Black and white chocolate cake recipe. A fluffy chocolate cake filled with creamy white chocolate buttercream and topped with a delicious chocolate ganache! This fancy chocolate cake is a delicious dessert idea! Perfect for any occasion!
Prep time: 40mins | Cook time: 35mins | Yield: 8 slices
Ingredients:
For the Cake:
- 2 Large Eggs at room temperature
- 2/3 cup (133g) Granulated Sugar
- 3/4 cup (180g) Plain Yogurt at room temperature
- 1/3 cup (75g) Melted Butter, unsalted
- 1 tsp (5g) Vanilla Extract
- 1 + 1/4 cups (150g) All-Purpose Flour
- 1/3 cup (30g) Unsweetened Cocoa Powder
- 1 tsp (4g) Baking Powder
- 1/2 tsp (2g) Baking Soda
- A pinch of salt
For the filling:
- 180g (about 1 + 1/4 cups) White Chocolate, chopped
- 1/4 cup (60g) Heavy Cream (bring to room temp)
- 1/2 cup (113g) Unsalted Butter at room temperature
- 1/3 cup (45g) Powdered Sugar (you can add more sugar if you prefer a sweeter buttercream)
- 1 tsp (5g) Vanilla Extract
For the Chocolate Ganache Frosting:
- 220g (about 1 + 1/2 cups) Semi-Sweet or Milk Chocolate
- 2/3 cup (160g) Heavy Cream (bring to room temp)
Video:
Directions:
For the Cake:
- Line with parchment paper a 7in (18cm) baking pan. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- In the bowl of an electric mixer fitted with the whisk attachment, place the eggs and sugar. Beat on medium speed for about 5 minutes.
- Add the yogurt, butter, and vanilla. Stir for a few seconds until just combined.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt over the mixture. Stir using a wire whisk or spatula until just combined. Do not overmix (overmixing the dough may develop the gluten in the flour and result in a dense and elastic cake).
- Spread the batter evenly into the prepared pan.
- Bake for about 30 to 35 minutes or until a toothpick inserted into the center comes out clean. The time may vary depending on the oven.
- Let it cool for about 20 minutes. Unmold the cake and let it cool completely at room temperature.
For the filling:
- In a medium bowl, place the white chocolate and heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Refrigerate for 15-20 minutes until slightly chilled.
- In the bowl of the electric mixer, place the butter, sugar, and vanilla. Beat on medium speed until creamy and smooth, scraping down the sides of the bowl when needed. Note: you can add more sugar if you prefer a sweeter buttercream.
- Add the chocolate ganache. Make sure the ganache is slightly chilled. Otherwise, the butter will melt.
- Beat until well combined and smooth.
- If the filling is too thin, place it in the fridge for a few minutes until firm enough to spread over the cake.
- Assemble the cake (3 layers of cake and 2 layers of filling).
For the Chocolate Ganache Frosting:
- In a medium bowl, place the semi-sweet chocolate and heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Place it in the fridge and stir every 10 minutes until the ganache is firm enough to spread. Do not refrigerate for too long, or it will be too thick.
- Spread the ganache all over the cake and sprinkle white chocolate chips on top.
- Store the cake at room temperature for a soft texture, or remove it from the fridge about 1 hour before serving.
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