Double-layer caramel vanilla and chocolate cake
Recipe by Hervé Cuisine
A surprising two-layer cake that flips during baking: a moist chocolate base over a silky vanilla caramel. Inspired by the famous “magic cake”, it is made in a water bath and served cold to reveal its spectacular visual effect.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
1h 55m
Prep
45m
Cook
19m
Cleanup
2h 59m
Total
Cost Breakdown
Total cost:$5.65
Per serving:$0.71
Critical Success Points
- • Achieve caramel colour without burning
- • Pour the caramel before it hardens
- • Bain‑marie baking for even cooking
- • Allow the cake to cool at room temperature before refrigeration
Safety Warnings
- • The caramel is very hot; handle with kitchen gloves.
- • Use pot holders to remove the pan from the oven.
- • Do not leave the caramel unattended to avoid burns.
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