Category: Cakes
Difficulty: Easy
Prep Time: 15 Minutes
Cook Time: 60 Minutes
Total Time: 75 Minutes
Ingredients
Vanilla Batter
3 ea Egg Yolks
3 ½ oz (½ cup) Sugar
2 oz (¼ cup) Heavy Cream
½ Vanilla Bean (Scraped)
3 oz (1 cup) Flour
1 tbsp Baking Powder
1 ½ oz (2 tbsp) Butter
Chocolate Batter
2 ea Egg Yolks
2 oz (⅓ cup) Sugar
1 oz (2 tbsp) Heavy Cream
1 ½ oz (½ cup) All-Purpose Flour
½ oz (2 tbsp) Valrhona Cocoa Powder
½ tbsp Baking Powder
¾ oz (1 tbsp) Butter
INSTRUCTIONS
- Butter the cake mold and line it with parchment paper.
- Add ⅓ of the vanilla batter to the mold then add half of the chocolate batter lengthwise in the center on top of the vanilla batter.
- Swirl the batters around, then repeat the process with another layer of vanilla another layer of chocolate, then a final layer of vanilla.
- Using a knife coated with melted butter, cut a line into the surface of the cake to optimize the development in the oven.
- Place in a 300℉ (149℃) oven for approximately 60 minutes.
- Check the cooking by inserting a knife blade into the cake; if the blade comes out clean, it has finished cooking.
- Turn out the cake on a rack and rest it on it’s side for 10 minutes to allow it to preserve its shape.
