Ingredients
Scale
- ⅔ cup (95g) all-purpose flour
- ⅓ cup (28g) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- ¼ cup (60ml) sunflower oil
- 1 large egg, well beaten
- ¼ cup (60ml) full fat sour cream
- 1 teaspoon (5ml) pure vanilla extract
- ¼ cup (60ml) hot coffee
- 3 ½ oz (100g) white chocolate minimum 28% cocoa butter
- ¾ cup (180ml) 35% heavy whipping cream, divided
- ½ teaspoon (5ml) vanilla bean paste or pure vanilla extract
- 4 oz (113g) pure milk chocolate minimum 28% cocoa butter
- 1 cup (237ml) 35% heavy whipping cream, divided
- 1 tablespoon (6g) cocoa powder
- 3 oz (85g) semisweet dark chocolate, finely chopped
- ¼ cup (60ml) 35% heavy whipping cream, divided
- 1 teaspoon (5ml) honey or corn syrup
Instructions
- Finely chop the white chocolate and place it in a large bowl.
- In a saucepan, heat ¼ cup (60ml) of cream over medium heat until simmering, then pour it over the chopped white chocolate and let it stand for 2 minutes. Whisk until smooth and then add in ½ cup of cold cream, whisking to combine.
- Chill this ganache for at least 2 hours or overnight before using.
- Finely chop the milk chocolate and place it in another bowl.
- In a saucepan, combine ½ cup (120ml) of cream with cocoa powder, heat until simmering, then pour over the milk chocolate, covering the bowl to let it stand for 2 minutes. Whisk until smooth, then cool and add remaining ½ cup (120ml) of cold cream, whisking together.
- Chill this ganache for at least 2 hours or overnight before using.
- Preheat your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper.
- Sift together flour, cocoa powder, baking powder, and baking soda in a bowl. Add sugar and salt, followed by oil, egg, sour cream, and vanilla. Mix in hot coffee until the batter is smooth.
- Pour the batter into the prepared pan and bake for about 25 minutes or until a skewer comes out clean. Let cool in the pan.
- Once cooled, slice the cake horizontally to create two layers.
- Whip the white chocolate ganache with vanilla extract until thick and fluffy, about 2-3 minutes. Whip the milk chocolate ganache until soft peaks form.
- To assemble, place the bottom layer of the cake on a plate, spread half of the white chocolate ganache, and place the second layer of cake on top. Spread the milk chocolate ganache over the top and chill for 1 hour.
- For the glaze, heat cream and honey or corn syrup until simmering, then pour over the chopped chocolate. Whisk until smooth, let cool slightly, then pour over the cake and spread evenly. Chill before slicing.
Notes
Make sure both ganaches are thoroughly chilled before using for the best texture.
Level the cake layers if necessary to ensure even stacking and presentation.
Decorating with chocolate curls or sprinkles adds a beautiful touch to the final cake.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 30g
- Sodium: 150mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.