zainabakef

A food blog for the average teenager.

Black and White cake

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:

Chocolate Cake:

  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 2/3 cup Dutch-process cocoa powder
  • 2/3 cup boiling water
  • 2/3 cup whole milk, at room temperature
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature

Vanilla Cake

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

2 largeeggs

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

Method

Vanilla Cake:

 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

Chocolate Cake:

  1. Heat the oven to 350°F and arrange a rack in the middle. Cut out (8-inch) round parchment paper; set aside. Coat an 8inch cake pan (or the same size you used for the vanilla cake)  with butter, place the rounds in the pans, and coat the parchment with more butter. Coat the pans and parchment with flour and tap out any excess; set aside.
  2. Whisk together the measured flour, baking soda, and salt in a medium bowl until combined; set aside.
  3. Whisk together the cocoa and boiling water in a small bowl until combined. Slowly whisk in the milk; set aside.
  4. Place the measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until fluffy and light in color, about 3 minutes. Add the sugar and vanilla and continue to beat for another 4 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  5. Return the mixer to medium-high speed. Add the eggs 1 at a time, letting each incorporate fully before adding the next. Stop the mixer and scrape down the sides of the bowl and the paddle.
  6. Add a third of the flour mixture and turn the mixer to low speed, mixing until the flour is just incorporated. Add half of the cocoa mixture and mix until just incorporated. Continue with the remaining flour mixture and cocoa mixture, alternating between each and ending with the flour, until all of the ingredients are incorporated and smooth. Stop the mixer, remove the bowl, and stir in any remaining flour streaks by hand, making sure to scrape the bottom of the bowl.
  7. Put the batter in the cake pan and even it out, put it  in the oven for about 35-40 minutes or until  toothpick inserted into the center comes out dry with just a few crumbs.
  8. Remove the pan from the oven and let it cool for at least 20 mins (if you’re in a hurry let it cool for 5 mins and then pop it into the freezer for about 10 minutes,that’s what I did)

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.
To assemble:

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.)

And there you have it, your IMG-20130801-WA0000 IMG-20130801-WA0001black and white cake! (kind of a cheesy name, i know. But didn’t really know what to call it!)

I hope you’ll like it and if anybody does it please do give me feedback!

Sources:

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)

photo (5)

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3 comments on “Black and White cake

  1. Kitchen Cici
    August 2, 2013

    I love the chocolate drizzle! And it’s so easy too…

    • zainabakef
      August 2, 2013

      Ikr! It gives a really nice decorative shape and is super easy!

  2. Pingback: Chocolatley Berry-licous Cake. | Dishing it out with Clarissa

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This entry was posted on August 2, 2013 by in Baking and tagged , , , , , , , , , , , .
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