White and dark chocolate Easter cake

I have created two types of decadent icings – white chocolate and dark chocolate. I have combined the icings with a classic chocolate sponge. My mother used to make this sponge recipe and it is a firm favourite among South African bakers. My mother found the recipe in the “South African Housewives League” cookbook and since then it has appeared in many books/magazines with slight variations. What I love about this sponge is that it is light as well as chocolaty and it is also freezes well. Its a great cake to make in advance and compliments a rich icing. When making the cake there is no need to wash the beaters after beating the egg whites. Similarly when making the icings be sure to beat the white chocolate icing first and then beat the dark chocolate icing so there will be no need to wash the beaters in between. The icings will also set quickly so work quickly when icing the cake.

Serves 8-10 | Baking time 20 minutes

Chocolate sponge

Ingredients:
1 cup (150 grams) flour
1/4 cup (25 grams) cocoa powder
2 teaspoons baking powder
4 large eggs separated
1 cup (220 grams) granulated white sugar
1/4 cup (60 ml) sunflower oil
1 teaspoon vanilla extract
1/2 cup (125 ml) boiling water

Method:

  1. Preheat oven to 200 degrees C (375 degrees F). Grease the base and sides as well as line the base of two 20cm round cake tins.
  2. Sift flour, cocoa and baking powder and set aside
  3. Beat eggs white until stiff
  4. Beat egg yolks and sugar on high speed until fluffy, then add oil and vanilla and beat on medium speed until combined
  5. Add flour to oil mixture and mix with a spoon until just combined
  6. Add boiling water and mix lightly until combined
  7. Fold in half of the egg whites and then fold in the remaining half
  8. Divide the mixture between the tins and bake for 20 minutes
  9. Cool for 5 minutes in the tins before turning out onto a wire rack to cool completely

 White chocolate filling/icing

Ingredients:
1/4 cup (60 ml) double cream
25 grams butter
150 grams white chocolate broken into pieces

Method:

  1. Heat cream over medium heat until it begins to bubble, then add butter and stir
  2. Remove from heat and add chocolate. Stir until melted
  3. Leave to cool and once cool beat on high speed until fluffy and thick.

Dark chocolate icing

Ingredients:
1/2 cup(120 ml) double cream
1/3 cup (75 grams) dark brown soft sugar
25 grams butter
150 grams dark chocolate (70%) broken into pieces

Method:

  1. Heat cream and sugar over medium heat until sugar dissolves and it begins to bubble, then add butter and stir
  2. Remove from heat and add chocolate. Stir until melted
  3. Leave to cool and stir every so often.
  4. Once cool beat on high speed until fluffy and thick.

To serve

Sandwich the two sponges together with the white chocolate icing and then spread the dark chocolate icing on top and around the sides. Decorate with mini chocolate Easter eggs if desired.

If you like this recipe, you might like:

Pure white chocolate cupcakes

Pure white chocolate cupcakes