-king pow-dah

    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)

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.

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Comments, questions and tips

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rikkeharders
3rd Apr, 2011
4.05
Really good cake. Esay to make..
vicplum
1st Oct, 2009
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.
shamrock26
28th Sep, 2009
1.05
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
30th Aug, 2009
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
19th Jul, 2009
4.05
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
16th Jul, 2009
5.05
Left the coffee out and made this for a family celebration - went down an absolute treat - looks really impressive and tastes fantastic!
notmum
30th May, 2009
4.05
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
27th May, 2009
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
hattiechambers
3rd May, 2009
4.05
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
lauragemma
19th Apr, 2009
5.05
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

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