Hi, I am Laura. Today, we’re going to make chocolate vanilla blocks cake with caramel butter cream recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate Vanilla Blocks Cake with Caramel Butter Cream Recipe
Chocolate Vanilla Blocks Cake with Caramel Butter Cream is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Chocolate Vanilla Blocks Cake with Caramel Butter Cream is something that I’ve loved my entire life.
To be with this recipe, we have to prepare a few components. You can have chocolate vanilla blocks cake with caramel butter cream using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chocolate Vanilla Blocks Cake with Caramel Butter Cream:
- Get 2 1/2 cup flour
- Prepare 2 teaspoon baking powder
- Get Pinch salt
- Prepare 200 g Butter/margarine
- Get 4 large eggs
- Prepare Vanilla essence
- Get 1/4 cup cocoa powder
- Take For the topping:
- Prepare 1/2 cup apricot jam, softened
- Get 1 cup fresh cream
- Make ready 1 can caramel
- Get Mixed seeds to decorate
Steps to make Chocolate Vanilla Blocks Cake with Caramel Butter Cream:
- Prepare the oven to 180°C. - Grease two loaf tins. - In a mixing bowl, add all the ingredients for the sponge cake (leave out the cocoa powder for later use). Using the electric hand mixer, blend everything together to a smooth battery, for about 3 minutes. Divide the batter in two equal halves and place the other in another bowl. - Pour the cocoa powder into the other half and mix until all is incorporated and brown. Pour the two batters each into baking tins and bake for 50-60 minutes. Let it cool.
- Meanwhile, in a small bowl, blend together the cream, caramel until doubled in size and thick. Then chill. - Take the cool sponges and cut each one in half lengthwise, so you can have 2 long section of chocolate sponges and 2 long section of vanilla sponges. Brush all sides of each with melted jam.
- On a serving tray, place the chocolate and vanilla sponge, sandwich with a thick layer of the caramel cream inbetween and sides. - Then place the remaining chocolate sponge on top of the vanilla sponge, then the vanilla on top of the chocolate, sandwich with caramel cream and all over the cake.
- Sprinkle with mixed seeds. Enjoy!
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