White & dark chocolate cake

White & dark chocolate cake

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(44 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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jburton's picture

Well after reading everyones comments im defenetly going to make this on Sat. It looks totally yum and really easy to make.
I'll be back to let you all know how it went.

Just one question, i dont want to sound silly, but i take it when you add the coffee it is dry coffee and not addeed to hot water before adding to the cake??
Can anyone help....:-)

littlemisshappy145's picture
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I made this and it was delicious, and i baked it for 25 minutes. I found it a very dense cake but the ganache was delicious. I left out the coffee and it still tasted great. Great cake A**

pinklady's picture

Made this as it looked so fab in the magazine. the receipe was very easy to follow. As I dont like coffee in any shape or form I left this out of the chocolate part of the cake but it still tasted ok. However I wont be making this again for the simple reason that I didnt like it! Neither did my two young sons who demolish 75% + bars of chocolate

minkybabe's picture
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I was asked to make this for my daughters 16th party and it went down a storm.looks fab as a centre piece for afternoon tea

kaddestoke's picture
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Super texture and flavour, everybody loved it!
Have already been asked to make it for a birthday party next week.

jennielucas's picture
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With you all there, definately needs longer to cook. (I thought it was my oven!) Very tasty though.

angelacl's picture
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We loved it, but I would agree that it needs longer to bake. Left the second cake in for 30mins which worked well in my oven. Could make this recipe as an adult dessert by sprinking cut layers with Tia Maria...yum!

janerowe's picture

I would say that the cake needs to be cooked a little longer than 20-25 mins. I checked mine after 20 mins and it was still uncooked in the middle, and then it sunk because Id opened the oven too soon. I have to say it was very tasty once it was cooked but unfortunately didn't look great!

gordonfionaturnbull's picture
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Madethis for the boss' birthday cake and everyone was very impressed. The flavour and texture was fantastic

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