by: JJurado007Posted on:

Black and White Cake

Yields: One 8-inch, three layer cake

https://www.tiktok.com/t/ZP8SCpKHF

Ingredients

Cake:

230 g All-Purpose Flour

30 g Cornstarch

100 g Cocoa Powder

2 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

200 g Sugar, granulated

200 g Sugar, brown

250 mL Oil

5 Eggs, large room temp

2 tsp Vanilla Extract

125 mL Buttermilk, room temp

250 mL Coffee, fresh brewed

Frosting:

454 g Butter, unsalted room temp

900 g Sugar, powdered

1 Tbsp Vanilla Extract

80 mL Heavy Cream, room temp

Decor:

Chocolate Sprinkles

Method

Cake:

  1. Pre-heat oven to 350°F.
  2. Grease and line the bottom of three 8-inch round cake pans with parchment paper.
  3. Combine the flour, cornstarch, cocoa powder, baking soda, baking powder and salt. Whisk well until well combined. Set aside.
  4. Combine the buttermilk and vanilla; mix well and set aside.
  5. In a stand mixer with a paddle attachment, cream the oil, granulated sugar and brown sugar on medium speed for 3 minutes.
  6. Scrape the bowl down and add the eggs one a time, ensuring to scrape the bowl in between additions.
  7. Add 1/3 of the flour mixture and 1/3 of the buttermilk mixture. Mix on medium-low speed. Scrape the bowl down and repeat until all has been added.
  8. While the mixer is on medium-low speed, add the hot fresh brewed coffee.
  9. Scrape the bowl down and mix to ensure the batter is well combined. The batter will be loose.
  10. Divide evenly into the three 8-inch round lined cake pans.
  11. Bake for 20-30 minutes.
  12. Once the cakes have cooled for 30 minutes, remove them from the cake pan and wrap in plastic wrap. Freeze them overnight or chill for at least 4 hours before frosting.

Frosting:

  1. In a stand mixer with a paddle attachment, cream the butter.
  2. Gradually add the powdered sugar until while mixing on medium-low speed.
  3. Once all the sugar has been added, mix for 2 minutes.
  4. Scrape the bowl down and cream for 1 more minute.
  5. Add the heavy cream and vanilla extract and cream for 1 minute.

Assembly:

  1. The first and second layer should have 200 g of frosting each spread evenly.
  2. The top layer should have 150 g of frosting on top. Frost the sides, making sure to reserve some for decor.
  3. Pipe 8 rosettes on top.
  4. Sprinkle chocolate sprinkles on top of the rosettes.