Black and White Cake

Black and white cake is a rich, decadent chocolate layer cake with a center of chocolate ganache and creamy white chocolate frosting on top.

Course Desserts

Cuisine American

Keyword cake, chocolate cake, dark chocolate, dessert, national chocolate cake day, white chocolate

Prep Time 2 hours 15 minutes

Cook Time 25 minutes

Total Time 2 hours 40 minutes

Servings Servings

Calories 709kcal

Ingredients

Chocolate Cake 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

Dark Chocolate Ganache Ingredients:

1/3 cup heavy whipping cream
8 ounces dark chocolate chips

White Chocolate Buttercream Ingredients:

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.

Notes

Please note, based on some feedback, I retested this recipe and as of Feb 2023, it has been updated and changed from the original (c. 2015).

Because of the ganache in this cake, it is best if it is kept in the refrigerator. Just make sure that you remove it from the fridge about 1 hour before serving so it comes up to room temperature.

Nutrition information for estimation purposes only.

Nutrition