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

Ingredient Substitutions

• Instead of White sugar: Cane sugar
• Instead of White sugar: Cane sugar
• Instead of Eggs: Organic chicken eggs
• Instead of Whole milk: Semi‑skimmed milk
• Instead of Butter: Vegetable margarine
• Instead of Unsweetened cocoa powder: Cocoa powder
• Instead of All‑purpose flour: Wheat flour
• Instead of Baking powder: Leavening powder
• Instead of Vanilla bean: Vanilla extract
• Instead of Sweetened condensed milk: Unsweetened condensed milk + sugar
• Instead of Whole milk: Semi‑skimmed milk

Equipment Needed

• Saucepan
• Mixing bowl
• Whisk (or electric mixer)
• Silicone spatula
• 20 cm cake pan
• Bain‑marie dish
• Oven
• Kitchen scale
• Tablespoon
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a high‑quality vanilla bean: the seeds provide an intense aroma.
• Choose 70 % dark chocolate for a rich flavor and firm texture.
• A silicone mold makes unmoulding the cake easier without breaking it.

Troubleshooting

Storage

Refrigerator: Keep covered 3‑4 days

Freezer: Wrap tightly, up to 1 month

Room temperature: Do not leave more than 2 hours at room temperature

Make-Ahead Tips

• Prepare the caramel the day before and keep it refrigerated, gently reheat before use.
• The chocolate batter can be prepared ahead and kept chilled for 12 hours.
• The cake stores very well refrigerated; it can be unmoulded the day of serving.