Vanilla chocolate layer cake

Vanilla chocolate layer cake
from The Guardian

With a rich crème fraîche frosting it’s the perfect ‘I love you’ cake.

275g unsalted butter
150g caster sugar
1 vanilla pod, scraped
4 large eggs, separated
225g plain flour
1 1/2 tsp baking powder
1 tbsp milk
200g dark chocolate
100g crème fraîche
100g icing sugar

Line the base of two 20cm round sponge tins with non-stick paper and heat the oven to 180°C/fan 160°C/350°F/gas 4. Beat 175g butter, 75g caster sugar, vanilla pod seeds and 2 yolks together until light and fluffy then beat in half the flour plus the baking powder and milk until smooth. In another bowl using a clean beaters whisk the egg whites until thick then beat 75g sugar to a soft meringue. Beat this with the butter mixture, then sift and fold in the remaining flour in then gently. Divide evenly between the tin and bake for 25 minutes. For the chocolate frosting melt 100g butter with the chocolate then beat in 100g icing sugar until smooth. Leave until barely warm then beat in the crème fraîche and leave to set slightly. Get the cakes ready by peeling off the baking paper and brushing the tops with a little water. Spread the frosting over both tops, place one layer on the other, then gives the sides a light coating. Chill the cake then spread the remaining frosting over.

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