Black-and-White Mocha Cake

Name: Black-and-White Mocha Cake
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 20
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 Tbsp coffee liqueur (optional); 355 milliliters confectioners sugar; 3 larges eggs, at room temperature; 4 larges eggs, at room temperature; 591 milliliters all-purpose flour; 710 milliliters all-purpose flour, plus more for the pans; 158 milliliters heavy cream; 177 milliliters heavy cream; 2 teaspoons instant espresso powder; 227 grams milk chocolate, finely chopped; 1 teaspoons salt; 1 pinch Pinch of salt; 1 teaspoon salt; 170 grams semisweet chocolate, finely chopped; 118 milliliters sour cream; 355 milliliters sugar; 473 milliliters sugar; 2 sticks unsalted butter, at room temperature, plus more for the pans; 3 sticks unsalted butter, at room temperature; 237 milliliters unsweetened cocoa powder (natural or Dutch process); 1 Tbsp unsweetened cocoa powder; 1 Tbsp vanilla extract; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract; 177 milliliters vegetable oil

Black-and-White Mocha Cake might be just the dessert you are searching for. This recipe makes 20 servings with 765 calories, 8g of protein, and 46g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, heavy cream, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Semisweet Chocolate

Instant Espresso

Coffee Liqueur

Heavy Cream

Chocolate

Vanilla

Water

Equipment you will use

Sauce Pan

Bowl

Remove the bowl from the pan; set aside until cool and thick but still pourable, about 1 hour.

Equipment you will use

Bowl

Frying Pan

Put the milk chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth.

Ingredients you will need

Milk Chocolate

Equipment you will use

Microwave

Bowl

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.

Ingredients you will need

Butter

Salt

Equipment you will use

Blender

Bowl

Add the melted milk chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.

Ingredients you will need

Powdered Sugar

Milk Chocolate

Add the cocoa powder and vanilla, increase the mixer speed to medium high and beat until smooth, 2 to 3 minutes.

Ingredients you will need

Cocoa Powder

Vanilla

Equipment you will use

Blender

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.

Ingredients you will need

Chocolate

Vanilla

Spread

Spread the remaining filling on top and refrigerate until firm, at least 30 minutes.

Ingredients you will need

Spread

Pour the ganache over the cake, letting it drip down the sides.

Let set at room temperature before slicing, about 30 minutes.

Photograph by Levi Brown

Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Oven

Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.

Ingredients you will need

Cocoa Powder

Water

Equipment you will use

Whisk

Bowl

Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

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.)

Ingredients you will need

Vegetable Oil

Sour Cream

Vanilla

Cocoa Powder

Egg

Equipment you will use

Spatula

Blender

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.

Equipment you will use

Toothpicks

Oven

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.

Equipment you will use

Knife

Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Equipment you will use

Serrated Knife

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Oven

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.)

Ingredients you will need

Baking Powder

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Blender

Whisk

Bowl

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.

Ingredients you will need

Butter

Cream

All Purpose Flour

Water

Equipment you will use

Measuring Cup