This Rocher Glaze Cake artfully combines the comforting flavors of vanilla and chocolate in a beautiful layered design, crowned with a rich milk chocolate and almond glaze. The vanilla and chocolate batters are carefully alternated to create a visually stunning marbled effect, making each slice uniquely appealing. The cake is then enveloped in a glossy, almond-studded chocolate glaze that adds both texture and decadence, making it a delightful treat for any occasion.
Why You'll Love This: This cake is a true sensory delight. The soft, airy layers of vanilla and chocolate sponge provide a gentle contrast in flavors, while the milk chocolate glaze with crushed almonds offers a satisfying crunch. The combination of smooth and crunchy textures along with the rich and creamy chocolate glaze ensures a luxurious eating experience. Additionally, the visually striking marble effect makes this cake as much a centerpiece as it is a dessert.
Perfect Occasion: This Rocher Glaze Cake is an ideal choice for celebrations such as birthdays, anniversaries, or festive gatherings. Its elegant presentation and delightful flavors make it particularly suitable for holiday parties or as a special treat at end-of-school-year events, where it's sure to impress both children and adults alike.
Decoration Tips:
- For an extra touch of elegance, sprinkle some edible gold dust on top of the glaze after it has set.
- Arrange a few whole almonds or hazelnuts on top before the glaze sets for added texture and visual appeal.
- If serving at a party, consider using decorative cake flags or small flowers for a festive look.
- A drizzle of white chocolate can be added over the set glaze for a striking contrast.
Ingredients:
- Vanilla Batter:
- 80g cream
- 3 eggs
- 100g flour
- 50g cornstarch
- 4g baking powder
- 1 tsp vanilla extract
- 100g sugar
- 80g butter
- Chocolate Batter:
- 40g dark chocolate
- 1 egg
- 35g sugar
- 40g flour
- 30g butter
- 30g cream
- 2g baking powder
- Glaze:
- 350g milk chocolate
- 15g sunflower oil
- 50g crushed almonds
Instructions:
- Vanilla Batter: Whisk eggs and sugar until fluffy. Mix in cream and melted butter. Gradually add flour, cornstarch, baking powder, and vanilla, mixing until smooth.
- Chocolate Batter: Melt butter and chocolate together. Beat the egg with sugar, then blend in the melted chocolate mixture. Incorporate cream, flour, and baking powder until the mixture is homogeneous.
- Preheat the oven to 165°C. Layer the vanilla and chocolate batters alternately in a parchment-lined loaf pan. Freeze for 10 minutes, then draw a line of melted butter down the center.
- Bake for 45 minutes. Check doneness with a knife; let cool completely in the pan.
- Glaze: Melt chocolate, then mix in oil until smooth. Stir in crushed almonds. Let the glaze cool to room temperature, then evenly cover the cooled cake.
- Refrigerate the cake to set the glaze. Serve at room temperature for best flavor.
Enjoy!