VANILLA AND CHOCOLATE LAYER CAKE

Two distinct cake flavours, soft and fluffy chocolate cake paired with a light and flavorful vanilla , frosted with chocolate buttercream and a layer of chocolate ganache combining the best of both worlds. A special cake for special occasions.

INGREDIENTS

3 cups all-purpose flour

1 and a 1/2 teaspoons baking powder

1 teaspoon baking soda

1 and a 1/2 teaspoons salt

1 and a 1/2 cups unsalted butter, at room temperature

2 cups powdered sugar

4 eggs

1/4 cup sour cream

1 tablespoon vanilla extract

1 and a 1/2 cups cups whole milk

3/4 cup cocoa powder

1/4 cup hot black coffee

Chocolate buttercream Frosting

2 cups unsalted butter, softened to room temperature

3 cups finely powdered sugar

1 tablespoon vanilla extract

1/2 cup unsweetened cocoa powder

1/4 cup heavy cream

1/2 teaspoon salt

Chocolate ganache

1 cup semi sweet chocolate chips

1/2 cup heavy whipping cream

INSTRUCTIONS

Preheat the oven to 180 degrees C. Prepare two 8-inch round cake pans and line with parchment paper.

Whisk together flour, baking powder, baking soda, and salt and set this aside.

In a mixing bowl, with a hand-held mixer or in the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. With the mixer on low, beat in the eggs, one at a time, until incorporated. Add the sour cream and vanilla extract and beat until combined. Slowly add the dry ingredients to this mixture with the mixer on low, alternating with the milk until just combined.

Remove 1/2 of the batter and spread in 1 of the prepared cake pans. Set aside.

To the remaining batter, beat in cocoa powder and coffee. Transfer this batter to the second pan. Bake both the pans for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove and let cool completely before removing from the cake tins.

Level the cakes if required and set aside.

To make the frosting. beat the butter and powdered sugar in the bowl of a stand mixer or with hand-held mixer in a mixing bowl, until the butter is light and fluffy. Add the vanilla extract and beat until combined. Now add the cocoa powder and cream and whip the frosting until light and fluffy.

For the chocolate ganache, heat cream until just steaming and pour over chocolate. Let sit 5 minutes then whisk until smooth. Let cool until slightly warm to the touch before piping onto your chilled cake.

Place the chocolate cake layer on a plate or cake stand and spread the top with chocolate frosting. Place the vanilla cake on top and spread frost the top and sides of the cake with chocolate frosting.

Use chocolate ganache on top for a smooth surface or for adding drips using a piping bag or tool around the top edge of the cake. Decorate as desired.

Notes:

• I used sprinkles to decorate the sides of the cake.

• I also used melted compound white and milk chocolate to make the stars and for writing on the cake.

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