1. Main Page
  2. Festive table
  3. Black and white cake

Black-and-White Cake

Incredibly beautiful, tender, and delicious — a treat for the whole family! This black-and-white cake features chocolate sponge layers, a snow-white icing, and a blackberry ganache with a delicate berry flavor and aroma. It's less a cake than a genuine culinary showpiece. It'll dress up any celebration and is sure to draw eyes — and forks — with both its looks and its taste.

marakeshAuthor avatar
Recipe author
Black and white cake
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 5 g
Fats 30 % 19 g
Carbohydrates 62 % 39 g
345 kcal
GI: 8 / 0 / 92
  • Make the cake layers: 1. Whisk all the dry ingredients together in a bowl. 2. In a separate bowl, combine all the wet ingredients and mix well, then add them to the dry mixture. 3. Beat everything together with a mixer for 2 minutes. 4. Divide the batter into three parts and preheat the oven to 350°F (180°C). 5. Line an 8-inch (21 cm) round pan with parchment, pour in one-third of the batter, and bake for 25 minutes. 6. Repeat with the other two portions of batter — you should end up with three layers in all. 7. Let the baked layers cool in their pans for 20 minutes, then turn them out onto a rack to cool completely. Make the ganache: 1. Bring the cream to a boil, then add the butter, chocolate, and jam; stir quickly to combine and let it sit for a couple of minutes. 2. After a couple of minutes, stir until smooth, then set the ganache aside to cool and thicken. Make the icing: 1. Put the flour in the bottom of a saucepan and pour in the milk, stirring constantly. 2. Set the pan over medium heat and bring to a boil, whisking the whole time. 3. Keep it on the heat for a minute, then pour it into a bowl, cover with plastic wrap, and let it cool. 4. Once cooled, combine it with the butter, sugar, salt, and vanilla. Beat with a mixer on medium speed for 5 minutes. Assemble the cake: 1. Level the layers, then spread each with the blackberry ganache. 2. Chill the cake for 10 minutes. 3. Once the time is up, take the cake out, cover it with the icing, smooth it, and return it to the fridge for 1 hour. 4. Decorate with fresh berries and serve. Enjoy your cake!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vanilla - 288  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Natural coffee, ground - 201  kcal/100g
  • Coffee - 94  kcal/100g
  • Apricot jam - 265  kcal/100g
  • Pear jam - 268  kcal/100g
  • Quince jam - 223  kcal/100g
  • Apple jam - 265  kcal/100g
  • Jam - 265  kcal/100g
  • Salt - 0  kcal/100g
  • Baking powder - 79  kcal/100g
  • Baking soda - 0  kcal/100g
  • Skimmed cream - 59  kcal/100g
  • White chocolate - 554  kcal/100g
  • Corn starch - 329  kcal/100g
  • Whipped cream - 257  kcal/100g
  • Vanilla extract - 321  kcal/100g

Similar recipes

Related and additional categories: