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Double-layer caramel vanilla and chocolate cake
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.
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Cost Breakdown
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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