VANILLA CHOCOLATE PIE #vanilla #chocolate #pie #cream #food #Recipe #foryou #fy #fyp #foryoupage #tasty INGREDIENTS CAKE BATTER 3 eggs (m) 150 gr granulated sugar 8 gr vanilla sugar 125 ml sunflower oil 100 ml milk 160 gr all-purpose flour 10 gr baking powder CHOCOLATE MIXTURE 275 ml milk 25 gr cornstarch 18 gr cocoa powder 70 gr dark brown sugar 8 gr vanilla sugar 100 gr dark chocolate CREAM 300 ml heavy cream 8 gr cream stiffener 40 gr granulated sugar 8 gr vanilla sugar GANACHE 100 ml heavy cream 100 grams dark chocolate STEPS Heat the milk with the vanilla sugar, dark brown sugar, cornstarch, and cocoa powder in a skillet over medium heat. Stir with a whisk until the mixture thickens. Remove the skillet from the heat and add the chopped dark chocolate. Let it sit for 1 minute. Mix well until smooth. Transfer the chocolate mixture to a piping bag. Break the eggs into a bowl. Add the sugar and vanilla sugar, then mix for 2-3 minutes. Add the sunflower oil and mix for 30 seconds. Add the milk and mix until combined. Sift the flour and baking powder over the bowl. Mix until a smooth batter forms. Take a baking pan and line the bottom with parchment paper. Add 250 grams of the cake batter. Place the cake in a preheated oven at 175°C (350°F) and bake for 8-12 minutes. Carefully remove the cake from the oven. Pipe the chocolate mixture over the cake, leaving the sides empty. Pour the remaining cake batter over the cake and bake for an additional 25 minutes, or until the cake is baked through. Keep an eye on the baking time, as every oven varies. Allow the cake to cool. Place the heavy cream, cream stiffener, sugar, and vanilla sugar in a deep bowl. Mix until the whipped cream forms stiff peaks. Now let's make the ganache. Heat the heavy cream until it's just about to boil. Add the chopped dark chocolate and let it sit for 1 minute. Mix until smooth. Allow it to cool slightly. Spread the whipped cream evenly over the cake and smooth it out. Pour the ganache over the whipped cream and distribute it evenly by gently moving the baking pan back and forth. Cover the chocolate-vanilla cake and refrigerate until the ganache sets. Preferably overnight. Cut the chocolate-vanilla cake into pieces. Garnish with whipped cream, raspberries, and chopped pistachios. Tips: Adjust sugar to taste. Substitute vanilla sugar with vanilla extract. I used a rectangular springform pan measuring 28x18 cm (11x7 inches). - @kookmutsjes