Vanilla and chocolate cake

This chocolate and vanilla cake has been a hit at home this summer. Because yes, we have continued baking to have delicious homemade breakfasts and snacks.

Now that autumn is here, I'm sure you'll be inspired to try it. We've made it as a sponge cake, in the beautiful Classic Fluted Loaf pan by Nordic Ware , which I've also given as a gift on more than one occasion, but you can bake it in another pan such as the tall Emile Henry pan or the rectangular Le Creuset pan ... Or turn it into a beautiful vanilla and chocolate bundt cake simply by using a bundt pan with the very particular central chimney of the Nordic Ware pans!

It's such a pretty golden mould that it always elicits an exclamation point when you see it for the first time. This recipe is very simple and always turns out well ; kids love it as it's a homemade version of a well-known commercial cake, does it sound familiar?

Nordic Ware Molds

Ingredients

• 280 g of pastry flour
• 4 eggs
• 180 g of sugar
• 160 g olive oil
• 180 ml whole milk
• 1 cc vanilla paste or vanilla extract
• 1 cc baking powder
• 1 pinch of salt
• 80 g dark chocolate

Preparation

1. In a large pastry bowl, mix the dry ingredients: flour, baking powder and salt and set aside.
2. Beat the eggs together with the sugar and vanilla paste until you obtain a fluffy mixture.
3. Add the olive oil and beat until combined.
4. We add the dry ingredients and the milk in 5 times, starting and ending with the dry ingredients.
5. We divide the dough into two approximately equal parts.
6. We melt the dark chocolate in the microwave and once it has reached room temperature, we add it to the second mixture. With the help of a spatula we mix it with circular movements until it is integrated.
7. Grease theNordic Ware mold or another rectangular mold (like the tall Emile Henry mold) or the rectangular Le Creuset mould with butter or spray and fill it by incorporating the two mixtures alternately, creating lines but trying not to mix them. It doesn't have to be the same or symmetrical, on the contrary.
8. Once the mold is filled with dough, we will tap it on the counter so that the dough perfectly fills all the possible gaps that we have with air.
9. We put the mold in the oven (preheated to 170º C) for 55-60 minutes or until inserting a toothpick into the bundt comes out clean.
10. Remove the mould from the oven and leave it at room temperature on a rack for about 10 minutes. After this time, remove it from the mould and leave it on the rack at room temperature again until it cools completely.

You can cover the cake with a glaze made from a tablespoon of whipped cream and half a cup of beaten icing sugar. It's beautiful how it falls between the reliefs and it's also absolutely delicious.

NOTE: Remember that I made it as a rectangular cake, but following exactly the same recipe, quantities and steps you can make it in a bundt pan with the central chimney so particular to Nordic Ware pans, to turn it into an unbeatable and beautiful vanilla and chocolate bundt cake.