Black and White Cake Recipe
Looking for a delectable and elegant treat? Check out the Black and White Cake Recipe! This dessert showcases white cake layers filled with whipped ganache and topped with white chocolate buttercream. Plus, there's a convenient gluten-free variation that's quick to make in just one pot, and it doesn't require frosting.
Ingredients
- 1 1/2 cups granulated sugar
- 2 cups cake flour
- 1 cup dark chocolate cocoa powdered dutch processed
- 1 teaspoon espresso powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup canola oil
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 1 cup boiling water
- 2 tablespoons chocolate shavings
Instructions
- Start by preheating the oven to 350°F, then proceed to butter and flour two 8-inch round cake pans.
- Combine sugar, cake flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a stand mixer bowl. Add eggs, canola oil, buttermilk, and vanilla; mix at medium speed. Gradually add boiling water and beat until well combined. Batter will be thin.
- Pour the cake batter evenly into the prepared baking pans. Bake in a preheated oven for 25-30 minutes or until a skewer inserted comes out with just a few crumbs. Afterward, let it cool for a few minutes before removing it from the pan. Transfer it to a cooling rack and allow it to cool completely.
- While the cake is baking, prepare the ganache. Heat the cream until it's steaming, then pour it over the chocolate chips in a bowl. Stir until the mixture is completely smooth, and allow it to cool to room temperature. Once it's cooled, use either a stand mixer or a hand beater to whip it until it becomes lighter in color and fluffy.
- To craft white chocolate buttercream, begin by whipping the butter until it's light and fluffy. Next, incorporate the cooled white chocolate and vanilla into the mixture. Gradually add powdered sugar in 1/2 cup portions, ensuring you reach the desired stiff yet spreadable texture.
- Use a serrated knife to level the cake tops.
- Start by placing a cake on your stand or platter, then generously spread the ganache filling on top. Finally, position the second cake on top.
- To create a crumb coat, use one-third of the buttercream frosting to thinly cover both the top and sides of the cake. Then, refrigerate for 20 minutes.
- After chilling, smoothly spread the remaining frosting on both the top and sides of the cake. Finish by generously sprinkling chocolate shavings over the cake before slicing and serving.
- To ensure freshness, refrigerate any leftovers, and remember to remove them from the fridge approximately one hour before serving.
