2 good 2 be true : Choco-vanilla cake 

On Saturday we celebrated the 2nd birthday of our son. As I’m allowing myself to indulge in a little sentimentalism, I can’t help but notice that this number 2 has a strong meaning for us these days : 2 years old having lived in 2 countries, 2nd baby to be born anytime soon, 2nd year living in the big apple… so what was more relevant than a 2 flavor cake ?

For this recipe, I’m actually talking to your food processor. If it’s clever enough to read put it in front of the screen and it’ll manage. If you don’t have a food processor you’re in for a little arm workout but nothing a 2 year old could not manage.


  • 90g butter
  • 190g sugar ( I would reduce to 160g )
  • 1 egg
  • 1 teaspoon vanilla extract ( 1/2 would do to my taste )
  • 1 pinch of salt
  • 12cl liquid cream
  • 140g flour
  • 1 teaspoon baking powder
  • 1 tablespoon bitter cocoa powder

For the frosting :

  • 100g dark chocolate 70%
  • 2 tablespoons vegetal oil


  • Leave all ingredients at room temperature the evening before starting to bake
  • Turn the oven on : 180 C / 360 F
  • Mix all ingredients but the cocoa powder and vanilla extract until you get a very smooth dough.
  • Divide the dough equally in 2. To the first, add the cocoa powder, and to the 2nd the vanilla extract.
  • Grease your mold, and pour 1 layer of chocolate dough, then 1 layer of vanilla dough until the end.
  • Bake for 50 to 60 minutes & let it cool before removing from the tin.
  • For the frosting : melt the chocolate in a bain-marie, add the vegetal oil. Let it cool until almost cold. With a brush spread the frosting over the cold cake.


This is a very soft textured cake which is pleasant but a tad too sweet to my taste, hence my suggestion to lower sugar & vanilla extract quantity. Also having the frosting should help balance the taste towards a more “adult” flavor. Next time I’ll give this recipe a go I’m also thinking to ditch the vanilla extract and replace with orange zest.

This is what the cake looks like with the frosting – it’s from the book Le Chocolat de Christophe Felder