BLACK-AND-WHITE LAYER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
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.
ULTRA CREAMY BLACK AND WHITE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 11h20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- 1. Arrange the oven racks in the center and lower third of the oven. Place a baking dish or roasting pan on the bottom rack and fill halfway with water. Preheat the oven to 325 degrees F.
- 2. Coat a 9-inch springform pan with nonstick cooking spray. Place 2 tablespoons of the sugar and the cookies in the bowl of a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until moist. Press the mixture into the bottom and slightly up the sides of the springform pan. Set aside.
- 3. Beat the cream cheese and remaining 1 1/2 cups sugar until creamy in the bowl of a standing mixer or using a hand mixer. Beat in the eggs 1 at a time until just incorporated. Beat in the sour cream, flour and vanilla. Reserve 3 cups of the batter (this does not need to be refrigerated) and stir the melted chocolate and almond extract into the remaining batter. (Don't worry if there are tiny flecks of chocolate in the batter, they will bake into the cheesecake.) Pour the chocolate batter over the crust. Bake the cheesecake on the center rack of the oven until the edges are just set but the center is still a bit jiggly, 30 to 35 minutes.
- 4. Slowly pour the reserved vanilla batter over the chocolate layer and continue to bake until the cheesecake is just set but the center is slightly jiggly, another 40 to 45 minutes. Turn off the oven, open the door slightly and let the cheesecake cool 20 minutes. Remove and run a knife around the edge of the pan. Cool to room temperature and then chill overnight.
- 5. Before serving, let stand at room temperature for about 1 hour. Remove the sides of the pan. Garnish generously with white and semisweet chocolate curls.
BLACK AND WHITE CAKE
Moist, lowfat, chocolate AND vanilla in ONE CAKE! Doesn't need frosting. I have made this so many times over the years with great success. PERFECT for the smaller family! A big kudos to Cooking Light!
Provided by Amberngriffinco
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 254, Fat 8.3, SaturatedFat 5.2, Cholesterol 21.2, Sodium 300.3, Carbohydrate 40.7, Fiber 1.2, Sugar 23.5, Protein 4.9
BLACK-AND-WHITE PANCAKE CAKE
Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as is, but here we're taking that idea into mind-blowing dessert territory. Maple-sweetened chocolate cake batter is cooked up like pancakes into thin layers and then sand-wiched with lots of maple cream that beckons for a covert finger swipe. A few hidden slicks of bittersweet chocolate ganache add a major swoon factor to this over-the-top sweet stack.
Provided by Shauna Sever
Categories Cake Chocolate Brunch Dessert Kid-Friendly Birthday Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Serves 8-10
Number Of Ingredients 14
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 CAKE COOKIES
Make and share this Black and White Cake Cookies recipe from Food.com.
Provided by nickfo
Categories Dessert
Time 30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Line a baking sheet with parchment paper.
- Set applesauce in a fine sieve to drain while you prepare the other ingredients.
- In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
- Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
- Bake for 10 minutes, until set but not browned.
- Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 77.8, Fat 1.4, SaturatedFat 0.9, Cholesterol 3.5, Sodium 61.6, Carbohydrate 15.8, Fiber 0.3, Sugar 10.6, Protein 0.9
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