Vanilla and chocolate cake

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

Now that we are entering autumn, surely you are encouraged to try it. We have made it as a sponge cake, in the beautiful Nordic Ware Classic Fluted Loaf pan, which I have 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 central chimney so particular to Nordic Ware pans!

It is such an ornate golden cast that it always draws an exclamation when first seen. This recipe is very simple and always turns out well ; children love it, since it is the homemade version of a well-known commercial cake, does it ring a bell?

Nordic Ware Molds

Ingredients

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

Preparation

1. In a large pastry bowl we mix the dry ingredients: flour, baking powder and salt and reserve.
2. Beat the eggs together with the sugar and vanilla paste until a fluffy mixture is obtained.
3. Add the olive oil and beat until combined.
4. Add the dry ingredients and milk in 5 times, starting and ending with the dry ingredients.
5. Divide the dough into two approximately equal parts.
6. We melt the dark chocolate in the microwave and once we have it at room temperature, we add it to the second mass. With the help of a spatula we mix it with enveloping movements until it is integrated.
7. Grease the Nordic Ware mold or another rectangular one (such as the Emile Henry tall mold or the rectangular Le Creuset mold ) with butter or spray and fill it by incorporating the two masses alternately creating lines but trying not to mix them. It does not need to be the same or symmetrical, on the contrary.
8. With the mold filled with dough, we will give it a blow on the counter so that the dough perfectly fills all the possible holes that we have with air.
9. We take the mold to the oven (preheated to 170º C) for 55-60 minutes or until when inserting a toothpick into the bundt, it comes out clean.
10. Remove the mold from the oven and leave it at room temperature on some racks, for about 10 minutes. After this time, we unmold and again on the racks at room temperature, we leave it until it cools completely.

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

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