Chocolate Vanilla Blocks Cake with Caramel Butter Cream

Name: Chocolate Vanilla Blocks Cake with Caramel Butter Cream
Total time: 7200 s
Yield: 10-12 slices
Cuisine: South African
Ingredients: 2 1/2 cup flour; 2 teaspoon baking powder; Pinch salt; 200 g Butter/margarine; 4 large eggs; Vanilla essence; 1/4 cup cocoa powder; For the topping:; 1/2 cup apricot jam, softened; 1 cup fresh cream; 1 can caramel; Mixed seeds to decorate

Thamsi Mtshali @ThamsiM_mycooking

Soweto

For those with mixed feelings 😁

Thamsi Mtshali @ThamsiM_mycooking

Soweto

For those with mixed feelings 😁

Saved

Ingredients

2 hours

10-12 slices

2 1/2 cupflour
2 teaspoonbaking powder
Pinchsalt
200 gButter/margarine
4large eggs
Vanilla essence
1/4 cupcocoa powder
For the topping:
1/2 cupapricot jam, softened
1 cupfresh cream
1 cancaramel
Mixed seeds to decorate

Saved

Steps

2 hours

1

Prepare the oven to 180°C.
Grease two loaf tins.
In a mixing bowl, add all the ingredients for the sponge cake (leave out the cocoa powder for later use). Using the electric hand mixer, blend everything together to a smooth battery, for about 3 minutes. Divide the batter in two equal halves and place the other in another bowl.
Pour the cocoa powder into the other half and mix until all is incorporated and brown. Pour the two batters each into baking tins and bake for 50-60 minutes. Let it cool.
2

Meanwhile, in a small bowl, blend together the cream, caramel until doubled in size and thick. Then chill.
Take the cool sponges and cut each one in half lengthwise, so you can have 2 long section of chocolate sponges and 2 long section of vanilla sponges. Brush all sides of each with melted jam.
3

On a serving tray, place the chocolate and vanilla sponge, sandwich with a thick layer of the caramel cream inbetween and sides.
Then place the remaining chocolate sponge on top of the vanilla sponge, then the vanilla on top of the chocolate, sandwich with caramel cream and all over the cake.
4

Sprinkle with mixed seeds. Enjoy!