Black and White Chocolate Cake
Black and White Chocolate Cake is a dessert that serves 8. For $2.53 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 1304 calories, 12g of protein, and 69g of fat. 16 people have made this recipe and would make it again. This recipe from Lifes Ambrosia requires heavy whipping cream, baking soda, jimmies, and granulated sugar. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. With a spoonacular score of 36%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Black and White Chocolate Cake with Crème Anglaise, White Chocolate Layer Cake with Apricot Filling and White Chocolate Buttercream, and The Whiteout Cake: White Layer Cake with White Chocolate Frosting.
Servings: 8
Preparation duration: 135 minutes
Cooking duration: 25 minutes
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
2 cups cake flour
1/2 cup canola oil
1 cup dark chocolate cocoa powdered (dutch processed)
2/3 cup dark chocolate chips
2 eggs
1 tablespoon espresso powder
1 1/2 cups granulated sugar
2/3 cup heavy whipping cream
2 tablespoons chocolate jimmies
1/4 teaspoon kosher salt
4 1/2 - 5 cups powdered sugar
3/4 cup sour cream
1 cup unsalted butter, softened
1 teaspoon vanilla
1 cup boiling water
11 ounces white chocolate, melted and cooled
Equipment:
stand mixer
bowl
oven
baking pan
skewers
wire rack
frying pan
serrated knife
Cooking instruction summary:
Preheat oven to 350 degrees. Butter and flour two 8 inch round cake pans. In the bowl of a stand mixer mix together sugar, cake flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Add in eggs, canola oil, sour cream and vanilla beat on medium speed for 2 minutes. Turn mixer down to stir and slowly pour in boiling water. Beat for 2 minutes. Batter will be thin. Pour cake evenly into prepared baking pans. Bake in preheated oven 25 - 30 minutes or until skewer inserted comes out with just a few crumbs. Allow to cool several minutes. Remove from pan, transfer to a cooling rack and allow to cool completely. While cake is cooking, make ganache by heating cream just until steaming. Place chocolate chips in a bowl and pour hot cream over the top. Stir until melted and smooth. Cool to room temperature, about 2 hours. Using a stand mixer or hand beater, beat until lightened in color and fluffy. Make butter cream by beating butter until light and fluffy. Beat in cooled white chocolate and vanilla. Beat in powdered sugar 1/2 cup at a time until a stiff but spreadable mixture forms. Use a serrated knife to cut the tops off the cake just so they are level. Place one cake on your cake stand or serving platter. Spread ganache filling over the top. Place other cake on top. Using about 1/3 of the buttercream frosting, spread a thin layer on the top and sides of the cake to form a crumb coat. Refrigerate for 20 minutes. Once chilled, spread the remaining frosting over the top and sides of the cake. Sprinkle jimmies over the top of the cake. Slice and serve. Refrigerate any leftovers. Remove from refrigerator about an hour before serving.
Step by step:
1. Preheat oven to 350 degrees. Butter and flour two 8 inch round cake pans. In the bowl of a stand mixer mix together sugar, cake flour, cocoa powder, espresso powder, baking powder, baking soda and salt.
2. Add in eggs, canola oil, sour cream and vanilla beat on medium speed for 2 minutes. Turn mixer down to stir and slowly pour in boiling water. Beat for 2 minutes. Batter will be thin.
3. Pour cake evenly into prepared baking pans.
4. Bake in preheated oven 25 - 30 minutes or until skewer inserted comes out with just a few crumbs. Allow to cool several minutes.
5. Remove from pan, transfer to a cooling rack and allow to cool completely. While cake is cooking, make ganache by heating cream just until steaming.
6. Place chocolate chips in a bowl and pour hot cream over the top. Stir until melted and smooth. Cool to room temperature, about 2 hours. Using a stand mixer or hand beater, beat until lightened in color and fluffy. Make butter cream by beating butter until light and fluffy. Beat in cooled white chocolate and vanilla. Beat in powdered sugar 1/2 cup at a time until a stiff but spreadable mixture forms. Use a serrated knife to cut the tops off the cake just so they are level.
7. Place one cake on your cake stand or serving platter.
8. Spread ganache filling over the top.
9. Place other cake on top. Using about 1/3 of the buttercream frosting, spread a thin layer on the top and sides of the cake to form a crumb coat. Refrigerate for 20 minutes. Once chilled, spread the remaining frosting over the top and sides of the cake. Sprinkle jimmies over the top of the cake. Slice and serve. Refrigerate any leftovers.
10. Remove from refrigerator about an hour before serving.
Nutrition Information:
covered percent of daily need
