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Name: RECIPE: Chocolate cake with chocolate and vanilla cream - BAM Become A Master
Total time: 2 h
Ingredients: 3 eggs (medium-sized); 90 g sugar; 90 g all-purpose flour; 5 g BAM cocoa powder; 2 egg yolks; 70 g granulated sugar; 150 ml milk; 3 pumps BAM vanilla paste; 20 g starch; 2 gelatin sheets; 150 g whipping cream; 120 ml milk (80 ml for the lighter sponge and 40 ml for the darker sponge); 1 teaspoon powdered sugar; 50 g BAM dark chocolate drops; 50 g BAM milk chocolate drops; 200 g whipping cream; 1.5 sheets of gelatin (one sheet and a half)

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RECIPE: Chocolate cake with chocolate and vanilla cream - BAM Become A Master

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Home /
Recipe /
Cake /
Chocolate-Vanilla Cake

Chocolate-Vanilla Cake

(1)

Preparation time: 2 h
Difficulty:
Number of ingredients: 17

The classic combination of chocolate and vanilla never disappoints. The vanilla filling is flavored with BAM vanilla paste, which is the perfect substitute for a vanilla pod and is also very handy – the pump makes it easy to use and measure out the right amount. This makes the baking easier and much less messy. The leftover egg whites can be used to make the excellent Pavlova cake.

You can also make:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

SPONGE CAKE:

3 eggs (medium-sized)
90 g sugar
90 g all-purpose flour
5 g BAM cocoa powder

VANILLA FILLING:

2 egg yolks
70 g granulated sugar
150 ml milk
3 pumps BAM vanilla paste
20 g starch
2 gelatin sheets
150 g whipping cream

LIQUID FOR MOISTENING THE SPONGE:

120 ml milk (80 ml for the lighter sponge and 40 ml for the darker sponge)
1 teaspoon powdered sugar

CHOCOLATE FILLING:

50 g BAM dark chocolate drops
50 g BAM milk chocolate drops
200 g whipping cream
1.5 sheets of gelatin (one sheet and a half)

Instructions:

For chocolate cake:

Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Prepare two 18 and 16 cm cake pans. Sift the flour over the egg mixture and stir it in gently with a spatula. Put slightly more than half of the batter in the larger cake pan, add cocoa to the rest of the mixture and put in the smaller cake pan. Level out both batters and bake the sponges for 13 minutes.

While baking the sponge, prepare the vanilla filling first, as it takes lon- ger to cool down. Bring 100 ml milk to a boil; mix 50 ml milk with sugar, vanilla, egg yolks and starch until smooth. When the milk boils, add the yolk mixture while stirring, then continue to cook until it thickens, stirring constantly. Set the prepared filling aside and cover with a plastic wrap in direct contact. Whip the cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes.

Melt the chocolate and 50 g whipping cream in a double boiler, whip the rest of the cream (150 g) and refrigerate. Soak gelatin sheets in cold water for 5 minutes. When the chocolate has melted, use it to dissolve the wrung-out gelatin and cool until lukewarm. Then fold the whipped cream into the lukewarm chocolate with a spatula.

Put the white sponge on a stand, moisten and fit a cake ring. Coat with chocolate filling and level out the surface. Refrigerate the cake and finish the vanilla filling.

Gently wring the sheets of gelatin and dissolve them in the warm vanilla filling. Then mix with a hand mixer until smooth – mix until the filling is silky and has no lumps. Fold the whipped cream to the vanilla filling with a spatula.

Place the chocolate sponge cut to a 14 cm circle (4 cm less than the diameter of the cake) on top of the chocolate filling. Moisten the sponge and coat with vanilla filling – first fill in the space around the sponge. Level out the surface until smooth and place the cake in the refrigerator to set.

Remove the cake ring from the chilled cake and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Dark chocolate, 250 g

8,90 €

Milk chocolate, 250 g

6,90 €

Vanilla paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-2,57 €

Total:

25,70 €23,13 €

-10%

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Quick desserts

Preparation time: 45 min

Chocolate-Vanilla Cake

Preparation time: 2 h

Difficulty: 3

Number of ingredients: 17

Ingredients:

SPONGE CAKE:

3 eggs (medium-sized)
90 g sugar
90 g all-purpose flour
5 g BAM cocoa powder

VANILLA FILLING:

2 egg yolks
70 g granulated sugar
150 ml milk
3 pumps BAM vanilla paste
20 g starch
2 gelatin sheets
150 g whipping cream

LIQUID FOR MOISTENING THE SPONGE:

120 ml milk (80 ml for the lighter sponge and 40 ml for the darker sponge)
1 teaspoon powdered sugar

CHOCOLATE FILLING:

50 g BAM dark chocolate drops
50 g BAM milk chocolate drops
200 g whipping cream
1.5 sheets of gelatin (one sheet and a half)

Instructions:

For chocolate cake:

	Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Prepare two 18 and 16 cm cake pans. Sift the flour over the egg mixture and stir it in gently with a spatula. Put slightly more than half of the batter in the larger cake pan, add cocoa to the rest of the mixture and put in the smaller cake pan. Level out both batters and bake the sponges for 13 minutes.
	While baking the sponge, prepare the vanilla filling first, as it takes lon- ger to cool down. Bring 100 ml milk to a boil; mix 50 ml milk with sugar, vanilla, egg yolks and starch until smooth. When the milk boils, add the yolk mixture while stirring, then continue to cook until it thickens, stirring constantly. Set the prepared filling aside and cover with a plastic wrap in direct contact. Whip the cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes.
	Melt the chocolate and 50 g whipping cream in a double boiler, whip the rest of the cream (150 g) and refrigerate. Soak gelatin sheets in cold water for 5 minutes. When the chocolate has melted, use it to dissolve the wrung-out gelatin and cool until lukewarm. Then fold the whipped cream into the lukewarm chocolate with a spatula.
	Put the white sponge on a stand, moisten and fit a cake ring. Coat with chocolate filling and level out the surface. Refrigerate the cake and finish the vanilla filling.
	Gently wring the sheets of gelatin and dissolve them in the warm vanilla filling. Then mix with a hand mixer until smooth – mix until the filling is silky and has no lumps. Fold the whipped cream to the vanilla filling with a spatula.
	Place the chocolate sponge cut to a 14 cm circle (4 cm less than the diameter of the cake) on top of the chocolate filling. Moisten the sponge and coat with vanilla filling – first fill in the space around the sponge. Level out the surface until smooth and place the cake in the refrigerator to set.
	Remove the cake ring from the chilled cake and decorate as desired.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Chocolate-Vanilla Cake

Ingredients:

SPONGE CAKE:

VANILLA FILLING:

LIQUID FOR MOISTENING THE SPONGE:

CHOCOLATE FILLING:

Instructions:

For chocolate cake:

Premium BAM baking products.

Order ingredients with a 10% discount:

Dark chocolate, 250 g

Milk chocolate, 250 g

Vanilla paste, 70 g

Related products

Vanilla Cream Mix, 350 g

White hot chocolate with coconut, 1500 g

Chocolate Infused Wine

White chocolate, 1 kg

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Ingredients:

SPONGE CAKE:

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LIQUID FOR MOISTENING THE SPONGE:

CHOCOLATE FILLING:

Instructions:

For chocolate cake:

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