Remember double layer cake, where cocoa and vanilla flavours mixed so perfectly with each other?
My mom used to make it very often, and I would always have a piece warm, because couldn’t wait for it to cool.
This is a recreation of my family recipe for the double layer cake, slightly dense and not very sweet. The vanilla layer is topped with the cocoa layer, so you have both flavours in a single piece.
It’s one of the easiest cakes you can make, and you need just one bowl. All you have to do is mix sugar with the wet ingredients first, then add the dry ingredients and mix until the dough is formed.
Vanilla and bundt cake is perfect for breakfast, or an afternoon snack. It is my go-to cake, since it has very few ingredients, that I always have on hand, and is so simple to make.
Cocoa & vanilla bundt cake
Yield 8-10 servings
- 1 & 3/4 cups flour
- 1/4 cups cocoa
- 3/4 cups sugar
- 3/4 cups yoghurt
- 150 g melted butter
- 3 eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- Preheat oven to 180 Degrees Celsius.
- Prepare a 10 cm bundt pan with butter and flour and set aside.
- Melt the butter and set it aside to cool.
- In a big bowl, beat sugar and eggs together with an electric mixer, or by hand.
- Add melted butter, vanilla and yoghurt and mix well.
- Pour the flour, salt and baking powder to the wet mixture and mix well.
- Pour 2/3 of the batter into the baking pan, then add the cocoa powder to the remaining batter and mix well.
- Add the cocoa butter over vanilla batter.
- Bake in the preheated oven for around 40 min, or until a toothpick inserted in the middle comes out clean.
- Let cool completely before serving.
It’s perfect for breakfast or as an afternoon snack.
1 cup= 240 ml