How To make Black and White Cake
5 large egg whites
3/4 cup unsalted butter -- softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
WHITE SILK FROSTING and CHOCOLATE AMARETTO FILLING 1 pound cream cheese
softened
6 tablespoons unsalted butter :
softened
2 teaspoons vanilla extract
1 teaspoon almond extract
2 pounds confectioners sugar
3 squares semisweet chocolate melted, cooled
1 tablespoon Amaretto
White and Dark chocolate leaves :
for garnish
Preheat oven to 350F and arrange rack to the center position. Grease and flour three, 8-inch round cake pans. Beat egg whites until stiff, but not dry and set aside briefly. In a separate bowl, beat the butter with the sugar until light and fluffy, then add the vanilla and almond extracts. Blend smooth. Whisk the flour with the baking powder and salt and add alternately to the batter with the milk, beginning and ending with the dry mixture. Fold egg whites into the batter and divide mixture evenly between the two prepared pans. Bake about 20 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool layers in their pans 10 minutes, then loosen and turn out onto a rack to complete cooling.
YIELD: Three 8-inch layers
Beat cream cheese with butter until smooth. Blend in vanilla and almond extracts. Gradually beat in confectioners sugar until smooth. Remove 1 cup of frosting and blend with the chocolate and Amaretto. Reserve the remaining white frosting and set aside. Spread 1/2 of the chocolate frosting evenly over bottom layer of cake. Arrange the second cake layer over the first, then repeat, using the remaining chocolate frosting. Use the served white frosting to cover the sides and top of the cake. Decorate the top of the cake with an assortment of white and dark chocolate leaves.
YIELD: One 8-inch cake
How To make Black and White Cake's Videos
How To Make a Monochromatic Black Cake
This buttercream cake was colored using zero food coloring, and all natural black cocoa.
Black Buttercream Recipe-
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Vegan Black & White Cake
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It's a Black & White Cookie Cake, but I'm renaming it the Keep Everyone Happy Cake! for it's equal chocolate & vanilla ratio to make your chocolate lovers & your vanilla lovers equally content!
Fluffy cake layers with buttercream & ganache filling & don't forget those iconic mini black & white cookies!
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Black and White New Year’s Eve Cake
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Checkerboard Cake Recipe - Black and White Cake
A checkerboard cake is impressive and surprisingly easy to make. Four layers of vanilla and chocolate cake frosted with chocolate ganache create this wonderful checkerboard effect. A fun new way to decorate a cake!
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Baker Style Black & White Cake Slices: Moist & Creamy!
Tools used to make this recipe (Amazon affiliate links):
Baking Pans:
Icing Spatulas:
Pastry Bag:
Star Tip:
Mixer:
Ingredients
For the Cake:
2 and 1/2 cups all-purpose flour
1 and 1/2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
3 ounces semi-sweet chocolate
1 and 1/2 cups prepared hot coffee
3/4 cup light olive oil or vegetable oil
3 cups granulated sugar
3 eggs
1 cup plain yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
2 teaspoons baking soda
The Pastry Cream:
4 cups whole milk
8 tablespoons (1/2 cup) cornstarch
1 and 1/2 cups granulated sugar
1/4 teaspoon salt
8 egg yolks
1/2 cup heavy cream
3-4 teaspoons pure vanilla extract
For the Ganache:
6 ounces semi-sweet chocolate
3/4 cup heavy whipping cream
1/2 - 1 teaspoon pure vanilla extract
For the Coffee Syrup:
1 cup granulated sugar
1 cup water
1-2 teaspoons instant coffee
1 teaspoon pure vanilla extract
For the Vanilla Buttercream:
1 pound unsalted butter, softened
1 cup confectioner's sugar
2 teaspoons pure vanilla extract
2 cups of pastry cream
Instructions
Make the chocolate cake:
Preheat the oven to 350 °F, 180 °C.
Combine the cocoa powder, flour, salt, and baking powder in a bowl. Whisk together and set aside.
Combine the chocolate together with the hot coffee in a bowl or pitcher. whisk together until the chocolate melts. Set aside.
In a large mixng bowl, combine the eggs, sugar, oil and whisk together. Add the yogurt, baking soda, vanilla, milk, and coffee mixture. Whisk together until smooth.
Add the flour mixture in a few batches until incorporated.
Grease 2- half sheet (17.88 x 12.88 x 1.06 inches) baking pans and line them with parchment paper.
Divide the cake batter equally between the two pans and bake for 22-25 minutes. The cakes are ready when a toothpick that has been inserted in the center comes out clean or with a few moist crumbs attached.
Cool the cakes, remove the parchemnt paper and wrap them with plastic wrap. The cakes can be stored in the freezer for 2 months.
Make the Pastry Cream:
Add the milk, salt, and 1 cup of sugar to a pot and heat until steaming hot. Combine the yolks, remaining sugar, cream, and cornstarch together in a bowl and whisk together until smooth.
Add some of the hot milk to the egg mixture and whisk together. Pour the egg mixture into the pot with the milk and whisk together until it comes to a boil and thickens.
Remove from the heat and add the vanilla extract. Whisk together. Transfer the pastry cream to a bowl and cover with plastic wrap. Allow the cream to cool and refrigerate up to 3 days.
Make the Coffee Syrup:
In a small saucepan, combine the sugar, coffe, and water and bring to a boil. Once the sugar has dissolved remove from te heat and add the vanilla and stir together. Allow the syrup to cool completely. It cn be stored in the refrigerator for up to a week.
Make the Ganache:
Heat the cream until scalding hot. Place the chocolate in a bowl and pour the hot cream over it along with the vanilla extract. Whisk together until smooth and glossy. Set aside.
Make the Vanilla Buttercream:
In the bowl of a tabletop mixer that has been fitted with teh whisk attachment, add the butter, confectioner's sugar, and vanilla extract. Beat on low speed until smooth and then increase the speed to high and beat for anothe rminute until fluffy.
Allow the pastry cream to come to room temperature and add it in a few batches to the butter while the machine is running on medium speed. beat until smooth and fluffy. Make sure to scrape down teh sides of the mixing bowl. Transfer some of the buttercream into a pastry bag that has been fitted with a large open star tip.
Assemble the Cake:
Note: it is best to work with the cake while it is frozen.
Cut the cake into 2 equal portions. Place one portion onto a board or the back of a baking pan taht has been covered with parchment paper.
Brush the cake with a generous amount of coffee syrup.
Pipe a vanilla buttercream border with the icing.
Spread a thin layer of ganache in the center and top with pastry cream. Spread the pastry cream over the ganache and top with the other half of the cake.
Brush the cake with coffee syrup. Frost the cake with the vanilla buttercream and drizzle ganache on top to create a decorative pattern.
Chill the cake in the freezer for 30 minutes.
Cut into serving portions and decorate each slice with a swirl of buttercream and a strawberry slice.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Cake decorating tutorials | BUTTERCREAM black and white STRIPES | Sugarella Sweets
In this cake decorating tutorial, I will show you how to make buttercream black and white stripes. This Instagram cake trend is such a beautiful buttercream cake which is perfect for a birthday cake. I also demonstrate how to make a sail cake topper with isomalt.
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