Vanilla Chocolate Cake (Quick and Easy Recipe)
Ingredients:
For the vanilla sponge cake (3 layers, 22 cm each):
6 large eggs (at room temperature)
300 g sugar
200 ml vegetable oil
200 ml milk (can be whole or evaporated)
1 tablespoon vanilla extract
300 g plain wheat flour (or all-purpose)
12 g baking powder
1 pinch of salt
For the milk chocolate fudge:
1 can condensed milk (397 g)
200 ml milk
200 g milk chocolate (pieces or drops)
2 tablespoons unsalted butter
Step-by-Step Preparation:
1. Prepare the vanilla sponge cake
Preheat the oven to 180°C (350°F). Grease and flour three 22 cm pans or use parchment paper.
In a large bowl, beat the eggs with the sugar until the mixture is foamy, pale, and has 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. Fold them into the mixture, folding them in two batches, using a spatula to eliminate air bubbles.
Divide the mixture among the molds and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Let cool in the mold for 10 minutes, 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 chopped milk chocolate. Continue mixing until completely melted.
Stir in the butter. Cook, stirring constantly, until thickened (it should have the texture of a firm filling, not runny).
Remove from heat and let cool. Do not refrigerate.
3. Assembling the Cake
Place one layer of cake on the golden cake stand or plate. Spread a generous, even layer of fudge.
Repeat the process with the other layers.
Cover the edges and top with more fudge, smoothing with a spatula.
Use a piping bag with a curly nozzle to decorate with fudge rosettes (as pictured).
Final Tips
If you want a shinier coating, you can add a tablespoon of glucose or honey to the fudge while it cooks.
The cake can be kept refrigerated, tightly covered, for up to 4 days. Bring to room temperature before serving.
