Ok I know I practically fell off of the face of the earth for the last 2 months, but I haven’t stopped baking, and I’m back with a ton of updates for you, so I’ll just get right to it :).
I made this cake for my grandma’s birthday and she really liked it. It does involve quite a few different steps, which does make it a bit time consuming, but I think that it’s all worth it in the end. This is more of a two-day type of cake, so if you are planning on trying it out, please leave yourself a few days in advance of the date of the event so that you aren’t scrambling to finish the cake on the day of 🙂
This cake is amazing; with 4 layers of dark chocolate cake, white chocolate whipped cream and strawberries for the filling, and a whipped cream frosting, how could you go wrong? Any chocolate lover is sure to enjoy this cake :).
Dark and White Chocolate Cake – Recipe from Annie’s Eats
Dark Chocolate Cake:
1 ¾ cups all-purpose flour
¾ cup dark cocoa powder (I just used regular cocoa powder)
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 cups sugar
1 cup milk
½ cup vegetable oil
2 tsp vanilla
1 cup boiling water
Preheat your oven to 350F and grease and flour two 9-inch cake pans, and line them with parchment paper if desired (I didn’t).
In a medium bowl, mix the flour, cocoa, baking powder, baking soda, and salt.
In the bowl of a stand mixer, combine the sugar, eggs, milk, oil and vanilla at medium-low speed until smooth. Add in your dry ingredients and mix on low until they are just incorporated. Stir in the boiling water (Annie has advised that the batter will be thin at this point, so don’t panic if it is!)
Pour the batter into the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans for 10 minutes, and then transfer them to a wire rack to cool completely. When the cakes are completely cooled, cut each layer in half horizontally to make four layers.
White Chocolate Whipped Cream:
6 oz. white chocolate, finely chopped
1 ½ cups cold heavy cream
Place the chopped chocolate in a heatproof bowl and set it over a pot of simmering water, stirring occasionally, to melt (Make sure that the water in the pot does not touch the bowl or get into the bowl of your chocolate or your chocolate will seize up). When your chocolate is almost melted, bring ½ a cup of the heavy cream to a boil. Once the chocolate is completely melted, remove the bowl from the pot and set it on a counter. Pour the boiling cream into the bowl of chocolate and let it sit for a minute, stir gently with a spatula until the chocolate is smooth. Let the chocolate sit on the counter until it reaches room temperature.
In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup of cold heavy cream until it holds soft peaks. Ensuring that the white chocolate and cream mixture is completely cooled down, add it to the whipped cream and beat on high speed until stiff peaks form. Transfer the cream to a clean bowl and press a piece of plastic wrap against the surface so a skin doesn’t form, then refrigerate the cream for 2 hours.
Whipped Cream Frosting:
1 cup cold heavy cream
4 tbsp confectioners’ sugar
1 tsp vanilla
In a medium bowl starting on low speed and gradually increasing speed, beat the cream, sugar, and vanilla together until the cream starts to thicken. Continue to beat the mixture until the cream holds stiff peaks, do not overbeat.
Assembly of the cake:
Put the bottom layer of your cake onto the cake plate, spread a thick layer of white chocolate whipped cream on top, and then lay fresh strawberry slices over the whipped cream. Put on the next layer of cake, and repeat the process, then the next layer, and repeat again. Once the final layer of cake has been put on, frost with the whipped cream and fresh berries, if desired.