Best Black And White Cake Recipes

BLACK AND WHITE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
• For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

BLACK AND WHITE BROWNIE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside.
• In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
• Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly.
• Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight.
• To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve.

BLACK-AND-WHITE LAYER CAKE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Butter two 8-inch-round cake pans and dust with cocoa powder, tapping out the excess. Combine the butter, milk and 1/2 cup water in a saucepan and bring to a simmer. Transfer to a large bowl, add the cocoa powder and granulated sugar and whisk until smooth. Let cool slightly, about 5 minutes.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the eggs and vanilla into the cocoa mixture, then stir in the flour mixture in two additions until just combined (it's OK if there are a few small lumps). Divide the batter between the prepared pans; tap the pans against the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out with a few moist crumbs, about 35 minutes. Let cool 10 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
• Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the melted white chocolate until combined. Gradually beat in the confectioners' sugar until smooth and fluffy; beat in the vanilla. (If the frosting is too soft to spread, chill about 15 minutes.)
• Place one cake layer on a platter and spread with one-third of the frosting. Top with the second cake layer; cover the whole cake with the remaining frosting. Top with shaved white and dark chocolate.

SESAME CHESTNUT MOUNTAIN CUPCAKES (CHESTNUT CARAMEL CAKE WITH BLACK SESAME CREAM AND CHESTNUT CREAM FROSTING WITH BLACK AND WHITE SESAME CHOPSTICKS)

Steps:

• Preheat the oven to 350 degrees F. Line a regular-size cupcake or muffin pan with 12 cupcake liners.
• In the bowl of an electric stand mixer, cream the butter and sugars together, about 5 minutes. Meanwhile, combine the flours, baking soda, baking powder and salt in a medium bowl. Whisk together and set aside. Combine the eggs and vanilla in a small bowl. Scrape down the sides of the mixer bowl, and then add the vanilla and egg mixture, one egg at a time, with the mixer on low speed. Add the Caramel. Scrape down the sides of the bowl again, and then increase the speed to medium and combine thoroughly. With the mixer the lowest speed, add the flour mixture and the sour cream, alternating between the two, beginning and ending with the flour. Mix only until just combined, do not over-mix.
• Fill the cupcake liners with a 16-size ice cream scoop, or about half full, and bake until dark golden and baked through, about 15 minutes. Cool the cupcakes completely.
• To assemble: Core each cupcake using an apple corer. Fill each cupcake with the Black Sesame Pastry Cream and generously frost with the Chestnut Cream Frosting so that the frosting resembles a mountain of noodles. Top each cupcake with a pair of the Black and White Sesame Chopsticks.
• In a heavy-bottomed saucepan (or preferably an unlined copper pot), combine the sugar with 4 tablespoons water to moisten. Place over medium-high heat and, without stirring, cook until the sugar is dark amber in color. Meanwhile, place the cream in a saucepan over medium heat and warm to a simmer. Turn off the heat on the caramelized sugar and slowly add the warmed cream while stirring the caramel with a wooden spoon. Be careful as the mixture will splatter. Allow to thicken slightly over medium heat, about 5 minutes. Stir in the lemon juice if using. Cool completely.
• Bring the milk to a boil in a small saucepan. In a small bowl, whisk together the yolks with the sugar and cornstarch until smooth and well blended. While whisking, slowly pour in one-quarter of the milk into the yolk mixture to temper the yolks. Add the remainder of the milk, while whisking. Pour back into the saucepan and place on medium heat. Whisk vigorously and constantly until the mixture thickens. Remove from the heat and whisk in the vanilla extract. Allow to sit for 5 minutes. Whisk in the butter, piece by piece. Add the tahini and black sesame powder, and whisk to blend. Cool completely.
• Cream together the chestnut paste and chestnut puree in a food processor fitted with a metal blade until smooth. Add the softened butter, powdered sugar, rum and vanilla extract, and continue to process until well blended. If chunks remain, press the cream through a fine sieve to remove any large chestnut chunks. Place the cream in a piping bag with a "spaghetti" tip.
• Line a half sheet pan with a sheet of parchment paper. Coat the paper with cooking spray. Coat a wide spatula and a rolling pin with cooking spray.
• In a small, heavy-bottomed saucepan or unlined copper pot, combine the sugar, vinegar and 1 teaspoon water. Cook over low heat until the sugar is melted and the mixture is thick. Stir a little. Cook until the sugar reaches 248 degrees F on a candy thermometer. At this point, add the sesame seeds to the sugar and stir well with a wooden spoon. Quickly scrape the mixture onto the parchment and spread evenly, first with the prepared spatula and next with the rolling pin. The desired thickness is about 1/16-inch thick. Cool at room temperature for about 10 minutes.
• Cut the candy into 12 chopstick shapes, each about 3 inches long, with the aid of a Chinese cleaver and a heavy pan. This technique makes cutting easier, even when the candy gets a bit hard. Let the candy cool completely.

BLACK-AND-WHITE CAKE MIX BROWNIES

Steps:

• Heat oven to 350°F. Grease 9-inch square pan with shortening or cooking spray.
• In medium bowl, stir together cake mix, oil and eggs until smooth. Spread batter in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
• In medium bowl, beat butter with electric mixer on low speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in milk and vanilla. Frost brownies. Sprinkle with chopped cookies.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 45 seconds, stirring once, until softened and chips can be stirred smooth. Drizzle melted chocolate over frosting. Refrigerate 30 minutes or until set. Cut into 4 rows by 4 rows.

BLACK AND WHITE KEY LIME CAKE POPS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-12-by-2-inch cake pan with parchment, then grease and flour.
• In a large mixing bowl, mix the gelatin, granulated sugar, flour, baking powder, baking soda and salt. Add the orange juice, vegetable oil, lemon juice, lemon zest, vanilla and eggs. Mix well until combined. Pour the batter into the prepared pan and bake until an inserted toothpick comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.
• For the frosting: Beat the butter and cream cheese in a medium bowl until smooth, then beat in the lime juice. Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
• To form the cake pops: Break up the cake into small pieces and place in a bowl. Add the frosting and mix very well with your hands to completely distribute the frosting. Line 2 small baking pans with parchment. Roll the cake mixture into about 46 tight balls, a little smaller than Ping-Pong balls, arranging them on the prepared baking pans. Freeze the balls on the pans until firm, about 30 minutes.
• For the coating: Put about 1/4 cup of the candy melting wafers in a small-microwave safe bowl and melt according to package directions. Dip the tip of 6-inch treat sticks in the melted candy and then insert one into each cake ball. Freeze until firm, about 30 minutes.
• Melt the rest of the candy melting wafers in a large bowl. Dip the balls in the candy to coat completely, letting the excess drip off; stick the pops into two 12-by-6-inch Styrofoam block. Freeze or refrigerate the pops until set.
• Put the chocolate and coconut oil in a wide, shallow microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Dip one side of the cake balls into the chocolate so that they are half white and half black. Return to the Styrofoam blocks and freeze or refrigerate until set.

BLACK-AND-WHITE PANCAKE CAKE

Steps:

• 1. Preheat a griddle over low heat for at least 10 minutes. (You want the griddle nice and hot over as low heat as possible to avoid burning the pancakes and to give them ample time to cook through.)
• 2. Make the pancakes: Whip up a batch of Maple Chocolate Cake, adding the water to the wet ingredients before whisking the batter until smooth.
• 3. Spray the griddle generously with nonstick spray. Making 2 pancakes at a time, pour two 1/2-cup scoops of batter onto the griddle. Use the back of a spoon to gently swirl and coax the pancakes into 7-inch circles. Cook the pancakes until the edges appear dry and set and bubbles are no longer popping on the surfaces, about 4 minutes on the first side. Use a thin, flexible metal spatula to gently flip the pancakes. Cook about 2 minutes more, or until the centers of the pancakes spring back when lightly touched. Remove the layers to wire racks to cool completely. Repeat the batter scooping and cooking process until you have 8 cake layers.
• 4. Line 2 large baking sheets with parchment paper and place 4 cake layers in a single layer on each sheet. Chill in the refrigerator for 10 to 15 minutes.
• 5. Make the cream filling: Pour the cream into a medium bowl. Whip the cream on high speed to stiff peaks. In a separate medium bowl, place the mascarpone, maple syrup, and vanilla bean paste. Beat on low speed, just until the mixture is smooth and begins to thicken, about 30 seconds-don't overbeat, or the mascarpone will seize. Gently fold in the whipped cream until smooth.
• 6. Make the ganache filling: Combine the bittersweet chocolate with the cream in a small heatproof bowl. Microwave on high power for 45 to 60 seconds. Whisk the ganache until the chocolate is melted and the ganache is smooth and the texture of chocolate pudding. Remove about 2 tablespoons of ganache to a small bowl and set aside for garnish.
• 7. To assemble the cake, remove the pancake layers from the refrigerator. Inspect the layers; choose the most handsome to be the top layer and set it aside. Place 1 cake layer on a serving platter or cake stand. Dollop on 1/3 cup ofthe maple mascarpone cream and use a small offset spatula to smooth it out, with a l/2-inch border all around. Place a second layer on top, and press lightly to help it adhere. Spread about 2 1/2 tablespoons of ganache onto the layer, also with a 1/2-inch border around the cake. Continue the layering process 6 more times, alternating maple mascarpone cream and chocolate ganache with the layers, placing the best-looking cake layer on top.
• 8. To the remaining chocolate ganache, add a drizzle of cream, only about l/2 teaspoon or so, just enough to thin itto a honeylike consistency (warm the ganache in the microwave for about lO seconds or so to loosen it up first, if necessary). Drizzle the ganache artfully over the cake. Chill the cake for about 30 minutes before serving. This cake can be made up to 1 day in advance (let it soften on the counter for 15 minutes before slicing).

BLACK-AND-WHITE MOCHA CAKE

Steps:

• Make the ganache: Heat the heavy cream, semisweet chocolate and espresso powder in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until the chocolate is melted and the ganache is smooth. Stir in the vanilla and coffee liqueur. Remove the bowl from the pan; set aside until cool and thick but still pourable, about 1 hour.
• Meanwhile, make the filling: Put the milk chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let cool.
• Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Add the melted milk chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth. Add the cocoa powder and vanilla, increase the mixer speed to medium high and beat until smooth, 2 to 3 minutes.
• Assemble the cake: Put 1 chocolate cake layer on a platter; spread 3/4 cup filling on top. Top with a vanilla cake layer and spread with another 3/4 cup filling. Repeat to make 4 layers, ending with a vanilla cake layer. Spread the remaining filling on top and refrigerate until firm, at least 30 minutes. Pour the ganache over the cake, letting it drip down the sides. Let set at room temperature before slicing, about 30 minutes.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

BLACK AND WHITE ANGEL FOOD CAKE

Steps:

• CAKE:.
• Preheat the oven to 350ºF.
• Combine 1/2 cup of the sugar with the flour and sift them together 4 times.
• Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute.
• With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites.
• Beat on high speed for a few minutes until thick and shiny.
• Add the vanilla and continue to whisk until very thick, about 1 more minute.
• Scrape the beaten egg whites into a large bowl.
• Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula.
• Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated.
• Fold in the grated chocolate.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch.
• Remove the cake from the oven and invert the pan on a cooling rack.(I used to invert it onto an empty bottle of coke)
• When cool, run a thin, flexible knife around the cake to remove it from the pan.
• FOR CHOCOLATE GLAZE:
• Place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts.
• Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.
• If you have chocolate glaze left over, you can serve it on the side with the cake.
• Enjoy!

BLACK AND WHITE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Combine 1/2 cup of the sugar with flour and sift them together. Set aside. Place the egg whites, salt, and cream of tartar in the electric mixer with the whisk attachment, beat on high speed until the eggs form medium-firm peaks, about 1 minute. On medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan. For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.

BLACK AND WHITE CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat an 8 inch square pan with cooking spray, dust with 2 teaspoons flour.
• Place butter in large microwavable safe bowl. Cover and microwave 1 minute, or til butter melts. Add sugar, stir with a whisk. Add vanilla and egg whites, stir well. Stir in buttermilk, salt, baking soda.
• Lightly spoon 1 1/2 C flour into dry measuring cups, level with knife. Add flour, stirring JUST till blended. (DO NOT OVERSTIR) Spread half of batter into prepared pan. Add cocoa and almond extract to remaining batter, stir well with a whisk. Slowly pour chocolate batter over batter in pan.
• Bake 350 degrees for 30 min or till wooden pick comes out clean. Cool 10 minutes in pan on wire rack. Cut into squares.
• 9 squares: Each cake square: 255 calories/5g protein/40.9g carb/22mg chol/1.3mg iron/324mg sod/32mg calc.

BLACK AND WHITE ANGEL FOOD CAKE

Steps:

• Preheat oven to 325°.
• CAKE: Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
• Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.
• Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Beat in juice and 1/2 teaspoon vanilla.
• Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
• Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
• Sift 2 tablespoons cocoa over remaining batter; fold together.
• Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.
• Bake for 55 minutes or until cake springs back when lightly touched.
• Invert pan; cool completely.
• Loosen cake from sides of pan using a narrow metal spatula.
• Invert cake onto a plate.
• GLAZE: Place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
• Drizzle half of glaze over cake.
• Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine.
• Drizzle cocoa glaze over cake.
• Refrigerate 5 minutes or until glaze is set.
• Garnish with strawberries, if desired.

BLACK AND WHITE ANGELFOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan. For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.