Double-layer caramel vanilla and chocolate cake

Ingredients

• 115 g White sugar (For the caramel)
• 80 g White sugar (For the egg‑sugar mixture)
• 6 pcs Eggs (3 for the caramel, 3 for the vanilla layer)
• 100 ml Whole milk (For the caramel)
• 30 g Butter (Melted butter, added to the caramel)
• 30 g Unsweetened cocoa powder (For the chocolate batter)
• 120 g All‑purpose flour (For the chocolate batter)
• 5 g Baking powder (1 sachet)
• 1 pcs Vanilla bean (Seeds only)
• 400 g Sweetened condensed milk (Full can)
• 200 ml Whole milk (For the vanilla layer)

Instructions

1. Prepare the caramel

   In a saucepan, pour the 115 g of white sugar and heat over medium heat, stirring gently until a golden‑amber caramel forms.

   Time: PT7M

2. Mix eggs and caramel sugar

   In the bowl, whisk the 80 g of sugar with 3 eggs until the mixture whitens and becomes frothy.

   Time: PT3M

3. Incorporate milk and butter into the caramel

   Add the 100 ml of whole milk and the 30 g of melted butter to the hot caramel, mixing quickly to homogenize.

   Time: PT2M

4. Add the dry ingredients

   Sift the cocoa, flour and baking powder into the bowl containing the egg‑sugar mixture, then incorporate the liquid caramel. Whisk until a smooth batter forms.

   Time: PT3M

5. Prepare the vanilla layer (flan)

   Scrape the seeds of a vanilla bean into a second bowl. Whisk 3 eggs with 80 g of sugar, add the seeds, then incorporate the sweetened condensed milk (400 g) and finally 200 ml of whole milk. Mix until homogeneous.

   Time: PT4M

6. Mold assembly

   Pour the still‑warm caramel into the bottom of the cake pan, spreading it into a thin layer. Let it cool a few minutes until it thickens slightly.

   Time: PT2M

7. Pour the chocolate batter

   Gently place the chocolate batter over the cooled caramel, avoiding creating air bubbles that could separate the layers.

   Time: PT2M

8. Bain‑marie baking

   Place the pan in a larger dish filled with hot water (bain‑marie). Bake in the pre‑heated oven at 180 °C for 45 minutes.

   Time: PT45M

   Temperature: 180°C

9. Room‑temperature cooling

   Remove the cake from the oven and let it cool in the pan for 30 minutes so the layers set.

   Time: PT30M

10. Refrigeration

    Cover the pan with plastic film and place in the refrigerator for at least 1 hour (ideally 2 hours) before unmolding.

    Time: PT1H

11. Unmoulding and serving

    Carefully run a thin knife around the edges, turn the cake onto a serving plate and cut into 8 equal slices.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g