Black and White cake is a rich, decadent chocolate layer cake with a center of chocolate ganache and creamy white chocolate frosting on top. Perfect for chocolate lovers!
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 Cake.
I’m not going to lie and say that this cake is really easy to make. It’s not hard but there are several steps. It is afterall, composed of three layers of deliciousness: Dark Chocolate Cake, Fluffy Chocolate Ganache and White Chocolate Buttercream.
First let’s talk about the ingredients you need to make it.
Black and White Cake Ingredients:
This cake recipe is broken into three separate parts: the chocolate cake, the ganache filling and the frosting.
For the dark chocolate cake you’ll need the usual suspects: sugar, eggs, oil, vanilla, baking powder, baking soda, buttermilk and salt but you’ll also need:
- CAKE FLOUR: Cake flour will give the cake a lighter airer crumb.
- DARK CHOCOLATE COCOA POWDER: Also referred to as dutch process cocoa powder. This is what is going to give the cake the dark chocolate coloring.
- ESPRESSO POWDER: Espresso powder will intensify the chocolate flavor.
- BOILING WATER: Like the espresso powder, adding boiling water to chocolate cake will also bring out the chocolate flavor even more.
Chocolate Ganache Ingredients:
This one is easy, peasy! You only need two ingredients to make the chocolate ganache filling.
- HEAVY CREAM: Make sure that it is heavy cream. Regular whipping cream doesn’t have the fat content that you need.
- DARK CHOCOLATE CHIPS: To keep with the dark chocolate flavor, use dark chocolate chips.
White Chocolate Buttercream Ingredients:
- BUTTER: Make sure that it is softened to make it easier to whip.
- WHITE CHOCOLATE: You’ll want this to be melted and cooled so it will whip into frosting.
- VANILLA
- POWDERED SUGAR
Step by Step Photos and Instructions:
I know that making a layered cake can be kind of daunting, but don’t let that intimidate you. Follow along with these step by step photos to walk you through the process. You’ll have this gorgeous cake ready in no time!
STEP #1: You’ll make the cake first. Using a stand mixer (or a handheld mixer) mix the dry ingredients together. Then add in the eggs, canola oil, buttermilk and vanilla and beat just until combined. Turn the mixer down to low and then slowly pour in the boiling water. Continue beating until well combined.
STEP #2: Butter and flour two 8 inch cake pans. Divide batter evenly between the two pans and bake at 350 degrees for 25 – 35 minutes or until a toothpick inserted comes out with a few crumbs on it. Allow to cool slightly before removing it from the pan. Remove it from the pan, transfer to a cooling rack and allow it to cool completely.
STEP #3: While the cake is cooking, make the ganache. Place the heavy cream and chocolate chips together in a microwave safe boil. Heat for 30 seconds. Allow to set for 2 minutes then stir until smooth. If the chocolate chips don’t seem like they are melting, you can heat them for another 15 seconds. Allow to come to room temperature then use a stand mixer (or hand mixer) to beat until lightened in color and fluffy.
Add in the wet ingredients then slowly add in the boiling water. 
Divide batter between two 8 inch cake pans and bake. 
Make the chocolate ganache and allow to cool to room temperature.
STEP #4: Make the buttercream by beating butter until it is light and fluffy. Then beat in the melted white chocolate and vanilla. Finally, slowly add the powdered sugar 1/2 cup at a time until a stiff but spreadable mixture forms. This is a very thick frosting, if you want it to be a bit creamier add 1 – 2 tablespoons of milk.
STEP #5: Now it’s time to assemble the cake! First use a serrated knife to cut the rounded tops off the cake so that the cakes are level.
STEP #6: Place one cake on your cake stand (or other serving platter) and spread the chocolate ganache filling on the top. Place the remaining cake on top and using 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 cool, whip until it is fluffy and lightened in color. 
Make the white chocolate buttercream. 
Cut the tops off the cakes to level them. 
Spread ganache on one cake. Top with the other cake. 
Frost with a crumb coat and chill. 
Top with chocolate shavings.
STEP #7: Once the cake has chilled, spread the remaining frosting all over the cake and sprinkle with chocolate shavings. Slice and serve.
Storage and Leftovers:
Because of the chocolate ganache layer, it is safest to keep this cake covered and in the refrigerator. Remove it about 1 hour or so before you want to serve it so that it can come to room temperature. For the best taste, I’d eat within 3 days, it starts to get a little dry after that.
Recipe FAQ:
A crumb coat is a thin layer of frosting that helps the crumbs of the cake stay in place and seal in the moisture of the cake. I like to use it with chocolate cakes with white frosting because it prevents chocolate cake crumbs from being in the outer later.
Adding espresso powder to chocolate cake enhances and intensifies the chocolate flavor.
To err on the side of caution, it is best to refrigerate ganache.
You guys, my family LOVED this Black and White Cake. It is pretty enough to make for a special occasion but also sometimes you just need to make a cake. Make this one
Looking for more show stopping dessert recipes? Try these:
Pumpkin Cake with Chocolate Ganache is a must year round, not just in the fall!
Like chocolate? You’re going to LOVE this Triple Chocolate Bundt Cake.
This Cherry Cheesecake is a gorgeous addition to any dessert table!
Note: This post was originally published in 2015. It was updated with a modified recipe, new photos, step by step photos and instructions in 2023.
Servings
Ingredients
- 1 1/2 cups granulated sugar
- 2 cups cake flour
- 1 cup dark chocolate cocoa powdered (dutch processed)
- 1 teaspoon 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 buttermilk
- 1 teaspoon vanilla
- 1 cup boiling water
- 2 tablespoons chocolate shavings
- 1/3 cup heavy whipping cream
- 8 ounces dark chocolate chips
- 1 cup unsalted butter (softened)
- 11 ounces white chocolate (melted and cooled)
- 1 teaspoon vanilla
- 2 - 3 cups powdered sugar
Instructions
- 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, buttermilk and vanilla beat on medium speed until mixed well. Turn mixer down to stir and slowly pour in boiling water. Beat until well combined. 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. Using a stand mixer or hand beater, beat until lightened in color and fluffy.
Make white chocolate buttercream 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 chocolate shavings over the top of the cake. Slice and serve.
- Refrigerate any leftovers. Remove from refrigerator about an hour before serving.
Yay! I am so glad you gave it another chance and it turned out well, Sandra! Thank you for taking the time to come back, try again and leave your feedback :)
Okay. I made this cake again. Everything worked out–no curdled ganache. Hurray. I have no idea why that happened previously.
Thank you Sandra! I am happy to hear that you enjoyed it!
Well, I tried it. Despite my apprehensions–curdled ganache and bubbly cake– the end result was divine. The icing was especially delicious. Will make it again.
Thank you for the feedback, Sandra!! I hope you enjoyed it!
Interesting things happened when I made this cake. (1) the cake formed large bubbles on top, and of course, these were air pockets.I did smack the pans on the counter before putting them into the oven. (2) The ganache separated. Tasted good but didn’t look too appetizing. It had a curdled appearance. (3) I found that 2 cups of confectioner’s sugar was ample. I still have some left too.
Have yet to try it, but I eat quite a bit of the ingredients off my finger while making it. Looks good.
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 (http://joythebaker.com/2013/10/baking-101-natural-vs-dutch-processed-cocoa-powder/) so I think you should be good! Also, you can buy espresso powder. This is the brand I use http://www.medagliadoro.com/find-a-store.aspx
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!! 😊
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. http://joythebaker.com/2013/12/baking-101-the-best-cake-flour-substitute/
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?
This is beautiful! I am totally in for chocolate cake!
we don’t eat much cake around here, but your cake is making me seriously crave a slice
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
Wow, this is one gorgeous cake! Wish I had a slice right here… :)