2 Loves Chocolate Cake

Why choose between white chocolate and dark chocolate when you can have both? This moist, creamy chocolate cake combines two irresistible chocolate fillings for the ultimate dessert. Rich, indulgent, and guaranteed to make everyone ask for another slice!

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon baking powder

For the Two Chocolate Fillings

• 1 can sweetened condensed milk
• 1 cup heavy cream
• 200 g white chocolate, chopped
• 200 g semi-sweet chocolate, chopped

For Decoration

• White chocolate shavings
• Semi-sweet chocolate shavings

Instructions

1. Prepare the cake: Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
2. In a large bowl, whisk together the eggs, sugar, milk, and vegetable oil until smooth.
3. Gradually add the flour and cocoa powder, mixing until you have a smooth batter.
4. Add the baking powder and gently mix until just combined.
5. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely before removing it from the pan.

Prepare the Fillings

7. Divide the condensed milk and heavy cream evenly between two separate saucepans.
8. Add the white chocolate to one saucepan and the semi-sweet chocolate to the other.
9. Cook both mixtures over low heat, stirring constantly, until the chocolate melts and each cream becomes smooth and slightly thickened.
10. Remove from the heat and let the fillings cool slightly.

Assemble the Cake

11. Once the cake is completely cool, carefully slice it into layers.
12. Spread the white chocolate cream over one layer, followed by the semi-sweet chocolate cream on the next layer.
13. Continue alternating the two fillings until the cake is fully assembled.
14. Cover one half of the top with white chocolate cream and the other half with semi-sweet chocolate cream.
15. Finish with white and semi-sweet chocolate shavings.

For the best texture, refrigerate the cake for at least 2 hours before serving.

The hardest part will be stopping at just one slice!