White & dark chocolate cake

White & dark chocolate cake

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(55 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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  • 175g butter, softened, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g white chocolate (we like M & S or Green & Black’s with real vanilla)
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 100g dark chocolate (70% cocoa)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 eggs



    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)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 50g white chocolate, melted
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • small bag white chocolate Maltesers (optional)


  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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18th Oct, 2019
This is actually a 5-star recipe - it's so easy and tastes great. The reason I gave 4 stars is because I don't think there is enough cake mixture. Others have said the cakes were too thin to cut in half - I agree, and I did use the 20cm tins as stated. There is NO way you could feasibly cut them in half. It's not a huge problem because I just put one cake on top of the other. But the other problem is that there was only just enough ganache to sandwich TWO cakes together and cover the top. If I'd cut my sponges I'd have needed at least double the ganache. Maybe double the ganache and use a 4-egg or 5-egg sponge mixture? Still a great cake though!
10th Nov, 2015
This was lovely!! easy to make and tasted amazing. I didn't split the sponges as I was worried about it breaking as they seemed a bit thin. However it still had a good effect. I was worried it would be too sickly but it was really really nice, best cake I have made and everyone loved it.
28th Oct, 2015
the cake worked really well. However I think my cake tins were a bit bigger than the ones suggested as the cakes turned out a bit thin, because of this I didn't want to risk slicing each bit in half so I didn't. I felt it a bit sickly but then I'm not a big chocolate person but other people really enjoyed it. I also found that I didn't more white chocolate for the topping. but overall a good cake which was easy to make
21st Sep, 2015
Made this cake a few times now and brilliant every time! I left out the coffee as not much of a fan of coffee flavoured cake, and I over boiled the cream for the Ganash on one occasion so it split, but it still tasted great! Highly recommended.
20th Jun, 2015
Made this for a colleague's birthday and it went down a treat at the office. Easy to make and the ganache was yummy. Couldn't get white Maltesers, they have been discontinued, so used ordinary ones and it looked (and tasted) fine.
thesashbynoe's picture
3rd May, 2015
Can't comment on the cake as a whole but the dark chocolate sponge is great and will be my go to recipe from now on. I scaled it down by 2 thirds and made cupcakes which were delicious. Will definately try the white chocolate version soon.
19th Oct, 2014
What a fabulous, and devilishly delicious cake! It does take a little time to assemble it but it was well worth the effort. The use of coffee in the dark chocolate sponge definitely adds a little something extra to the taste and I adore the crunch you get when you bite into one of the Malteasers. I would advise you use the highest quality chocolate and take your time when putting it all together. Ensure the sponges are thoroughly cooled prior to layering on the ganache otherwise it will become a runny mess! Also, I didn't have a piping bag to hand when decorating with the white chocolate so I just used a spoon, and "flicked" it over the cake to give it a contemporary decoration before scattering the Malteasers on top. Well worth the Saturday afternoon I spent in the kitchen making this!
23rd Sep, 2014
What a fab, impressive cake! Easy enough to make. I used 1tsp vanilla extra instead of coffee as it was for kids. Used a simple ganache (200g dark chocolate and 80ml heated cream). Also made healthier variation with light Clover in the sponge, xylitol instead of sugar and elmlea light in the ganache. Still has sugar and fat but a lot less. Tried making it marbled instead of cooking 2 separate cakes and it worked brilliantly although needed a lot more time in the oven. Also used Nigella's Yule log buttercream on top as it's the best I've found. Melt your white chocolate very gently in the microwave (almost defrost setting!) as it will burn the inside and make it crumbly!
30th Mar, 2014
Great recipe. We used raspberry jam in the middle layers rather than ganache, which worked well. It might have been too much otherwise. Kids and adults all loved it.
robinsonis79@gmail.com's picture
13th Nov, 2013
I loved baking this cake - my first time and it came out amazingly good. Everyone at my sisters birthday loved and and have made requests!!!


4th Dec, 2014
Just made this cake...white chocalate cakes are fine but the chocalate cakes are crumbly and have broken up on me. \\\hy?
goodfoodteam's picture
5th Dec, 2014
Hi Roisilin from what you've described it sounds like your oven could be running at a slightly higher temperature, it might be worth getting hold of an oven thermometer to double check. In the mean time you could make the top and bottom layers from the white chocolate sponges to help the finished cake to stay in place and drizzle the chocolate layers with a little brandy or strong coffee to stick the pieces back together which have broken. Let us know how you get on. 
21st Nov, 2013
Could this cake be made and frozen? Even if the components were made and frozen separately?
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