Clinton Street Baking Company's Black & White Cake

By SandyC

Ingredients

• Cake1 1/2 sticks (12 tablespoons) unsalted butter
• softened1 cup light brown sugar1 cup granulated sugar2 large eggs
• plus 1 yolk1 1/2 cups all-purpose flour2/3 cup unsweetened cocoa powder
• sifted2 teaspoons baking powder1 teaspoon baking soda1 cup pumpkin puree1/2 cup buttermilk2 teaspoons vanilla extractFrosting8 ounces cream cheese
• softened1/2 stick (4 tablespoons) unsalted butter
• softened4 cups confectioners' sugar1/2 cup whole milkChocolate Glaze1/2 cup heavy cream3 tablespoons light corn syrup1 tablespoon unsalted butter1/2 cup semisweet chocolate chunks (52–62% cacao)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients

instructions Make the Cake

step 2

ingredients

instructions Preheat the oven to 300°F.

step 3

ingredients

instructions Lightly grease and flour two 8-inch round cake pans.

step 4

ingredients 1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 cup light brown sugar
1 cup granulated sugar

instructions In the bowl of an electric mixer, cream the butter and sugars.

step 5

ingredients 2 large eggs, plus 1 yolk

instructions Add the eggs and yolk and combine.

step 6

ingredients 1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
1 teaspoon baking soda

instructions Whisk the remaining dry ingredients together, in a separate bowl.

step 7

ingredients 1 cup pumpkin puree
1/2 cup buttermilk
2 teaspoons vanilla extract

instructions Whisk the pumpkin puree together with the buttermilk and vanilla in another bowl.

step 8

ingredients

instructions Alternate mixing dry ingredients with the pumpkin mixture into the egg mixture. Start with dry and end with wet.

step 9

ingredients

instructions Divide the batter between the prepared cake pans.

step 10

instructions Bake for 30 to 40 minutes, until a toothpick inserted in the middle comes out clean.

step 11

instructions Let the cakes cool and unmold.

step 12

instructions Make the Frosting

step 13

ingredients 8 ounces cream cheese, softened
1/2 stick (4 tablespoons) unsalted butter, softened

instructions In the bowl of an electric mixer, cream the cream cheese and butter together until soft.

step 14

ingredients 4 cups confectioners' sugar

instructions Add the confectioners' sugar, blending in 1 cup at a time.

step 15

ingredients 1/2 cup whole milk

instructions Add the milk slowly, as needed, and mix until the frosting is smooth and creamy.

step 16

instructions Make the Glaze

step 17

ingredients 1/2 cup heavy cream
3 tablespoons light corn syrup
1 tablespoon unsalted butter

instructions Heat the heavy cream, corn syrup, and butter in a saucepan until boiling.

step 18

ingredients 1/2 cup semisweet chocolate chunks (52–62% cacao)

instructions Place the chocolate in a bowl.

step 19

instructions Pour the cream mixture over the chocolate until it is completely melted, mixing gently with a rubber spatula until the glaze is smooth.

step 20

instructions Assemble the Cake

step 21

instructions Slice each cake in half with a long serrated knife to create 4 thin layers.

step 22

instructions Place 1 bottom layer on a cake plate.

step 23

instructions Ice the top with 3 to 4 tablespoons frosting and repeat with the remaining layers.

step 24

instructions You will have a 4-layer unfrosted cake.

step 25

instructions Then use a cake spatula to mask the top and sides until the cake is evenly frosted.

step 26

instructions Set it in the fridge for 10 minutes.

step 27

instructions Then remove the cake from the fridge and pour the chocolate glaze over the center of the cake until the top is covered and the glaze runs over the sides, still showing some frosting.

step 28

instructions Let the glaze set and serve.

print recipe