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“I love this cake so much. A relative gave me this recipe.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to slow.
  2. Grease two deep 20cm round cake pans, line base and sides with baking paper.
  3. Combine butter, white chocolate, sugar and milk in medium saucepan, stir over heat, without boiling, until smooth, transfer mixture to large bowl, cool for 15 minutes.
  4. Whisk sifted flours into white chocolate mixture.
  5. Whisk in essence and egg.
  6. Pour half of mixture into one prepared pan.
  7. Whisk sifted cocoa into remaining mixture.
  8. Pour into other prepared pan.
  9. Bake cakes in slow oven about 50 minutes.
  10. Stand cakes 5 minutes, turn top-side, up onto wire rack to cool.
  11. Combine milk chocolate and cream in medium saucepan, stir over low heat until smooth.
  12. Transfer to medium bowl, cover and put in fridge, stirring occasionally, until is of spreading consistency.
  13. Reserve 1 cup of chocolate mixture for spreading over cake.
  14. Split each cooled cake in half.
  15. Centre one layer on serving plate, spread 1/2 cup of remaining milk chocolate mixture, repeat layering, alternating colours.
  16. Cover top and sides of cake with reserved chocolate mixture.

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