Triple-Layer Chocolate and Vanilla Dessert Cake

Desserts

390kcal

75min

Hard

Description:

A magical three-layer dessert: chocolate, vanilla, and chocolate cream. Requires only two eggs yet yields a generous amount. The result is a moist cake with distinct layers and rich flavor, perfect for entertaining or as a special family treat. The method is straightforward with no complex techniques needed.

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45gCarbohydrates

6gProtein

20gFats

3gFiber

Ingredients:

Egg2

SugarHalf cup

SaltA pinch

Vanilla extract1 teaspoon

MilkHalf cup

Vegetable oilHalf cup

Cocoa powderHalf cup

All-purpose flourHalf cup

Baking powder10 grams

VinegarA few drops

Chocolate flavor pudding powderHalf a packet

Cornstarch1 teaspoon

Milk chocolate50 grams

Step-by-step preparation:

STEP 1

Prepare the chocolate layer

Mix one whole egg with half a cup of sugar, a pinch of salt, and 1 tsp vanilla. Add half a cup of milk and mix until sugar dissolves. Add half a cup of oil, then half a cup of cocoa powder, half a cup of flour, and 10g baking powder. Sift the dry ingredients and mix until smooth. Add a few drops of vinegar.

STEP 2

Bake the first layer

Pour the chocolate batter into a greased pan (24-30 cm). Bake at 170°C (340°F) until the surface is dry (not fully cooked). Remove and set aside.

STEP 3

Prepare the vanilla layer

In another bowl, mix one whole egg with half a cup of sugar, a pinch of salt, and 1 tsp vanilla. Add half a cup of milk, then half a cup of oil, then 1 cup of flour and 10g baking powder. Sift the flour and baking powder and mix until just combined. Add a few drops of vinegar.

STEP 4

Bake the second layer

Pour the vanilla batter over the baked chocolate layer in the same pan. Bake at 170°C (340°F) until fully cooked and lightly golden.

STEP 5

Soak the cake

Once the cake is out of the oven and still hot, poke it all over with a skewer and pour one cup of cold milk over it. Let it cool completely.

STEP 6

Prepare the chocolate cream

In a saucepan, mix half a packet of chocolate pudding powder with 1 tsp dark cocoa powder and 1 tsp cornstarch. Add 1 cup of cold milk and whisk. Place over medium heat and stir constantly until the mixture boils and thickens. Remove from heat and add 50g of milk chocolate, stirring until melted.

STEP 7

Assemble the third layer

Pour the hot chocolate cream over the cooled cake. Spread it evenly, let it cool, then refrigerate until completely set.

STEP 8

Decorate and serve

Cut the dessert into squares. Decorate the top with drizzled melted chocolate or chocolate chips. Serve chilled.

Watch while cooking

Recipe FAQ

Can I substitute the cold milk for soaking with water or juice?

Not recommended. The cold milk adds unique moisture and flavor, while water would make the cake bland.

What if the top cream layer doesn't set?

Ensure the mixture comes to a full boil on the stove to activate the starch. If too thin, mix a little extra cornstarch with cold milk and re-boil while stirring.

How should I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. The cream may soften slightly over time.

Can I bake both cake layers together at once?

No, the chocolate layer must be baked until slightly dry before pouring the vanilla batter on top to prevent the layers from mixing.

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