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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georgeb74
12th Apr, 2009
4.05
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
mother_ship
8th Apr, 2009
5.05
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
5th Apr, 2009
5.05
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
5th Apr, 2009
5.05
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
4th Apr, 2009
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
16th Mar, 2009
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
12th Oct, 2008
5.05
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
14th Sep, 2008
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
6th Sep, 2008
5.05
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
10th Aug, 2008
4.05
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.

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