Chocolate Vanilla Cream Cake

Chocolate Vanilla Cream Cake made and photographed by Advah Chakim

Here’s a delicious, dairy, Kosher for Pesach cake, without potato flour or cake flour, so it’s light fluffy, and not very reminiscent of your old Aunty Dora’s choke-inducing dry Pesach cake! This one’s for Jocelyn – have a wonderful birthday celebration for your sons.

Ingredients

5 eggs

2 tablespoons sugar

1 package instant chocolate pudding

1 package instant vanilla pudding

1 cup sweet cream

1 cup milk

150g (6 oz) bittersweet chocolate

¼ cup butter

5 tablespoons milk

How to do it

Base

1. Pre-heat the oven to 180°C (350°F)

2. Separate the eggs. Beat the egg whites and the 2 tablespoons sugar with an electric mixer until soft peak stage. Add the yolks and keep beating. Slowly add the chocolate pudding powder while beating, mixing the powder in thoroughly.

3. Pour the mixture into a 28 cm/11 inch or a 26 cm/10 inch greased springform pan. Bake for 30 minutes, and allow to cool. (The base will rise very high and then it will fall – this is OK.)

Vanilla Filling

1. Beat the cream until it starts to thicken (not too stiff). Add the vanilla pudding and mix through, and then add the milk and beat it a little more until it’s all combined.

2. Pour over the cooled base and allow to set in the fridge (about 30 minutes)

Topping

1. In a small saucepan, melt the chocolate, 4 tablespoons of milk and butter until smooth.

2. Spread evenly over the cake and cool in the fridge for at least 1 hour. Note: If you want to make the chocolate layer thicker, you can double the topping quantities. You can also remove the side of the pan and let the chocolate drizzle down the side of the cake, and refrigerate without replacing the side.

When set, slide a clean knife down the sides of the pan to loosen the cake and carefully remove sides before serving. Cut slices using a knife dipped in hot water.