American/ Desserts

Black and White Chocolate Cake

Black and White Chocolate Cake

Chocolate cake is one of my favorite desserts of all time. I mean really. On just about any occasion, nothing beats a slice of decadent chocolate cake. Celebrating? Eat cake! Sad your favorite TV show is ending? Eat cake. Craving something out of this world chocolatey just because it’s Friday? Eat this Black and White Chocolate Cake.

Apparently next Tuesday is National Chocolate Cake Day. Did you know that? I had no idea. Then it popped up in my Facebook feed. There are so many “national insert favorite food” days that I lose track. But when I saw that I thought to myself “This is perfect timing! I have the most insanely scrumptious chocolate cake to share on the blog and now there is a day dedicated to it. It’s fate!”

Ok maybe I didn’t think it was fate. But I did think it was the perfect time to share this recipe with you.

So I penciled it in my planner to share with you next week.

But, yeah… I’m not patient. And I really, really, really wanted to share this with you ASAP.

And besides, if I waited until National Chocolate Cake Day to share this recipe with you then you likely wouldn’t be able to make it on said cake day and therefore wouldn’t get to celebrate it.

And not celebrating a day that celebrates cake? Well, that is a travesty.

Not making this cake is also a travesty.

So why not kill two birds with one stone and make this cake this weekend? That way you can celebrate National Chocolate Cake day all weekend long leading up to it. Because, in all actuality, there shouldn’t be just one day dedicated to the deliciousness that is chocolate cake.

Black and White Chocolate Cake

Print Recipe
Serves 8 - 10 Prep Time: Cook Time:

Chocolate Cake Ingredients:

  • 1 1/2 cups granulated sugar
  • 2 cups cake flour
  • 1 cup dark chocolate cocoa powdered (dutch processed)
  • 1 tablespoon espresso powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/2 cup canola oil
  • 3/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 cup boiling water
  • 2 tablespoons chocolate jimmies

Dark Chocolate Ganache Ingredients:

  • 2/3 cup heavy whipping cream
  • 2/3 cup dark chocolate chips

White Chocolate Buttercream Ingredients:

  • 1 cup unsalted butter, softened
  • 11 ounces white chocolate, melted and cooled
  • 1 teaspoon vanilla
  • 4 1/2 - 5 cups powdered sugar



Preheat oven to 350 degrees. Butter and flour two 8 inch round cake pans.


In the bowl of a stand mixer mix together sugar, cake flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Add in eggs, canola oil, sour cream and vanilla beat on medium speed for 2 minutes. Turn mixer down to stir and slowly pour in boiling water. Beat for 2 minutes. Batter will be thin.


Pour cake evenly into prepared baking pans. Bake in preheated oven 25 - 30 minutes or until skewer inserted comes out with just a few crumbs. Allow to cool several minutes. Remove from pan, transfer to a cooling rack and allow to cool completely.


While cake is cooking, make ganache by heating cream just until steaming. Place chocolate chips in a bowl and pour hot cream over the top. Stir until melted and smooth. Cool to room temperature, about 2 hours. Using a stand mixer or hand beater, beat until lightened in color and fluffy.


Make butter cream by beating butter until light and fluffy. Beat in cooled white chocolate and vanilla. Beat in powdered sugar 1/2 cup at a time until a stiff but spreadable mixture forms.


Use a serrated knife to cut the tops off the cake just so they are level.


Place one cake on your cake stand or serving platter. Spread ganache filling over the top. Place other cake on top.


Using about 1/3 of the buttercream frosting, spread a thin layer on the top and sides of the cake to form a crumb coat. Refrigerate for 20 minutes.


Once chilled, spread the remaining frosting over the top and sides of the cake. Sprinkle jimmies over the top of the cake. Slice and serve.


Refrigerate any leftovers. Remove from refrigerator about an hour before serving.



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  • Wow, this is one gorgeous cake! Wish I had a slice right here… :)

  • Krista

    Yeah, I’m a chocoholic so this cake is so happening… totally helps that it is gorgeous making it irresistible for me to make! Love this Des! Hope you have a great weekend, I know I will stuffing my face with this this! :)

    Krista @ Joyful Healthy Eats

  • Heather @FrenchPress

    we don’t eat much cake around here, but your cake is making me seriously crave a slice

  • This is beautiful! I am totally in for chocolate cake!

  • Jane

    Can you please explain chocolate jimmies? I’m in Australia, I don’t think we have them here. Also, when you say cake flour is that all purpose (we call it plain) or self raising flour?

  • Jane- Chocolate jimmies are basically chocolate sprinkles :) Cake flour has a little less protein then all purpose flour. If you don’t have any, Joy the Baker has a great tutorial on how to make your own.

  • Sabrina

    Quick question, can I used regular Cocoa? Hershey’s or tollhouse? I don’t think I’ve seen any dark cocoa in my baking section of choice… And espresso powder, is that like really fine coffee grounds? I really wanna make this cake but I don’t wanna mess it up!! 😊

  • Sabrina- I was a little unsure but did some research and found this that states that you can substitute regular cocoa powder for dutch processed but not the other way around ( so I think you should be good! Also, you can buy espresso powder. This is the brand I use