Two-colored cake

Two-color cake – an elegant and flavorful delight perfect for any occasion

Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 10-12

If you are looking for a quick and impressive dessert, the two-color cake is the ideal choice. This cake not only looks spectacular but also has a unique taste due to the combination of white and dark chocolate, flavored with refined essences. So, let’s get started!

Ingredients:

*For the base*:
- 180 g butter at room temperature
- 180 g sugar
- 3 eggs
- 200 g flour
- 3 teaspoons baking powder
- 100 ml milk
- 50 g Milka chocolate with strawberries (or any preferred chocolate)
- 50 g dark chocolate
- 100 g white chocolate
- 1 tablespoon of instant coffee mixed with 1 tablespoon of boiling water
- 1 teaspoon vanilla essence
- 1 teaspoon rum essence
- Zest of one orange

*For the ganache*:
- 280 ml liquid cream
- 200 g dark chocolate
- 2 tablespoons brandy

*For decoration*:
- Raffaello candies
- Whipped cream (optional)
- Chocolate cream (optional)

Preparation:

1. Preparing the bases:
Start by preheating the oven to 180°C. In a large bowl, cream the softened butter with the sugar until the mixture is fluffy and light in color. It is essential to do this step well, as the air incorporated will ensure a light texture for the base.

2. Adding the eggs:
Incorporate the eggs one at a time, mixing vigorously for 3 minutes after each addition. Make sure each egg is well incorporated before adding the next one.

3. Combining dry ingredients:
In another bowl, mix the flour with the baking powder. This mixture will add structure to the base. Alternate adding this with the milk into the butter mixture, mixing well to achieve a homogeneous composition.

4. Dividing the mixture:
Once you have a uniform dough, divide it into two equal parts. In the first part, add the melted white chocolate, orange zest, and vanilla essence. In the second part, add the melted dark chocolate, rum essence, and instant coffee.

5. Baking the bases:
Pour the two mixtures into cake pans (preferably with removable bottoms) and bake for 30-40 minutes. Check with a toothpick if the bases are baked; they should be firm to the touch. Be careful not to overbake them, as they will become crumbly and may break when cut.

6. Preparing the ganache:
While the bases cool, prepare the ganache. In a saucepan, heat the cream in a double boiler until just about to boil. Pour the hot cream over the chopped dark chocolate, let it sit for 5 minutes, then mix with a mixer until it becomes a smooth cream. Add the brandy and mix again.

7. Assembling the cake:
When the bases are completely cool, cut each base in half lengthwise. Place the first white base on a platter, add a layer of ganache, then a black base, another layer of ganache, followed by another white base, and finally a black base. Cover the cake with the remaining ganache and decorate it as desired with whipped cream, Raffaello candies, or chocolate cream.

8. Serving:
Let the cake chill in the fridge for a few hours for the flavors to meld. It is delicious served cold, alongside a cup of aromatic coffee.

Practical tips:
- Use high-quality chocolate to achieve an intense flavor.
- You can substitute the brandy with rum or whiskey to vary the flavors.
- Add fresh fruits, such as raspberries or strawberries, between the layers of ganache for an extra touch of freshness.

This two-color cake will not only impress your guests but will surely become a reference recipe in your dessert arsenal!