Vancho Cake is an awesome combination of chocolate and vanilla cake topped with white and dark chocolate ganache. A cake that appeals to both Chocolate and Vanilla Cake lovers, Vancho Cake is fancy and rich to treat your loved ones.

Here go the recipes of a yummy and delicious 1 KG Vancho Cake!!

Ingredients

Egg- 4

Sugar-1 Cup, powder it

Vanilla Essence-1 Tsp

Oil- 1/2 Cup

Milk-1/2 Cup

For the Chocolate sponge:

Flour- 1/2 Cup

Cocoa Powder-2 TBSP

Baking Powder-1/2 Tsp

Baking Soda-1/4 Tsp

For vanilla Sponge:

Flour- 1/2 Cup

Baking Powder- 1/2 Tsp

For frosting:

Fresh Cream- 100gms

Whipping Cream-1 Cup

White Chocolate-300 gms

Sugar Syrup- 2 Cup

Dark Chocolate Compound- 100gms

Method

Sieve together dry ingredients for chocolate cake(flour, baking soda, baking powder, and cocoa powder ) and keep it aside.

Take another bowl and Sieve together the dry ingredients of vanilla cake, (flour, and baking powder), keep it aside.

Take a dry bowl and add in the eggs, beat it for a few minutes. Add vanilla essence and sugar and beat till it turns creamy and fluffy. Now beat in milk and Oil.

Pour half the mix into another bowl. Into one half add the dry ingredients of vanilla cake and fold gently. Into the other half add the dry ingredients of chocolate cake and fold in gently.

Prepare two, 7-inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 180 degrees C.

Pour the batter in the prepared tins and tap the baking tins to release air bubbles if any, and bake in a preheated oven for 30-45 mins or until a toothpick inserted comes out clean. Allow it to cool for 5 minutes before de-molding it. Cool the cake completely before frosting.

Sugar Syrup: In a pan add 1 cup water and 1 cup sugar and boil it. The consistency of the sugar syrup need not be thick. Turn off the flame when the sugar completely dissolves in the water. Allow it to cool.

Frosting: Whip 1 cup whipping cream until you get stiff peaks. Take little of the whipped cream into another bowl and add-in melted dark chocolate into it and beat.

Ganache: Take fresh cream in a pan and heat it. You could see bubbles formed on sides of the pan. Turn off the flame add the chopped compound chocolate in it. Now mix the white chocolate compound into it and mix until well combined and becomes smooth. Allow it to cool and thicken.

Assembling the cake: Cut each cake into 2 layers.  You can cut with a serrated knife.

Place one layer of vanilla sponge on top of the cake board and soak it in sugar syrup using a silicon brush. Add whipped cream and spread evenly. Place the chocolate layer as the next layer and soak in sugar syrup. Add Chocolate frosting and level it.

Place the vanilla sponge as the next layer and soak in sugar syrup, spread whipped cream evenly on it. Place chocolate sponge and apply the chocolate frosting. Do a crumb coat on the cake. Remove the crumbs on the cake board and keep the cake in the refrigerator for 1/2 hr to set. After 1/2 an hour pour the white chocolate ganache and all over the cake, pour dark ganache lines on top of it and make any pattern you wish to.

Keep in the refrigerator to set.

Vancho Cake

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Author: Neena

Serves: 8-10

Ingredients

• For the Chocolate sponge:
• Flour- 1 cup
• Cocoa powder-1/4 cup
• Egg- 3
• Sugar-3/4 cup, powder it
• Vanilla essence-1 tsp
• Baking powder-1 tsp
• Baking soda-1 tsp
• Oil- ½ cup
• Milk-1/2 cup
• For vanilla Sponge
• Flour- 1 cup
• Egg- 2
• Sugar- 1 cup, Powder it
• Baking Powder- 1tsp
• Sunflower oil-1/4 cup
• Vanilla essence-1 tsp
• Hot milk-1/2 cup
• For frosting:
• Fresh cream- 150gms
• Whipping cream-1 cup
• White chocolate-300 gms
• Sugar syrup- 2 cup
• Dark Chocolate compound- 100gms

Instructions

1. Chocolate sponge: Prepare a 7-inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degrees C.Sieve together dry ingredients, flour, baking soda, baking powder, and cocoa powder and keep it aside. Take another bowl to add egg and beat. Into it add powdered sugar and beat till creamy and fluffy add in vanilla essence and mix. Fold in the dry ingredients and milk into the egg-sugar mix alternatively in two times. Add in oil and mix. Pour the batter in the prepared tin and tap the baking tin to release air bubbles if any, and bake in a preheated oven for 30-40 mins or until a toothpick inserted comes out clean. Allow it to cool for 5minutes before de-molding it. Cool the cake completely before frosting.
2. Vanilla sponge: Prepare a 7-inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degrees C.Sieve the flour and baking powder, keep it aside. Take a dry bowl and add in the eggs, beat it for a few minutes. Add vanilla essence and sugar and beat till it turns creamy and fluffy. Now add in flour and hot milk into the egg mix alternatively in two times using a hand whisk. Now add oil and mix properly. Pour the batter in the prepared tin and tap the baking tin to release air bubbles if any, and bake in a preheated oven for 30-40 mins or until a toothpick inserted comes out clean. Allow it to cool for 5minutes before de-molding it. Cool the cake completely before frosting.
3. Sugar syrup: In a pan add 1¼ cup water and1 cup sugar and boil it. The consistency of the sugar syrup need not be thick. Turn off the flam when the sugar completely dissolves in the water. Allow it to cool.
4. Ganache: Take fresh cream in a pan and heat it. You could see bubbles formed on sides of the pan. Turn off the flame add the chopped compound chocolate in it. Now mix the chocolate and cream until well combined and becomes smooth. Allow it to cool and thicken. Make a ganache with both dark and white chocolate the same way Stir it.
5. Assembling the cake: Cut the cakes into 2 layers. Cut out the top portion of the cake to get a flat top. You can cut with a serrated knife. Place one layer of vanilla sponge on top of the cake board and soak it in sugar syrup using a silicon brush. Add whipped cream and spread evenly. Place the chocolate layer as the next layer and soak in sugar syrup. Add Ganache and level it. Place the vanilla sponge as the next layer and soak in sugar syrup, spread whipped cream evenly on it. Place chocolate sponge and apply the ganache. Do a crumb coat on the cake. Remove the crumbs on the cake board and Keep the cake in the refrigerator for ½ hr to set. After ½ an hour pour the white chocolate ganache and all over the cake, pour dark ganache lines on top of it and make any pattern you wish to. Keep in the refrigerator to set.

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