Black-And-White Layer Cake

Photo by June A.

PREP TIME

60

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

PREP TIME

60

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

Ingredients

  • For the cake:

  • 1 1/2

    sticks (12 tbsp) unsalted butter, plus more for the pans

  • 3/4

    cup unsweetened cocoa powder, plus more for the pans

  • 1

    cup whole milk

  • 1 3/4

    cups granulated sugar

  • 2 1/4

    cups all-purpose flour

  • 1/2

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1/2

    tsp salt

  • 3

    large eggs

  • 1

    tsp pure vanilla extract

  • For the frosting:

  • 8

    oz white chocolate, chopped, plus shaved chocolate for topping

  • 3

    sticks unsalted butter, at room temperature

  • Pinch of salt

  • 2 1/2

    cups confectioners' sugar

  • 1 1/2

    tsp pure vanilla extract

  • Shaved dark chocolate, for topping

Directions

Make the cake: Preheat oven to 325 degrees. Butter two 8-inch-round cake pans and dust with cocoa powder, tapping out the excess. Combine the butter, milk and 1/2 cup water in a saucepan and bring to a simmer. Transfer to a large bowl, add the cocoa powder and granulated sugar and whisk until smooth. Let cool slightly, about 5 minutes. Whisk flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the eggs and vanilla into the cocoa mixture, then stir in the flour mixture in two additions until just combined (it's OK if there are a few small lumps). Divide the batter between the prepared pans; tap the pans against the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out with a few moist crumbs, about 35 minutes. Let cool 10 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely. Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the melted white chocolate until combined. Gradually beat in the confectioners' sugar until smooth and fluffy; beat in the vanilla. (If the frosting is too soft to spread, chill about 15 minutes.) Place one cake layer on a platter and spread with one-third of the frosting. Top with the second cake layer; cover the whole cake with the remaining frosting. Top with shaved white and dark chocolate.

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