The Classic Black and White Cake: Chocolate Cake with White Chocolate Buttercream Frosting with Chocolate Drip and Chocolate Curls

What better than having dark and white chocolate in a cake!
Its a four layered mini chocolate cake (4.5 inch) with chunks of dark and white chocolate in the cake, frosted and filled with white chocolate buttercream frosting, a dark chocolate glaze to cover the cake and garnished with dark chocolate curls… Cant think of something more rich and decadent. 

Ingredients: 

Chocolate glaze for the drip 

  • Dark Chocolate (75%) – 70gm
  • Butter – 40gm

Chocolate Curls:

  • Dark Chocolate – 50gm
  • Butter – 25gm

Chocolate Cake:

  • Flour- 120gm
  • Butter – 100gm
  • Sugar – 100gm
  • Eggs – 2 large
  • Cocoa Powder – 50gm
  • Baking powder – 1 1/2 teaspoon 
  • Hot espresso – 100ml
  • Milk – 30ml
  • Dark chocolate chunks – 40gm
  • White chocolate chunks – 40gm
  • Vanilla – 1 teaspoon

White Chocolate Buttercream Frosting:

  • White chocolate- 70gm
  • Butter – 100gm
  • Icing sugar – 275gm
  • Milk – 11/2 tablespoon

Method:
Dark Chocolate curls:

  • I followed the procedure of the “Pioneer woman” you can follow the steps from the site it is super clear and easy. 

Chocolate Cake: (Makes 4×4.5 inch cake)

  • Preheat the oven to 180 degrees celsius and line the cake tins with parchment paper. 
  • In a large bowl, cream the butter and sugar until light pale and smooth. 
  • Add and beat one egg at a time. Add the milk and vanilla to the mix. 
  • Sift in the baking powder, cocoa powder and the flour. 
  • Add the espresso to the batter.
  • Fold the chocolate chunks into the batter. 
  • Divide the batter to 4 cake tins, bake for about 18 minutes. Check with a skewer to see if thoroughly baked. 
  • Once baked, let it cool on a cooling rack. 

White chocolate buttercream frosting:

  • On a double boiler or in a bowl on a pan with simmering water, melt the white chocolate. Let it cool.
  • Cream the butter and white chocolate together, add half of the icing sugar and beat with an electric mixer for a couple of minutes. 
  • Add the milk for some smoothness. 
  • Add the rest of the icing sugar and whip for 2 more minutes. 

Assembling the cake:

  • Place a teeny bit of buttercream on a cake board and put the first layer of the cake, add a nice amount of white chocolate for the filling. Repeat step until all the layers are placed on top of each other with white chocolate buttercream frosting. 
  • Crumb coat the outside of the cake, let it chill in the refrigerator until it hardens slightly.
  • Once chilled and set, Frost the outside if the cake with your white chocolate buttercream frosting. Once completely frosted, let it chill for 30 minutes in the fridge. 
  • Chocolate glaze for the drip: In a saucepan, melt the chocolate and the butter together, until thoroughly melted and mixed smooth. Let it come to room temperature. (or it will melt the frosting)
  • Spoon the glaze over the cake and smoothen it over the cake using a spatula or a palette knife. 
  • Garnish with the chocolate curls. 

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