Vanilla cake + a chocolate filling is a very underrated combo in my opinion. They taste amazing together, but I don’t see them together that often.
I’ve had a few people tell me to make more simple, basic recipes, Which I get, not everyone wants a 23 step recipe.
For me personally, the more steps there are, the more excited I get, but I get it. So I felt like this was a pretty simple cake to make, and it also doesn’t take too long!
A few tips on making the cakes
Beat the butter, oil and sugar together
The first thing you’re going to do when making the cake batter is beat the butter, oil, sugar and vanilla together.
If you have an electric mixer, beat them together on medium-high speed for 5 minutes. You will notice that the mixture will look fluffier than before.
This step just helps you get a fluffier, softer cake.
If you don’t have an electric mixer, that’s fine, I make this by hand all the time. Just aggressively whisk them together for as long as you can. You don’t have to do the full 5 minutes, but do it for at least 1 minute.
Adjust the baking time
I used two 6 inch cake tins to make this cake. I use 6 inch cake tins for pretty much all of my cakes, I feel like it’s the perfect size.
However, if you only have 7 or 8 inch cake tins, those work too. Your cake layers will just be a little thinner, so they will probably need less time in the oven.
Just keep an eye on them, they’re done when the tops are golden brown and a toothpick comes out of the centre clean.
This isn’t one of those cakes that will get ruined if you open the oven door too early so don’t worry!
Take them out of the tins whiles they’re warm
For most cakes I usually just let them cool in the tins completely before taking them out. But with my vanilla cake, I’ve realised that they come out of the tins way better when they’re still a little warm.
So when they’re baked, I recommend leaving them to cool down for 10 minutes, then take them out of the tins,then leave them to cool completely.
Whipping the ganache
For the filling for this, I made a ganache. This was actually the first thing I made, I left it in the fridge to set, then once the cakes were baked and cooled, I then whipped the ganache.
If you’ve never had whipped ganache YOU HAVE BEEN MISSING OUT. It’s sooo good, I love it. It’s like eating fluffy chocolate….thats the only way I know how to describe it.
As the name suggests, all you are doing is whipping a ganache that has set. I use an electric hand mixer to do this, you just want to whip it until the ganache lightens in colour and almost doubles in volume!
Do I have to use dark chocolate?
I always make ganache with dark chocolate, I like the taste of dark choclate but I know a lot of peole dont.
You can make it with milk or white chocolate too. Just make sure to half the amount of cream if you are going to use milk or white chocolate. So instead of 200ml of double cream, use 100ml instead.
Milk and white chocolate have more milk solids than dark. So if you add the same amount of cream, the ganache will just end up too runny!