Vanilla Chocolate Cake (Quick and Easy Recipe)
Ingredients
For the vanilla cake (3 x 22cm layers):
6 large eggs (at room temperature)
300g sugar
200ml vegetable oil
200ml milk (can be whole or evaporated)
1 tablespoon vanilla essence
300g plain wheat flour (or all-purpose)
12g baking powder
1 pinch salt
For the milk chocolate fudge:
1 can condensed milk (397g)
200ml milk
200g milk chocolate (chunks or drops)
2 tablespoons unsalted butter
Step-by-Step Preparation
1. Prepare the vanilla cake
Preheat the oven to 180°C (350°F). Grease and flour three 22cm baking pans or use greased paper.
In a large bowl, beat the eggs with the sugar until the mixture is light and fluffy, and doubled in volume (approximately 6-8 minutes).
Add the oil in a thin stream while continuing to beat. Then add the milk and vanilla.
Sift the flour, baking powder, and salt into the mixture. Fold them into the mixture in batches, using a spatula to avoid collapsing the air.
Divide the mixture among the molds and bake for 25-30 minutes, or until it comes out clean when inserted with a toothpick.
Let cool for 10 minutes in the mold, then remove from the mold and cool completely on a wire rack.
2. Prepare the Milk Chocolate Fudge
In a saucepan over low heat, place the condensed milk and milk. Stir constantly with a silicone spatula.
When hot, add the milk chocolate pieces. Continue mixing until completely melted.
Incorporate the butter. Cook, stirring constantly, until thickened (it should have a firm filling texture, not runny).
Remove from heat and let warm. Do not refrigerate.
3. Cake Assembly
Place one layer of sponge cake on a gold-plated base or plate. Spread a generous layer of fudge on top and smooth.
Repeat the process with the other layers.
Cover the edges and top with more fudge, smoothing with a spatula.
Use a pastry sleeve with a curly nozzle to decorate with fudge rosettes (as shown).
Final Tips
If you prefer a shinier topping, you can add a tablespoon of glucose or honey to the fudge while baking.
The cake can be refrigerated, tightly covered, for up to 4 days. Bring to room temperature before serving.
