Layered Chocolate and Vanilla Cream Cake

Name: Layered Chocolate and Vanilla Cream Cake
Yield: 6 servings
Cuisine: British
Ingredients: 60 ml Hot water; 1 tbsp Chocolate syrup; 2 tbsp Caramel sauce or peanut butter; 30 g Dark chocolate; 10 g Cocoa powder; 30 g Powdered sugar; 100 ml Heavy cream; 100 g Cream cheese; 1/2 tsp Vanilla extract; 70 g All-purpose flour; 40 ml Vegetable oil; 60 ml Milk; 1 Egg; 90 g Sugar; 1 pinch Salt; 1/2 tsp Baking soda; 1 tsp Baking powder; 20 g Cocoa powder

Sara Ramy @cook_115466728

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Sara Ramy @cook_115466728

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Ingredients

6 servings

60 mlHot water
1 tbspChocolate syrup
2 tbspCaramel sauce or peanut butter
30 gDark chocolate
10 gCocoa powder
30 gPowdered sugar
100 mlHeavy cream
100 gCream cheese
1/2 tspVanilla extract
70 gAll-purpose flour
40 mlVegetable oil
60 mlMilk
1Egg
90 gSugar
1 pinchSalt
1/2 tspBaking soda
1 tspBaking powder
20 gCocoa powder

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Steps

1

Preheat oven to 170°C (340°F). Line an 18cm round cake pan with parchment paper.
2

Sift flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
3

In another bowl, whisk egg and sugar until pale. Add milk, oil, and vanilla. Mix well.
4

Add dry ingredients to wet, mix until just combined. Add hot water, mix gently.
5

Pour into pan and bake 18–22 min, until a toothpick comes out clean. Cool completely.
6

Slice cake horizontally to make 2 even layers.
7

Whip heavy cream with 15g powdered sugar until soft peaks form.
8

Beat cream cheese with 15g powdered sugar until smooth. Divide in half.
9

To one half, add cocoa powder and melted dark chocolate for chocolate cream. To the other, add vanilla extract for vanilla cream.
10

Fold half the whipped cream into each cream cheese mixture.
11

Place one cake layer on a plate. Spread chocolate cream evenly.
12

Add second cake layer. Spread vanilla cream on top.
13

Drizzle with caramel or peanut butter and chocolate syrup.
14

Chill at least 1 hour before slicing and serving.