You will love this no-bake vanilla and chocolate cold cake recipe, as it has unique flavors and a very fluffy and moist texture thanks to Huevo San Juan®, your best ally when baking.
1/2 cups cocoa powder, previously sifted, for the cake
1 1/2 teaspoons baking powder, for the cake
1 teaspoon vanilla essence, for the cake
2 3/4 cups flour, for the cake
1 1/2 cups milk, for the cake
butter, at room temperature
4 cups whipping cream, for the frosting
1 cup milk powder, vanilla flavor, for the frosting
3 cups chocolate ganache, semi-sweet
semisweet chocolate, in bar
Preparation
1h 30 mins
40 mins
Low
For the base: mix the crushed chocolate cookie with the melted butter in a bowl until well combined and a compact mixture forms.
Cover a 20-centimeter diameter by 8-centimeter high ring with plastic wrap, forming a base. Grease well with a bit of cooking spray. Pour the cookie mixture and spread it across the surface with a glass, flattening it to compact the mixture well and form a cookie base. Refrigerate until use.
For the cake: blend the Huevo San Juan® at medium speed with the vegetable oil, sugar, cocoa powder, baking powder, and vanilla extract. Lower the blender speed and, without stopping, gradually add the flour with the milk; you will notice that you get a semi-thick mixture. If necessary, prepare the cake in two batches. Once ready, set the cake aside.
Grease a 20-centimeter skillet with a bit of butter, then pour in the cake mixture and cover. Cook on very low heat on the stove for 40 minutes or until the cake is ready. Remove from heat, unmold, let cool, and cut in half horizontally to obtain two parts. Set aside.
For the frosting: pour the whipping cream into a large bowl, add the vanilla-flavored powdered milk, and use an electric hand mixer to double its size and obtain a firm mixture. Place the frosting in a piping bag and refrigerate.
Assemble your cake: remove the ring with the chocolate base and place a portion of vanilla frosting on top, then flatten it well. Next, place the chocolate cake cut to the size of the ring on top and repeat the layer of frosting, cake, and finally, the frosting. Chill the cake for at least 30 minutes.
Once the cake is very cold, unmold it, place it on a rack, and cover with chocolate ganache using a pastry spatula. Chill again. Once the chocolate has solidified, decorate with chocolate shavings, which you can make from a chocolate bar using a vegetable peeler. Your cold vanilla and chocolate cake is ready to serve!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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