[NEW] The Ultimate Black & White Cake: Chocolate Cake with Vanilla Buttercream 2020

The Ultimate Black & White Cake: Chocolate Cake with Vanilla Buttercream

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μαύρο και άσπρο κέικ σοκολάτας

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Get the recipe on my website: www.dimitrasdishes.com/recipes/the-ultimate-black-white-cake-chocolate-cake-with-vanilla-buttercream

Makes 1 three layer 8 inch round cake:
​1 recipe Chocolate Cake Layers
For the Chocolate Ganache:
6 ounces semi sweet chocolate, coarsely chopped
3/4 cup heavy whipping cream
2 tablespoons vegetable oil (flavorless)
For the Pastry Cream:
2 cups whole milk
4 tablespoons corn starch
3/4 cup sugar
pinch of salt
4 large egg yolks, at room temperature
1/4 cup heavy whipping cream
1 and 1/2 teaspoons pure vanilla extract

​1 pound unsalted butter, soft and at room temperature
​1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 cup confectioners sugar (powdered sugar)

​Begin by making the pastry cream. It will be a major ingredient in the vanilla buttercream that will create a very creamy, rich, buttercream, much like French buttercream. The pastry cream can be made up to 2 days in advance.
In a saucepan, bring milk and salt to a simmer over medium heat.
In the meantime, combine the sugar, corn starch, cream and egg yolks in a large bowl and whisk together for a few minutes until thick and pale yellow.
Slowly, pour the hot milk in the egg mixture one ladle full at a time while whisking.
Pour the mixture back into the saucepan and cook over low heat, whisking constantly until thickened.
Remove from heat and add vanilla extract. Whisk well.
Place the pastry cream into a bowl and cover with plastic wrap.
Refrigerate until cold or if using the same day, set aside until it is room temperature, the same temperature that the softened butter is at.

​Next, make the chocolate ganache.
Heat the cream in a small sauce pan until it comes to a boil.
Pour hot cream over chopped chocolate and allow to sit for about a minute to soften the chocolate.
Stir the mixture with a small whisk or a spatula until all of the chocolate melts and the chocolate becomes smooth and shiny.
If there are still some bits of chocolate that have not completely melted (this is common in the winter when the temperature is cool inside the house) pop it in the microwave for no longer than 5 second intervals at a time. You may also continue to melt it over a double boiler. Be careful not to burn the chocolate!! There’s nothing that can fix burned chocolate.
Whisk in the vegetable oil and set aside.

​If the pastry cream is very cold, either microwave it at 10 second intervals until it reaches room temperature, or place it in a warm water bath. This can be done by placing the bowl with the pastry cream in a larger bowl filled with warm water.

​It is crucial that the pastry cream and the butter at the same temperature in order for the buttercream to be ultra smooth.

​Also, as the pastry cream sits after it is made it thickens even more. Beat it in a tabletop mixer until smooth or by hand. If necessary, add 1-2 tablespoons of heavy whipping cream and beat until smooth.

Place the butter, salt, vanilla extract, and confectioners sugar in the bowl of a tabletop mixer. Beat until smooth and fluffy.
​Add the pastry cream to the butter mixture in 2-3 batches. Beat until, thick, creamy, and very smooth. About 3-5 minutes.

​Place 1 layer of chocolate cake on a cake stand.
Spread about 2 tablespoons of ganache onto the cake.
​Pipe a layer of vanilla buttercream over the ganache.
​Repeat this process once more and place the last chocolate cake layer over the buttercream.
​Ice the cake with a thin layer of vanilla buttercream to create a crumb coat. This may look dirty, but don’t worry. All of the crumbs will become sealed into this buttercream layer and will keep the final buttercream clean and crumb free.
​Place the cake in the freezer until the buttercream sets. About 20 minutes.
​Frost the cake with the remaining buttercream leaving about 1 cup on the side for decoration.
​Place the cake in the freezer for another 20 minutes or until the frosting sets completely.
​Melt the chocolate ganache either in the microwave (10 second intervals to prevent burning) or over a double boiler. The chocolate ganache is at the right consistency when it is very thin and flows freely when poured from a spoon.
Pour the thinned ganache over the top of the cake allowing it to drip down the sides for a decorative design.
Allow the ganache to set either in the refrigerator or freezer.
Pipe rosettes on top and garnish with fresh fruit if desired.
​Allow the cake to set at least 1 hour before slicing.
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30 thoughts on “[NEW] The Ultimate Black & White Cake: Chocolate Cake with Vanilla Buttercream 2020

  1. MiaDepRockRionII says:

    Hi Dimitra! I hope you are well. My family and I made your cake and it was absolutely delicious! We could only eat one piece it was so rich. I'm not a pudding pastry cream admirer but the frosting was on point. The cake moist and airy! I spent 50 dollars on a cake at the bakery and it didn't taste half as good. I want to thank you very much for posting this video and the recipes. You come off as very confident and I immediately put my trust in you. I am very glad I did! Also to everyone else please don't try to make this cake all in one day lol but in parts.

  2. Jennifer Herrick says:

    I made this, and it was absolutely to die for! Mine did not look as pretty as yours, lol.

    In retrospect, I should have let the butter get even softer before combining with the pastry cream, it crystallized quite a bit when I whipped it all together. I don’t normally have to get it as soft, when I make other American frostings, so be sure to get it really soft. My guess is that it also affected the volume of the frosting even though the taste was wonderful. I did not have enough frosting for the decorative finishes and not a lot more than the crumb coating, so that was weird. I did use nine inch pans and the torting of the layers exactly as you did. I tinted mine a light pink because it was really yellow because of my eggs. I agree with you — It is the best chocolate cake I’ve ever made! I’ve also made your other sponge chocolate cake with raspberry whipped cream and it was just as awesome! Your version of the French buttercream just really made this cake and it paired beautifully with the chocolate!

  3. Jennifer Herrick says:

    Dimitra, I’m making this for my family for Valentines Day. I just made the chocolate cake layers and got a little taste, and the intensity of the chocolate flavor reminds me of a perfect chocolate brownie. This will definitely please any chocolate lover! I can already tell it will turn out amazing! I just froze the cake layers and will start on the pastry cream tomorrow.

  4. Nancy Whitehead says:

    That cake reminds me of the Black Forest cakes we had in Montreal which are highly sought after. Next time my family is in town i will try this. Looks delicious but i do not want to know the calorie count.lol
    Especially once you add some speciality ice creams with each serving ..Another success Dimitra.

  5. Jennifer Herrick says:

    Hi Dimitra! This looks incredible! Since you split each chocolate cake layer into 2, did you actually just use 1 1/2 (half) of your 3 thick chocolate cake layers for this recipe? So, you could actually make 2 cakes total with your chocolate cake recipe? Obviously you would need to double the pastry cream/buttercream combo and ganache recipe, of course. That’s what it looks like in your video.

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