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.