A food blog for the average teenager.
It was my sister’s birthday and I wanted to make her something special, with all the current events going on in Egypt she was affected by it and I wanted to lighten up her mood after all it is her birthday! I wanted to make a cake that just combines all the flavors that I love and that looks and tastes chique and delicious. I kept searching for recipes all night and didn’t find something that really amazed me or made me think “this is it , make me” but I was inspired by a couple of recipes, so I gathered some info from here others from there and here you go you’ve got yourself a black and white cake! So I’ll write all my sources at the end but here’s what I did.
The cake basically consists of 2 layers of cake; one white and one chocolate, and covered by a cream cheese frosting. Then you have this melted chocolate from the sides and on the top that gives it that extra chocolate flavor and enhances how it looks too!
Here are the ingredients:
2 cups (260 grams) all-purposeflour
2 teaspoonsbaking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsaltedbutter, at room temperature
3/4 cup (150 grams) granulated whitesugar
1 teaspoon purevanillaextract
1/2 cup (120 ml) milk
Cream cheese frosting:
8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners’ (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream(double cream)
And then you need one package (or as much as you need) of bittersweet chocolate , chopped
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, then line with parchment paper, the bottom and sides of a circular pan (I used a 30cm one but most important thing is that you need the vanilla and chocolate cakes to be of the same sizes)
In a large bowlsiftor whisk together the flour, baking powder, and salt.
In bowl of electric mixer, or with a hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape downthe sides of the bowl.Add the vanilla extract and beat until combined.With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in preheated oven for about 25 -30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in its pan on a wire rack for 10 minutes. Then place a wire rack on top of the cake pan and invert, lifting off the pan
Cream cheese frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
After both of your cakes have sufficiently cooled, cut the white cake in half and put the bottom layer, spread a layer of cream cheese frosting over it and then put the chocolate cake over it. put another layer of cream cheese and then top it off with the last piece of white cake. Finally coat the whole cake with the cream cheese frosting. Make sure to spread it all evenly.
For the chocolate drizzle on the side:
Get a baking sheet and use a dark marker or pen to draw 2 parallel lines 14 inches long and 4 inches apart on a sheet of parchment paper. Repeat with a second set of lines on the same sheet of parchment. Flip the paper and put it in the freezer.
Fill a medium saucepan with 2 inches of water and bring it to a boil over high heat. Reduce the heat to low so the water is just simmering. Place the chopped chocolate in a heatproof bowl large enough to sit over the water without touching it, place the bowl over the saucepan, and stir until the chocolate is melted and smooth.
Remove the baking sheet from the freezer. Using a spoon, drizzle a thin stream of chocolate in between the 2 sets of lines in random patterns, making 2 (14-by-4-inch) strips of decorative chocolate drizzles. Return the baking sheet to the freezer until the chocolate is just set, about 5 minutes.
Working quickly because the chocolate will get soft, carefully peel the chocolate strips off of the parchment and apply them to the sides of the cake, wrapping them around and pressing slightly to get them to adhere. Don’t worry if the strips break, just press them onto the sides of the cake. (If the chocolate starts to soften, place it back in the freezer for a few minutes to harden.)
I hope you’ll like it and if anybody does it please do give me feedback!
http://www.chow.com/recipes/30481-chocolate-cake-with-whipped-fudge-filling-and-chocolate-buttercream (source of chocolate cake)
http://joyofbaking.com/RedVelvetCupcakes.html (source of cream cheese frosting)
http://www.joyofbaking.com/Lamingtons.html (source of vanilla cake)