🍫 Chocolate Vanilla Cream Cake with Chocolate Sauce
Fluffy chocolate sponge cake layered with silky vanilla cream and topped with a luscious chocolate glaze. Moist, rich, and perfect for any celebration or indulgent tea time treat! 🎂✨
🧁 Ingredients:
For the chocolate sponge:
• 4 eggs
• 1 cup granulated sugar
• ½ cup milk
• ½ cup vegetable oil
• 2 tbsp unsweetened cocoa powder
• 1½ cups all-purpose flour
• 1 packet baking powder (10 g)
• 1 tsp vanilla extract
For the vanilla cream filling:
• 3 cups milk
• 3 tbsp flour
• 2 tbsp cornstarch
• ½ cup sugar
• 1 egg yolk
• 1 tbsp butter
• 1 tsp vanilla extract
• (Optional: 100 ml whipped cream for a silkier texture)
To moisten the cake:
• 1 cup milk
For the chocolate sauce:
• 1 cup milk
• 80 g dark chocolate
• 1 tbsp unsweetened cocoa powder
• 1 tbsp sugar
• 1 tsp butter
👩🍳 Instructions:
1 Bake the sponge cake:Beat eggs and sugar until fluffy and pale. Add milk and oil, mix.Sift in cocoa, flour, baking powder, and vanilla. Fold gently.Pour into a greased or parchment-lined cake pan (26 cm round) and bake at 170°C (340°F) for 30–35 minutes.Let cool, then slice into 2 layers.
2 Make the vanilla cream:In a saucepan, combine milk, flour, cornstarch, sugar, and egg yolk.Cook over medium heat, stirring constantly until thick.Remove from heat, stir in butter and vanilla. Let cool.(Optional: fold in whipped cream for extra smoothness.)
3 Assemble the cake:Place the first layer on a serving plate and brush with milk.Spread half of the vanilla cream over it.Add the second layer, moisten again, and cover with remaining cream.
4 Make the chocolate sauce:Heat milk, chocolate, cocoa, and sugar in a saucepan. Stir until smooth (don’t boil).Remove from heat, stir in butter. Let cool slightly.Pour over the cake.
5 Chill in the fridge for at least 3–4 hours before serving.
🍽️ Serving Tip:
Top with chocolate shavings, coconut, or chopped nuts for extra flair.Pairs beautifully with coffee or a cold glass of milk! ☕🥛
Enjoy & share with fellow dessert
