Chocolate and vanilla layer cake

Name: Chocolate and vanilla layer cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: Type 00 flour 3 ¼ cups; Sugar 1 cup; Eggs (4 medium) at room temperature 9.5 oz; Corn oil 0.8 cup; Whole milk at room temperature 0.8 cup; Vanilla bean 1; Fine salt 1 pinch; Powdered yeast for sweets 1.1 tbsp; Unsweetened cocoa powder ½ cup; Powdered sugar to taste

571

Calories per serving

Vegetarian

Energy Kcal 571
Carbohydrates g 68.8
of which sugars g 31.9
Protein g 11.2
Fats g 27.9
of which saturated fat g 5.72
Fiber g 2.7
Cholesterol mg 128
Sodium mg 254

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 8 persone
Cost: Low

PRESENTATION

Recipe by
Anna Langellotto

If you are looking for a dessert to prepare for the whole family's breakfast, here is our Chocolate and vanilla layer cake! A tall and fluffy cake that will win you over with its double tasty side: vanilla and cocoa, a winning combination in any form... some will love the light part, some will try to take only the cocoa part, and some, like us, love to enjoy them together! This cake without butter will be very soft thanks to the addition of oil and the air incorporated into the batter during preparation. What are you waiting for to try it?

INGREDIENTS

571

Calories per serving

Ingredients (for a 22 cm mold): Type 00 flour 3 ¼ cups (380 g); Sugar 1 cup (200 g); Eggs 9.5 oz (270 g) - (4 medium) at room temperature; Corn oil 0.8 cup (180 g); Whole milk 0.8 cup (180 g) - at room temperature; Vanilla bean 1; Fine salt 1 pinch; Powdered yeast for sweets 1.1 tbsp (16 g); Unsweetened cocoa powder ½ cup (40 g)

for decoration: Powdered sugar to taste

Preparation

How to prepare Chocolate and vanilla layer cake

To prepare the Chocolate and vanilla layer cake, first put the eggs in a bowl along with a pinch of salt 1. Whip them with an electric mixer for a few seconds 2 and as soon as the mixture becomes foamy, add the sugar 3.

and the seeds you have extracted from the vanilla bean 4. Whip again for 5 minutes 5, until you get a puffy and frothy mixture 6.

Add the oil 7 and the milk 8. Whip again for 2 minutes 9.

Add half of the sifted flour 10 and mix again with the mixer until it is absorbed 11. Then add the remaining flour, always sifting it 12.

and mix again with the mixer 13. Also add the sifted baking powder 14 and incorporate it into the rest by mixing with the electric mixer 15.

Finally, mix with a spatula, then divide the batter in half, transferring it into two bowls in equal measure. In one of the two bowls, add the sifted cocoa 17 and mix it into the batter with the electric mixer 18.

Butter a 9-inch cake pan. Pour half of the light batter into the pan 19, spread it with a spatula 20, and pour all the cocoa batter on top 21.

Complete with the remaining light batter 22 and if necessary, smooth it gently 23. Bake in a preheated static oven at 340°F for 50 minutes. Always do the toothpick test before taking the cake out of the oven 24.