Vanilla Chocolate Cake Tower

Print Friendly, PDF & Email

Vanilla Chocolate Cake Vanilla Frosting

This gorgeous looking cake tastes as good as it looks. Vanilla and chocolate cakes are stacked to form a tower filled with creamy vanilla frosting and topped with chocolate curls and lattice pattern chocolate piping. This is the finest combination of vanilla and chocolate cakes making it melt in your mouth.

VANILLA CAKE:

Ingredients:

  • 1 ½ (200 gms) cups of flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ (60 ml) cup milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 2/3  (130 gms) cups caster sugar
  • ½ (100 gms) cup unsalted butter, at room temperature

Method:

  1. Preheat oven to 180 degrees C (350 degrees F).
  2. Take a 9 inch square cake mould, spread it with butter thoroughly and add enough flour and tap it around the mould so that the flour spreads on all sides of the mould. Tap down the mould holding it upside down, without touching the inside to remove the excess flour in the mould. You could as well spray the mould with vegetable spray and line with  parchment paper for better results.
  3. Sift the flour, baking powder and salt thrice, to get them mixed well with each other and to remove the lumps.
  4. If using electric stand mixer, place the butter in the mixing bowl and beat well until light. (You could as well use a normal bowl with an electric hand mixer).
  5. Add the sugar into the bowl, over the butter and beat again until pale yellow, light and fluffy.
  6. Add eggs one by one, beating well after each addition.
  7. Add the pure vanilla extract and beat until well combined.
  8. Add the flour in 3 parts, alternating with the milk in 2 parts, twice in between, beating well after adding each of them.
  9. After the final addition of the flour, beat until just combined. Do not over beat.
  10. Pour the batter into the prepared moulds and bake in oven for 35 to 45 minutes or until a tooth pick inserted into the centre of the cake comes out clean or springs back when touched lightly. Do not over cook the cakes else they would become dry.
  11. Cool on a wire rack.

CHOCOLATE CAKE:

Ingredients:

  • 1 1/3 (175 gms) cups of all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup(50 gms)  cocoa powder
  • 1 cup (240 ml) hot water
  • 1 cup (200 gms) caster sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract

Method:

  1. Preheat the oven to 180 degree C ( 356 degree F).
  2. Butter a 9 inch square cake mould and spread flour all over the mould and tap it upside down to remove excess flour. You could as well use vegetable spray and line it with a parchment paper.
  3. Sift the flour, baking powder and salt, thrice to get them mixed well and to remove the lumps.
  4. Mix the cocoa powder with the hot water and let it cool down.
  5. Place the butter in the bowl of your electric stand mixer( or you could use a normal use with your electric hand mixer).
  6. Beat the butter until light and fluffly. scrape down the sides.
  7. Add the sugar and beat well until it is creamy. Scrape down the sides.
  8. Add the eggs one at a time and beat well after each addition.
  9. Add the pure vanilla extract and beat until combined.
  10. Add the flour mixture in 3 parts alternating with the hot water cocoa mixture twice in between, starting and ending with the flour mixture. Do not over beat after the final addition of flour.
  11. Pour the batter in the prepared cake mould and bake in the oven for 30 to 45 minutes or until a tooth pick inserted into the centre of the cake comes out clean or springs back when touch lightly.
  12. Cool on a wire rack.

CREAMY VANILLA FROSTING:

Ingredients:

  • 1 cup milk
  • 1 cup granulater white sugar
  • 3 tablespoons whipping cream
  • 3 tablespoons all purpose flour
  • 3/4 cups butter, at room temperature
  • 1 teaspoon pure vanilla extract

Method:

  1. Mix milk, sugar, flour and cream in a heavy bottomed pan.
  2. Place the pan on stove on high flame and bring it to boil
  3. Simmer and stir for 20 minutes.
  4. Cool and transfer the mixture to the mixing bowl.
  5. If using stand mixer or your hand mixer, beat the mixture until light.
  6. Add the pure vanilla extract and beat again until combined.
  7. Add the butter and beat until stiff peaks form.

SUGAR SYRUP:

Ingredients:

  • 1 cup sugar
  • 1/2 cup water

Method:

  1. In a heavy  bottomed pan, place the sugar and water and bring it to a boil.
  2. Once it starts boiling, simmer for nearly 2 minutes until you get a syrupy consistency.
  3. Cool the sugar syrup.

ASSEMBLY:

  1. Cut the vanilla cake horizontally into half. Place the top layer down on the plate or board to be served.
  2. Sprinkle the sugar syrup generously on that layer of the vanilla cake.
  3. Spread the vanilla frosting on top of the cake covering it fully.
  4. Cut the chocolate cake horizontally into half and place the top layer of the chocolate cake on top of the vanilla cake that is frosted.
  5. Sprinkle the sugar syrup on the chocolate cake and spread the vanilla frosting on top of this.
  6. Place the other half of the vanilla cake on top of the cream spread chocolate cake.
  7. Sprinkle the sugar syrup and spread the cream. Repeat the same process for the next half of the vanilla cake as well.
  8. Now cover all the sides of the tower making sure the edges are straight and the tower holds its shape.
  9. Make chocolate curls and decorate on top of the cake.
  10. Scrape some of the chocolate to spread on sides of the cake.
  11. Pipe a lattice pattern on top of the cake using melted chocolate in a small piping bag.
  12. Refrigerate until use.

Vanilla and Chocolate Cake recipes adapted from: Joy of Baking

Creamy Vanilla Frosting adapted from: Biteme

SHARE
Facebook Twitter Plusone Pinterest Stumbleupon Linkedin Digg Reddit

You may also like

2 thoughts on “Vanilla Chocolate Cake Tower

Leave a Reply

Your email address will not be published. Required fields are marked *