Double Chocolate and Vanilla Sponge Cake

There is a couple of different ways you can make this cake that is all in one method and the creaming method. For this method, you will cream the sugar and the butter first then add the ingredients later, this will make the lightest sponge cake ever. the first thing you need to do is put the butter and sugar into the stand mixer and you want to beat them quite vigorously until its light and fluffy.

Lower the speed then add the eggs one at a time and mix until well incorporated before adding the other eggs. Into another bowl, sieve the all-purpose flour, baking powder, and salt then pour the mixture into the butter mixture and mix them really gently. At this point, you can switch to a spatula to mix the batter or if using the stand mixer, use the minimum speed until it comes together and while mixing, add a tiny bit of vanilla extract with about a tablespoon or two of milk just to help it loosen up a little bit.

Once the batter is ready, divide it into two then leave the remaining in the bowl and to that, add 60 grams of sifted unsweetened cocoa powder and 2 tbs of Espresso Coffee then mix until the chocolate batter is well-formed. The espresso is optional, your cake will not have the coffee taste or smell but the presence of the espresso will increase the chocolate flavor in the cake.

You will need two round cake tins that are greased in the sides and the base with butter then line it with parchment paper. Pour the chocolate batter in one pan and the vanilla butter in the other pan then level the top and bake in a 170 degrees Celcius preheated oven for 25 minutes.

Once baked, let the cakes cool completely for about 20 minutes then you will turn them onto a plate and serve. You can do anything with these cakes, you can serve them plain or with a frosting of you can also make Victoria cake with them. Try any choice and enjoy it.