Indulge in the ultimate chocolate cake with vanilla frosting, a divine combination that's surprisingly simple to create. With just two key steps, you can layer moist chocolate cake with fluffy vanilla ganache frosting to craft a show-stopping birthday cake that will impress at any celebration.
Looking for a great chocolate vanilla cake? Here is my best recipe which is unanimously appreciated by chocolate lovers as well as those who are not too crazy about chocolate desserts!
Why you'll love this recipe
Indulge in the classic elegance of a vanilla and chocolate cake, where the richness of chocolate meets the subtlety of vanilla in a homemade delight. This cake, with its inviting layers, is a celebration of flavor, perfect for birthdays or any cherished occasion.
This cake features a supremely fluffy and easy chocolate cake recipe, my chocolate molly cake is made with whipped cream instead of butter and is paired with a vanilla white chocolate ganache enriched with mascarpone for an unbelievably creamy texture.
Suitable for both baking novices and the more experienced, this recipe guides you to create a beautiful cake, perfect for decorating a birthday celebration or any other indulgent occasion.
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Ingredients for this cake
*You will find the quantities and complete instructions in the recipe card at the end of the page.
Chocolate Molly cake
- Flour: Use cake flour for a tender crumb or all-purpose flour for a slightly denser sponge.
- Cocoa Powder: Opt for unsweetened, high-quality cocoa powder for a deep chocolate flavor.
- Baking Powder: A mixture of baking powder and baking soda is essential for the cake's softness.
- Salt: A pinch enhances the chocolate taste and balances the sweetness.
- Eggs: Provide structure and moisture; use at room temperature for best results.
- Sugar: Fine granulated sugar dissolves easily for a smooth batter.
- Vanilla Extract: Adds a complementary flavor to the chocolate; pure extract offers the best taste.
- Heavy Cream: The fat content helps to create a light and airy texture, making the cake uniquely moist. Use cold for best whipping results.
White chocolate frosting
- White Chocolate: Opt for high-quality white chocolate, ideally with a cocoa butter content between 30% to 35% for the best texture and flavor.
- Heavy Cream: Select full-fat heavy cream, also known as heavy whipping cream, with a fat content of 30%-35% for a rich and stable ganache.
- Mascarpone: An Italian cream cheese renowned for its use in tiramisu, mascarpone adds luxurious creaminess to the frosting.
- Vanilla: Use the seeds from a vanilla bean or pure vanilla extract for flavor. For a smoother appearance with fewer seeds, stick to vanilla extract or limit it to half a vanilla bean.
How to make Chocolate cake with vanilla frosting
Chocolate cake batter
- Preheat the oven to 350°F (180°C) and line 3 - 6 inch round cake pans with parchment paper only in the bottoms.
- Beat together the sugar, eggs, and vanilla extract in the mixing bowl of your stand mixer fitted with the whisk attachment for at least 10 minutes until the mixture whitens and doubles in volume.
- Meanwhile, whip the cold heavy cream in a separate bowl with an electric mixer until you have a thick whipped cream.
- Then in a separate bowl, mix and sift together the dry ingredients, cake flour, baking powder, unsweetened cocoa powder and salt.
- Reduce the speed of the stand mixer and add the flour mixture into the wet ingredients while leaving the mixer running for no more than 1 minute.
- Gently fold in the whipped cream with a spatula until the mixture is smooth.
- Pour the cake batter into your prepared pans lined with parchment paper only in the bottom.
- Bake in a preheated oven for 45-55 minutes, Until they are well risen and cooked in the center (check for doneness by inserting a toothpick, it should come out clean or with moist crumbs indicating it is cooked).
- Turn out the cakes and let them cool down to room temperature before placing them upside down onto wire racks until they have cooled completely.
- Cover with plastic wrap and chill for at least 2 hours.
White chocolate ganache
- Bring the heavy cream to a boil with the vanilla bean (previously split in 2 and scraped) in a saucepan over medium heat and let it infuse for 10 minutes.
- Chop the white chocolate finely with a large knife and place in a large bowl.
- Heat a saucepan with a little water and melt the white chocolate in a double boiler while stirring until the chocolate is melted and smooth.
- Pour the hot cream over the melted white chocolate in one go and mix with a spatula until a smooth mixture is obtained.
- Cover with plastic wrap in contact and place in the refrigerator overnight.
- Place the completely cooled white chocolate ganache in the bowl of an electric mixer or in the bowl of a stand mixer fitted with the whisk attachment and add the cold mascarpone cheese.
- Whisk at medium-low speed for about 2-3 minutes until you get a white frosting with a thick and fluffy consistency.
- Cut out the bumps of your 3 cake layers with a cake leveler to have straight cakes of the same thickness.
- Place the first layer chocolate cake on your cake turntable on a cake board.
- Spread a layer of whipped ganache over the entire cake and smooth it with an angled spatula.
- Place a second layer and repeat this step until the third and final layer.
- Cover the entire cake with a very thin layer of whipped ganache to enclose the small crumbs.
- Then apply a new thicker whipped ganache over the whole cake.
- Use icing smoother to smooth the ganache around the cake until the cake is completely white.
- Fill a pastry bag fitted with a decorating tip (1B) with the remaining frosting and form swirls of ganache on top of the cake.
- Decorate with sugar pearls, chocolate shavings etc.
- Place the vanilla and chocolate cake in the fridge for at least 1 hour to firm up the ganache before serving.
Storage and Freeze
Refrigeration Guidelines: To properly store your chocolate cake with vanilla frosting, keep it refrigerated for 3 to 4 days, ensuring it's sealed in airtight containment or wrapped securely in cling film to maintain freshness.
Freezing the Sponge: If you need to extend the life of your chocolate cake, the sponge alone is suitable for freezing. Wrap it thoroughly in plastic wrap and freeze for up to 3 months for best quality.
Thawing Instructions: When you're ready to enjoy your cake, allow the frozen sponge to thaw gradually by transferring it to the refrigerator or leaving it out at room temperature until fully softened.
Tips for this recipe
- Use room temperature ingredients: Ensure all ingredients for the chocolate cake are at room temperature, except for the heavy cream, which should be cold for whipping into cream.
- Chocolate Cake Preparation: Bake your chocolate cake in advance and refrigerate it; a chilled cake crumbles less and simplifies the assembly process.
- Ganache Consistency: Employ an immersion blender to ensure the ganache is homogeneous and free from chocolate bits for a velvety texture.
- Ganache Whipping: Mix the ganache at a moderate speed to prevent over-whipping, which could split the mixture and create a grainy texture. Watch closely as it thickens.
- Frosting Technique: Utilize an acrylic disc larger than your cake to spread the ganache evenly, resulting in a professionally finished layer cake.
Dark Chocolate Ganache Cake: Drizzle or layer with rich chocolate ganache or a whipped ganache for a double-chocolate delight.
White chocolate Cream cheese frosting: Make my buttercream cream cheese frosting with the addition of melted white chocolate for a rich, creamy texture and a luxurious twist.
White Chocolate Raspberry Cake: Add a layer of raspberry jam or fresh raspberries between the cake and vanilla frosting for a fruity twist.
White Chocolate Orange Cake: Infuse the frosting with orange zest and add a bit of orange liqueur to the cake batter for a chocolate orange version.
Mocha White Chocolate Cake: Blend espresso or coffee into the chocolate batter and add coffee extract to the vanilla frosting for a mocha flavor.
White Chocolate Coconut Cake: Sprinkle toasted coconut flakes over the frosting and mix in some coconut extract into the cake batter for a tropical feel like my Raffaello Coconut Cake.
Tiramisu flavored cake: With vanilla sponge coffee soaked and mascarpone cream like this tiramisu cake.
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Did you make this recipe?
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