The Ultimate Black & White Cake: Chocolate Cake with Vanilla Buttercream
μαύρο και άσπρο κέικ σοκολάτας
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Makes 1 three layer 8 inch round cake:
1 recipe Chocolate Cake Layers
For the Chocolate Ganache:
6 ounces semi sweet chocolate, coarsely chopped
3/4 cup heavy whipping cream
2 tablespoons vegetable oil (flavorless)
For the Pastry Cream:
2 cups whole milk
4 tablespoons corn starch
3/4 cup sugar
pinch of salt
4 large egg yolks, at room temperature
1/4 cup heavy whipping cream
1 and 1/2 teaspoons pure vanilla extract
1 pound unsalted butter, soft and at room temperature
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 cup confectioners sugar (powdered sugar)
Begin by making the pastry cream. It will be a major ingredient in the vanilla buttercream that will create a very creamy, rich, buttercream, much like French buttercream. The pastry cream can be made up to 2 days in advance.
In a saucepan, bring milk and salt to a simmer over medium heat.
In the meantime, combine the sugar, corn starch, cream and egg yolks in a large bowl and whisk together for a few minutes until thick and pale yellow.
Slowly, pour the hot milk in the egg mixture one ladle full at a time while whisking.
Pour the mixture back into the saucepan and cook over low heat, whisking constantly until thickened.
Remove from heat and add vanilla extract. Whisk well.
Place the pastry cream into a bowl and cover with plastic wrap.
Refrigerate until cold or if using the same day, set aside until it is room temperature, the same temperature that the softened butter is at.
Next, make the chocolate ganache.
Heat the cream in a small sauce pan until it comes to a boil.
Pour hot cream over chopped chocolate and allow to sit for about a minute to soften the chocolate.
Stir the mixture with a small whisk or a spatula until all of the chocolate melts and the chocolate becomes smooth and shiny.
If there are still some bits of chocolate that have not completely melted (this is common in the winter when the temperature is cool inside the house) pop it in the microwave for no longer than 5 second intervals at a time. You may also continue to melt it over a double boiler. Be careful not to burn the chocolate!! There's nothing that can fix burned chocolate.
Whisk in the vegetable oil and set aside.
If the pastry cream is very cold, either microwave it at 10 second intervals until it reaches room temperature, or place it in a warm water bath. This can be done by placing the bowl with the pastry cream in a larger bowl filled with warm water.
It is crucial that the pastry cream and the butter at the same temperature in order for the buttercream to be ultra smooth.
Also, as the pastry cream sits after it is made it thickens even more. Beat it in a tabletop mixer until smooth or by hand. If necessary, add 1-2 tablespoons of heavy whipping cream and beat until smooth.
Place the butter, salt, vanilla extract, and confectioners sugar in the bowl of a tabletop mixer. Beat until smooth and fluffy.
Add the pastry cream to the butter mixture in 2-3 batches. Beat until, thick, creamy, and very smooth. About 3-5 minutes.
Place 1 layer of chocolate cake on a cake stand.
Spread about 2 tablespoons of ganache onto the cake.
Pipe a layer of vanilla buttercream over the ganache.
Repeat this process once more and place the last chocolate cake layer over the buttercream.
Ice the cake with a thin layer of vanilla buttercream to create a crumb coat. This may look dirty, but don't worry. All of the crumbs will become sealed into this buttercream layer and will keep the final buttercream clean and crumb free.
Place the cake in the freezer until the buttercream sets. About 20 minutes.
Frost the cake with the remaining buttercream leaving about 1 cup on the side for decoration.
Place the cake in the freezer for another 20 minutes or until the frosting sets completely.
Melt the chocolate ganache either in the microwave (10 second intervals to prevent burning) or over a double boiler. The chocolate ganache is at the right consistency when it is very thin and flows freely when poured from a spoon.
Pour the thinned ganache over the top of the cake allowing it to drip down the sides for a decorative design.
Allow the ganache to set either in the refrigerator or freezer.
Pipe rosettes on top and garnish with fresh fruit if desired.
Allow the cake to set at least 1 hour before slicing.
Creamy smooth black frosting (that tastes amazing!)
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Black cocoa powder
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Eggless Black and White Forest in One Cake || 2 in 1 Forest Cake || Black vs White Forest Cake
*************Eggless 2 in 1 Cake*************
[ INGREDIENTS ]
????For Eggless Forest Cake:
7 inch round cake mould
1 & 1/4 cup all purpose flour/maida (150 gram)
1/4 cup milk powder (30 gram)
1 and 1/4 tsp baking powder (6.25 gram)
1/2 tsp baking soda (2.5 gram)
1/2 cup powdered sugar (60 gram) + 1 tbsp
2 tbsp cocoa powder (20 gram)
1/4 cup oil
1 tsp vanilla essence
2/3 cup + 1.5 tbsp milk
????For cream frosting:
1cup chilled whipped cream
2 tsp powdered sugar
1 tsp vanilla essence
2 tbsp chopped cherry
1/3 cup canned cherry syrup
3/4 cup chopped dark chocolate
3/4 cup chopped white chocolate
????For garnishing:
8 canned cherry
[1 cup= 240ml ]
#egglesscake #forestcake #birthdaycake #lockdown #staysafe #stayhomestaysafe #Moumita'sHappyCookingLab
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Music promoted by Audio Library
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THE COOKING EQUIPMENTS THAT I USE
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Baker Style Black & White Cake Slices: Moist & Creamy!
Tools used to make this recipe (Amazon affiliate links):
Baking Pans:
Icing Spatulas:
Pastry Bag:
Star Tip:
Mixer:
Ingredients
For the Cake:
2 and 1/2 cups all-purpose flour
1 and 1/2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
3 ounces semi-sweet chocolate
1 and 1/2 cups prepared hot coffee
3/4 cup light olive oil or vegetable oil
3 cups granulated sugar
3 eggs
1 cup plain yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
2 teaspoons baking soda
The Pastry Cream:
4 cups whole milk
8 tablespoons (1/2 cup) cornstarch
1 and 1/2 cups granulated sugar
1/4 teaspoon salt
8 egg yolks
1/2 cup heavy cream
3-4 teaspoons pure vanilla extract
For the Ganache:
6 ounces semi-sweet chocolate
3/4 cup heavy whipping cream
1/2 - 1 teaspoon pure vanilla extract
For the Coffee Syrup:
1 cup granulated sugar
1 cup water
1-2 teaspoons instant coffee
1 teaspoon pure vanilla extract
For the Vanilla Buttercream:
1 pound unsalted butter, softened
1 cup confectioner's sugar
2 teaspoons pure vanilla extract
2 cups of pastry cream
Instructions
Make the chocolate cake:
Preheat the oven to 350 °F, 180 °C.
Combine the cocoa powder, flour, salt, and baking powder in a bowl. Whisk together and set aside.
Combine the chocolate together with the hot coffee in a bowl or pitcher. whisk together until the chocolate melts. Set aside.
In a large mixng bowl, combine the eggs, sugar, oil and whisk together. Add the yogurt, baking soda, vanilla, milk, and coffee mixture. Whisk together until smooth.
Add the flour mixture in a few batches until incorporated.
Grease 2- half sheet (17.88 x 12.88 x 1.06 inches) baking pans and line them with parchment paper.
Divide the cake batter equally between the two pans and bake for 22-25 minutes. The cakes are ready when a toothpick that has been inserted in the center comes out clean or with a few moist crumbs attached.
Cool the cakes, remove the parchemnt paper and wrap them with plastic wrap. The cakes can be stored in the freezer for 2 months.
Make the Pastry Cream:
Add the milk, salt, and 1 cup of sugar to a pot and heat until steaming hot. Combine the yolks, remaining sugar, cream, and cornstarch together in a bowl and whisk together until smooth.
Add some of the hot milk to the egg mixture and whisk together. Pour the egg mixture into the pot with the milk and whisk together until it comes to a boil and thickens.
Remove from the heat and add the vanilla extract. Whisk together. Transfer the pastry cream to a bowl and cover with plastic wrap. Allow the cream to cool and refrigerate up to 3 days.
Make the Coffee Syrup:
In a small saucepan, combine the sugar, coffe, and water and bring to a boil. Once the sugar has dissolved remove from te heat and add the vanilla and stir together. Allow the syrup to cool completely. It cn be stored in the refrigerator for up to a week.
Make the Ganache:
Heat the cream until scalding hot. Place the chocolate in a bowl and pour the hot cream over it along with the vanilla extract. Whisk together until smooth and glossy. Set aside.
Make the Vanilla Buttercream:
In the bowl of a tabletop mixer that has been fitted with teh whisk attachment, add the butter, confectioner's sugar, and vanilla extract. Beat on low speed until smooth and then increase the speed to high and beat for anothe rminute until fluffy.
Allow the pastry cream to come to room temperature and add it in a few batches to the butter while the machine is running on medium speed. beat until smooth and fluffy. Make sure to scrape down teh sides of the mixing bowl. Transfer some of the buttercream into a pastry bag that has been fitted with a large open star tip.
Assemble the Cake:
Note: it is best to work with the cake while it is frozen.
Cut the cake into 2 equal portions. Place one portion onto a board or the back of a baking pan taht has been covered with parchment paper.
Brush the cake with a generous amount of coffee syrup.
Pipe a vanilla buttercream border with the icing.
Spread a thin layer of ganache in the center and top with pastry cream. Spread the pastry cream over the ganache and top with the other half of the cake.
Brush the cake with coffee syrup. Frost the cake with the vanilla buttercream and drizzle ganache on top to create a decorative pattern.
Chill the cake in the freezer for 30 minutes.
Cut into serving portions and decorate each slice with a swirl of buttercream and a strawberry slice.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Delicious Black and White Cookie Recipe
Soft and pillow-like, these classic Black and White Cookies are a staple in New York and so addictive. The cookies have a light cake-like texture and then topped with half vanilla and half chocolate icing, giving it its iconic look. You’ll never have to pick a favorite flavor when enjoying one of these!
RECIPE:
These cookies, also known as Half-Moon Cookies, are the best of both worlds. They’re half way between a cake and a cookie. The icing is half chocolate and half vanilla. But don’t be mistaken and think that these cookies are half as good because I promise you that they are absolutely delicious!
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Cake decorating tutorials | BUTTERCREAM black and white STRIPES | Sugarella Sweets
In this cake decorating tutorial, I will show you how to make buttercream black and white stripes. This Instagram cake trend is such a beautiful buttercream cake which is perfect for a birthday cake. I also demonstrate how to make a sail cake topper with isomalt.
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????RECIPES
Swiss meringue buttercream recipe:
Buttercream recipe:
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