Delicious Chocolate Vanilla Bourbon Cake Recipe

In a bowl, combine all the dry ingredients for the chocolate biscuit, including the all-purpose flour, cocoa powder, and baking powder.

Sift the mixture to ensure there are no lumps. This step is crucial for achieving a light and fluffy biscuit.

In another bowl, whisk the eggs, bourbon vanilla, and granulated sugar together until the mixture lightens in color and triples in volume. This should take about 5-7 minutes.

Slowly pour the melted butter into the egg mixture in a thin stream while gently mixing to combine.

Gradually add the dry ingredients in three parts, folding gently to maintain airiness in the batter.

Repeat the same process for the vanilla biscuit, without adding cocoa powder.

Preheat your oven to 160°C (320°F) and prepare 18 cm (7 inch) cake pans. Bake the biscuits for about 40 minutes, or until a toothpick inserted in the center comes out clean.

In a mixing bowl, combine egg yolks with bourbon vanilla, granulated sugar, and cornstarch. Stir the mixture well until it’s smooth.

Heat the milk in a saucepan until it is almost boiling; then remove it from heat. Gradually pour half of the hot milk into the egg yolk mixture, whisking continuously to prevent curdling.

Once combined, pour the mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the cream thickens. Remove from heat.

Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 6 hours.

When ready to use, allow the cream to come to room temperature and mix the warm butter into it using a blender.

Next, add the sweetened condensed milk and blend thoroughly. Place the cream back in the fridge for an additional 2 hours to firm up.

Once your biscuits are cooled, slice each biscuit into 4 layers carefully.

Begin assembling the cake by alternating layers of the chocolate and vanilla biscuits. Each layer should be soaked with sugar syrup and spread with a generous layer of the vanilla pastry cream.

For convenience, divide the cream into three equal parts and use one part for each layer. This will ensure an even distribution of flavor throughout the cake.

Once assembled, allow the full cake to chill in the refrigerator before serving to let all the flavors meld wonderfully together.