Mondrian Cake

Bizcocho rayado de chocolate

Mondrian Cake

Finally after 3 months I am able again to post new recipes. During this time I have suffered several hackers attacks, had to change servers twice, and have despaired many times. To you, hacker, all I have to say is that I hope you step on a lego. Barefoot.

Although I have not been able to share recipes here, I have been doing it through Facebook, Twitter, and Instagram. That’s why today I am sharing with you not one but five new recipes: this mondrian cake I will refer to later, this chocolate log cake, these chocolate triangles, this homemade buns filled with Nutella and this Black Forest Cake.

This mondrian cake is a mixture of Baumkuchen , Battenberg cake and Sarawack Cake . And it is not difficult to do, despite what it may seem. It is only a bit laborious since the cake is baked layer by layer using the grill of the oven . The rest is a breeze , and below you will find a step by step with pictures should there be any doubts…

Mondrian Cake

Mondrian Cake

{Mondrian Cake}

Preparation: 15 minutes

Cooking time: 30-45 min

Serves: 12


    Cake dough:

  • 250 g butter, room temperature
  • 250 g sugar
  • 1 pinch of salt
  • 7 eggs (separate whites and yolks)
  • 150 g flour
  • 100 g corn starch
  • 1 teaspoon vanilla
  • 2 tablespoons unsweetened cocoa powder
  • For the assembly:

  • 2 tablespoons sweetened condensed milk (or jam, if you prefer!), hot
  • Chocolate Ganache:

  • 200 g chocolate chips
  • 200 gr heavy cream
  • 1 tbs butter
  • Decoration (optional):

  • Powdered unsweetened cocoa
  • Stencil of your choice
  • Preparación

    1. Preheat oven, grill function only. Cream the butter and sugar using an electric whisk, until light and fluffly. Add egg yolks, one at a time. Then combine in the flour and starch. On a different bowl, beat the egg whites with a pinch of salt until firm, then fold the egg whites into the mixture. Divide de mixture in two. Add vanilla extract to one half, and cocoa to the other one. Grease and flour a 20 square cake mold or lay a piece of baking paper in the base.
      Add a couple of tablespoons of white batter and spread in a thin layer on the bottom of the mold. Grill the layer for approximately 2/3 mins until the top of the layer is golden. Take the tin out of the oven and spread a couple more tablespoons of chocolate batter onto the first layer, repeat this process until all the batter is used up. Take out of the oven, wait 15 minutes before unmolding. Let it cool on a wire rack.
    2. Use a ruler to help you cut 6 slices each the same width as the sponge height. (2 you can reserve for other preparations). Take two slices, and glue them together by brushing some hot sweetened condensed milk (see pics). Alternate vertical lines horizontal lines. Cover with plastic wrap, and let it set for a couple of hours
    3. Then repare the chocolate ganache. In a saucepan, heat heavy cream . Add chocolate chips, let rest for a few minutes, and stirr until totally dissolved. Add 1 tbs butter and whisk until melted. Let the ganache fall over the cake (on a wire rack) until completely covered. Let it set (you can do it in the fridge for a couple of hours
    4. Once set, place a stencil on the cake, and dust some powdered cocoa to decorate. Serve

Paso a paso Mondrian Cake


  • This cake has lots of butter so I do not recommend keeping it in the fridge, as the butter hardens and it is not so moist as it should be
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here

Autora : Sandeea Cocina

18 Comments a “Mondrian Cake”

  1. 28 February 2016, 9:58 pm - Jultschik

    where there are such stencils?

  2. 29 February 2016, 10:32 pm - SandeeA

    Hi Jultschik, thank you! I bought the stencil here in Spain, in

  3. 1 March 2016, 4:21 pm - Kimberlie Robert

    Gorgeous, excellent, delicious. What a beautiful photograph. I have a cookie blog and I’m always working on creating cookies that are delicious and never too sweet. My photography is a very important part of what I do, so when I see beautiful work, I have to give a shout out! I’ll be adding this recipe to my list. If you have a minute to see my work, you can find me at

  4. 1 March 2016, 9:30 pm - Sabrina


  5. 14 March 2016, 10:58 pm - Gail

    I’m not sure what you mean by grill function in the oven? I’m in the US – would this be the equivalent of “broil”?

  6. 16 March 2016, 11:56 pm - Goretti

    Gail – I think she means that you not use convection function.

  7. 31 March 2016, 1:27 am - Suby

    Wow!!!!! That cake looks awesome, I’m speechless …… I just loved the way you presented the cake, great work girl….. Will definitely try it, will let u know how it came

  8. 2 April 2016, 10:32 pm - Alexis Vadne Mathisen-Smith

    Thank you for the recipe for the Mondrian Cake. I have saved this to my file for my book club hosting evening to impress the other members. Such a fantastic looking design for cake, and the stencil is a wonderful finish.

    I note that you hadn’t attached a dimension unit for the cake tin, so measured 20 cm or 8 in.

    A note to Gail. The recipe indicates that you would use the grill, which in N.America is the broil function on your oven.

  9. 26 April 2016, 1:25 pm - Christelle

    amazing !

  10. 16 May 2016, 4:38 pm - Jacqueline Bellefontaine

    just beautiful!

  11. 24 May 2016, 5:34 am - Mabel y Benjamin


  12. 24 May 2016, 4:13 pm - Divya

    Absolutely amazing cake!!! Baked it for my friend’s birthday!!! It was beautiful and perfect!! Thank you :)

  13. 25 May 2016, 6:35 pm - Marija

    Such a beautiful cake! Amazing :)

  14. 3 June 2016, 11:09 am - Gloria

    Does anyone who has made this know if the taste/texture is compromised from all the baking?

  15. 5 November 2016, 7:57 pm - cinzia

    Hi I’m from SIcily, this cake is so pretty e your foodphoto are so beatiful.
    Thank you for sharing
    I make this cake soon.
    Thank you

  16. 23 February 2017, 3:48 am - Amy

    Wonderful! How did you get a perfect cut? My ganache covered cakes always crumble.

  17. 5 July 2017, 1:41 pm - gotaram

    This is so stunning! What a great work you did 😮 Thank you for sharing the recipe!

  18. 17 September 2017, 8:17 pm - Nadia

    You have a lovely blog and I would like to buy your books . I would like to know if they are printed in English ?

    Thanks and have a nice day

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