I love cake. I don't make a lot of cakes, but I love cake. I made a dessert one time that I wanted to try to incorporate into a cake recipe. This cake is the result. Chocolate cake, chocolate frosting and while chocolate filling..what could be better?
The Black and White
2 cups all purpose flour
¾ cup unsweetened cocoa (sifted)
2 cups sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup sour cream
½ cup canola oil
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup hot water
Preheat oven to 350 degrees
Cut two 10” circles of parchment paper and lay in the bottom of two 9” greased cake pans. Spray again with cooking spray.
Combine the flour, cocoa, sugar, baking powder, baking soda and salt together in a large mixing bowl. Add the eggs, sour cream, oil, vanilla, and vinegar and combine. Add the hot water slowly and combine until batter is smooth. Pour the batter into the cake prepared pans.
Bake until a wooden pick comes out clean – 35-40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edges of the pans and turn cakes out onto cooling racks. Remove parchment paper and cool completely.
Split layers in two layers each.
Place on halved layer on a cake plate. Spread with some chocolate frosting. Add a second halved layer. Spread half of the white chocolate filling on top. Add a third halved layer and spread with chocolate frosting. Add the fourth and final cake layer on top. Spread chocolate frosting on sides of cake.
Using a small saucer, place it on top of the cake, in the middle. Frost with chocolate frosting around the plate. Remove plate and add the remaining white chocolate filling inside the chocolate ring. Garnish with chocolate curls.
Chocolate Frosting
1 cup butter - softened
4 1/2 cups powdered sugar
1 cup baking cocoa
1 teaspoon vanilla extract
1/2 cup milk
In a large mixing bowl, cream butter. Gradually beat in powdered sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.
White Chocolate Filling
1 ½ cups heavy whipping cream
1 3-ounce package instant white chocolate pudding
Combine cream and pudding in a mixing bowl. Whip on high until thick.
Here's what you'll need for the cake.
Oops..except the hot water.
Now...where did I put the hot water???
Two easy steps.
First add the dry ingredients.
Then the wet.
Give it a stir then add the hot water.
Divide the batter into TWO prepared 9" pans.
The batter will be on the thin side...
so don't worry about that.
Bake 'em up and let 'em cool down.
While the cake is cooling,
make the white chocolate filling.
Also...easy-peasy.
Combine the heavy cream and the pudding.
Mix it until it's thick and creamy. Like this!
Then make the frosting.
Mix the butter and powdered sugar.
Then add the cocoa and vanilla.
Add enough milk to make a spreadable frosting.
I used the entire 1/2 cup.
Next split the cooled cake layers in half horizontally.
Place one cut half on your cake stand
and spread with chocolate frosting.
Top with a second halved layer of cake
and spread half of the white chocolate on top.
Add another halved cake layer and
spread with chocolate frosting.
Top with the remaining halved cake layer.
Frost the sides of your cake with
the remaining chocolate frosting,
leaving a little for the top edge.
Place a small plate in the middle of the cake.
Frost around the plate with the chocolate frosting,
then remove the plate.
Fill in the center with the remaining white chocolate filling.
Top with shaved chocolate curls, if desired.
