Choco-nilla Cake

A cake so rich in flavour, it caters to all palettes. It is filled with decadent chocolate and sweet mellow vanilla. The light cake sponges houses silky smooth fruit curds that provide a delicious balance of flavours. White cake with passionfruit curd and white chocolate ganache. And the chocolate cake with berry curd and dark chocolate ganache. All It g these beautiful flavours in cream cheese frosting. If you're excepting a huge company, this cake will serve flavours for all.

Serves: 16

Ingredients

White Cake

3⅛ cups Flour

1½ cups Granulated Sugar

3 tsp Baking powder

Pinch of Salt

6 Egg whites

227g Butter

¾ cup Full-Fat milk

1½ tbsp Vanilla extract

Chocolate Cake

2 cups Flour

¾ Cocoa powder

1½ cup + 2 tbsp Granulated sugar

2 tsp Baking powder

½ tsp Baking soda

Pinch of Salt

4 Eggs

180g unsalted Butter

2 tsp Vanilla extract

1 cup milk

¼ cup Coffee

Berry Curd

¾ cup mixed Berry puree

3 Egg yolks

100g cubed unsalted Butter

⅓ cup Granulated sugar

2 tsp Lemon juice

Passion Fruit Curd

½ cup Passion fruit pulp

3 Egg yolks

70g cubed unsalted Butter

⅓ cup Granulated sugar

1 tsp Lemon juice

White Chocolate Ganache

2 cup Chocolate

⅔ cups Heavy cream

Dark Chocolate Ganache

2¼ cup Chocolate

2 cups Heavy cream

Cream Cheese Frosting

625g Cream cheese

300g unsalted Butter

4 cups Icing sugar

2 tsp Vanilla extract

Method

Step1-White Cake

Preheat the oven to 160°c. Line 2 8-inch cake tins are parchment paper, and grease the sides with butter. To a bowl, add butter, and with a hand beater, cream the butter for 1-2 minutes or till fluffy. Then, add granulated sugar and beat until it doubles in size.

Step 2

Beat your egg whites with a hand mixer on medium to soft peaks in another bowl. Then add vanilla extract and fold in the egg whites. Flour baking powder and salt into another bowl and whisk until combined.

Step 3

Then fold the egg whites into your butter and sugar, ¼ at a time. Then add ⅓ of the dry ingredients to the bowl and beat until combined. Then add ⅓ of the wet ingredients and beat until combined. Repeat the process till all wet and dry ingredients are mixed in. Scrape the bowl down and beat for 30 seconds.

Step 4

Add equal amounts of batter to both the tins. Place in the oven and bake for 30-35 minutes or till the edges are golden brown. Then insert a toothpick in the middle of the cake to see if it comes clean.

Step 5

Then let the cakes rest in the pan for 10-20 minutes. Now run a sharp knife along the edges and take the cakes out of the tin. Transf r them to a cooling rack for 30 minutes. Then l vel your cakes if required. Cling wrap the cakes and place in the refrigerator for 2 hours or overnight.

Step 6- Chocolate Cake

Preheat the oven to 160°c. Line 2 8 inches of cake tins with parchment paper and grease the sides with butter. Sift f our baking powder, baking soda, cocoa powder and salt in a bowl and whisk until combined.

Step 7

To a bowl, add butter with a hand beater, and cream the butter till fluffy. Then a d sugar and beat till it doubles in size. Then a d one egg at a time and beat until combined. Follow d by vanilla extract. Scrape the bowl down and beat on medium.

Step 8

Add ⅓ of the dry ingredients to the bowl and beat until combined. Then a d ⅓ of the wet ingredients and beat until combined. Repeat the process till all the ingredients are combined. Then s rape the bowl down and beats it for 30 seconds.

Step 9

Transfer equal batter to both the tins. Bang t e tins against the counter and place them in the oven. Bake f r 40-50 minutes. Insert a toothpick in the centre and see if it comes out clean; otherwise, bake for another 5-10 minutes.

Step 10

Then take the cakes out of the oven and let them rest for 10 minutes. Then r n a sharp knife along the edges and transfer the cakes to a cooling rack for 30 minutes. Then l vel the cakes. Cling wrap and place in the refrigerator for 2 or overnight.

Step 11- Berry Curd

Add berry puree, sugar, yolks, lemon juice, and butter cubes to a bowl. Whisk Full-fat ill the butter partially combines. Then transfer to a saucepan. Place the pan on medium heat and whisk the curd till the butter combines.

Step 12

Then reduce the heat to a medium-low and let the curd thicken, whisking occasionally. Once the curd coats the back of a spoon, take off the heat. Transfer to a bowl, cling wrap the surface of the curd and keep aside.

Step 13 -Passion fruit curd

Add passion fruit pulp, sugar, yolks, lemon juice, and butter cubes to a bowl. Whisk till the butter partially combines. Then transfer to a saucepan. Place the pan on medium heat and whisk the curd till the butter combines.

Step 14

Then reduce the heat to a medium-low and let the curd thicken, whisking occasionally. Once the curd coats the back of a spoon, take off the heat. Transfer to a bowl, cling wrap the surface of the curd and keep aside.

Step 15- White Chocolate Ganache

Chop the chocolate into bite-size pieces. Then transfer to a heatproof bowl. In a saucepan, add heavy cream and place on medium-low heat. Bring the cream to a light simmer and drizzle over the chocolate.

Step 16

Let the chocolate and heavy cream sit for 10 minutes. Then whisk it till smooth and let it sit for another 10 minutes. Then whisk the ganache every 2-3 minutes over a period of 20 minutes. Then cover the surface of the ganache with cling wrap and keep aside.

Step 17- Dark Chocolate Ganache

Chop the chocolate into bite-size pieces. Then transfer to a heatproof bowl. In a saucepan, add heavy cream and place on medium-low heat. Bring the cream to a light simmer and drizzle over the chocolate.

Step 18

Let the chocolate and heavy cream sit for 10 minutes. Then whisk it till smooth and let it sit for another 10 minutes. Then whisk the ganache every 2-3 minutes over a period of 20 minutes. Then cover the surface of the ganache with cling wrap and keep aside.

Step 19-Cream Cheese Frosting

To a bowl, add cream cheese and, with a hand blender, cream for 1-2 minutes or till fluffy. Then add butter and beat on medium speed till thoroughly combined and doubles in size.

Step 20

Now add 1 tbsp icing sugar at a time and beat until all the sugar is combined and the frosting is smooth and sturdy. Then add vanilla extract, scrape the bowl down and beat for 30 seconds.

Step 21- (optional)

Divide the frosting into 3 bowls. Add 3 drops of blue gel colouring to one bowl, add 1 drop of blue gel colouring to another and mix till no streaks remain in both bowls.

Step 22-Assembly

Spread a little frosting in the middle of the cake board/plate, then place one layer of chocolate cake. Brush with milk. Pipe white chocolate ganache around the cake, making a well and then add half of the berry curd.

Step 23

Then place a layer of the white cake on top. Brush with milk. Pipe white chocolate ganache around the cake, make a well and then add passion fruit curd.

Step 24

Then repeat step 1. Then place the second layer of white cake and brush with milk. Now add ¼ white frosting on the top of the cake and evenly spread it out.

Step 25

Now pipe the blue-coloured frosting at the bottom of the cake to cover ⅓ of the cake's height. Then pipe the green frosting above it to cover ⅓ of the cake's height. Then pipe the white-coloured frosting above it, covering all the cake till the top.

Step 26

With a scraper, flatten the frosting, slowly merging the colours. Then remove the excessive frosting. Add some fresh berries to the top of the cake and place in the refrigerator for 6 hours or overnight.

Tips

1. Creaming butter and sugar till fluffy and pale ensures a moist cake.

2. While beating egg whites, make sure not to overbeat them. Keep checking for sturdy soft peaks.

3. Bring the coffee to room temperature before adding it to the cake batter.

4. When levelling the cakes, use a sharp knife.

5. When making the fruit curds, whisk all the ingredients together and place them in the saucepan.

6. Once the butter melts, reduce the heat to avoid scrambling the yolk.

7. Make sure to just lightly simmer the heavy cream.

8. Don't dump your sugar in the cream cheese when making the frosting.

9. Let the cake chill in the refrigerator for as long as you after frosting.