Black and White Cake – A Detailed Recipe for Cooking. Share with друзьями: 
Time: 3hour. Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 165 gr. butter, plus for lubricating the mold
- 3/4 Art. cocoa powder plus for sprinkling molds
- 1 tbsp. whole milk
- 1.75 Art. granulated sugar
- 2.25 Art. premium flour
- 1/2 tsp baking powder
- 1/2 tsp soda
- 1/2 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
Cream
- 225 gr. chopped white chocolate, plus grated chocolate for sprinkles
- 330 gr butter at room temperature
- A pinch of salt
- 2.5 tbsp. powdered sugar
- 1.5 tsp vanilla extract
- Grated black chocolate to sprinkle
Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, white chocolate, icing sugar, cocoa
Recipe preparation:
- Preheat the oven to 160 ° C. Two round baking dish 20 cm cakes. Lubricate with butter and sprinkle with cocoa powder, removing surplus.
- Make a cake. In a saucepan, mix the butter, milk and 1/2 tbsp. water, bring to a boil. Pour into a large bowl, add cocoa and granulated sugar, mix until smooth. Allow to cool slightly for 5 minutes.
- In a medium bowl, mix flour, baking powder, soda and salt. Add eggs and vanilla to the cocoa mix, then mix in two passes flour mass, combining ingredients (may remain small lumps). Distribute the dough between prepared forms. Tap the shapes on the table to remove possible bubbles air. Bake for about 35 minutes, while on the toothpick that you pierce the dough in the center, it will not remain a little wet crumbs. Cool in shape for 10 minutes, then go around the edges with a knife and turn the cakes upside down on a wire rack so that they are completely have cooled down.
- Make a cream. Put white chocolate in a bowl, suitable for microwave. While stirring, warm to uniformity in intervals of 30 seconds; cool. Mixer in large at medium speed, beat the butter and salt for about 3 min. Whisk, mix melted white chocolate. Gradually Drive in powdered sugar until a light, uniform texture is obtained. Intervene vanilla. (If the cream is too soft to spread, cool it about 15 min.)
- Put one cake on a plate and grease 1/3 cream. From above place the second cake and brush the whole cake with the remaining cream. Sprinkle with grated white and dark chocolate.
