- 350 g self-raising flour
- 350 g caster sugar
- 350 unsalted butter, softened
- 6 large eggs, beaten
- 4 tbsp milk
- 1 tsp vanilla essence
- 50 g cocoa powder
- Pinch of salt
- 125 ml whipping cream
- 50 g unsalted butter
- 175 g white chocolate
- 300 ml whipping cream
- 300 g dark chocolate
Beat the butter until creamy.
Gradually add sugar and vanilla and keep beating until very light and fluffy.
Gradually add eggs, a tablespoon at a time, beating well after each addition.
Sift the remaining flour and add salt into the bowl and gently fold in using a large metal spoon until you can no longer see any streaks of flour.
Divide the mixture into two and sift cocoa into one of the bowls and add 2 tbsp of milk. Fold until completely blended.
Pipe the mixture into two separate piping bags with plain tube nozzles. Start piping.
Pipe a ring of chocolate mixture around the inside edge of the tin, then pipe vanilla. Then fill a second tin, starting with a ring of vanilla mixture, then pipe chocolate.
Then a third with the chocolate followed by vanilla. Then bake for 20 minutes at 180 degrees.
Heat the cream and the butter until hot (don’t boil).
Pour it over the chocolate and leave for a couple of minutes.
Stir gently until it all comes together into a glossy mixture.
Prepare the dark chocolate in exactly the same way (minus the butter).
Set one sponge with a chocolate outer ring upside down on a cake board or plate.
Spread with half of the white ganache then set the sponge with the vanilla outer sponge on top.
Spread with the remaining white ganache. Top with third sponge.
Cover the top and sides of the cake with dark chocolate ganache then and leave to set.
PAIR WITH: MERLOT
Doux et harmonieux, avec des notes de prune noire, de mûre et d’épices subtiles.