Bicolor Chocolate Cake with Cream and Ganache

1. Preparation of the dough:
   • In a bowl, beat the egg with a pinch of salt and the vanilla sugar or vanillin.
   • Add 100 g of sugar and whip for 2 minutes.
   • Pour in the sunflower oil and milk.
   • Combine the flour and baking powder, then divide the dough into two equal parts.
   • Add the bitter cocoa and a spoonful of milk to one of the two parts.
   • Pour the mixture into the pans and bake in a preheated oven at 170°C for 15 minutes.
   • Let cool completely.
2. Preparation of the Chocolate Cream:
   • In a saucepan, mix the sugar, bitter cocoa and corn starch.
   • Heat the milk and add it to the mixture, cooking over low heat.
   • Add the dark chocolate and butter to the cream, then cover and place in the fridge for 1 hour.
3. Preparation of the Chocolate Ganache:
   • Heat the whipping cream and pour over the dark chocolate.
   • Leave the ganache in the fridge for another 3 hours before pouring it onto the cake.
4. Cake assembly:
   • Overlay the layers of two-tone dough with the chocolate cream between them.
   • Pour the chocolate ganache over the cake and leave to cool completely in the fridge.

Who is this recipe for:

This recipe is perfect for chocolate lovers and for those who want to prepare a sophisticated dessert for special occasions such as birthdays, parties or elegant dinners. It is suitable for anyone who loves to experiment in the kitchen and surprise with an irresistible dessert.

Tips and Variations:

• Add a touch of rum to the chocolate cream for extra flavor.
• Decorate the cake with dark chocolate chips or fresh raspberries for a touch of freshness.

Conclusion:

With layers of two-tone dough, rich chocolate cream and shiny, delicious ganache, this Two-Tone Chocolate Cake with Cream and Ganache will be the highlight of any occasion. Follow this recipe and make a dessert that everyone will enjoy. Have fun and enjoy your meal!