Cake is for celebrating friendship. Cake is for Mondays. Cake is for breakfast. Cake is for sharing. Cake is for bringing out smiles. Cake is for making your worries disappear. Cake… it’s not just for birthdays anymore.
I have to tell you, the inspiration for this cake came from the gorgeous cake plate that I was gifted for my birthday. Sooo pretty right?!?! I know that sounds funny but it’s kinda like getting a new pair of shoes you love and then creating an outfit to wear around it. Or getting a new tree for your front yard and then figuring out what color to repaint the house to match.
But the truth is sometimes the best things happen when you do things backwards, when you break the rules, when you just follow your heart. This cake is one of those things.
There is no place in my life for Milk Chocolate. If I’m having chocolate I want it to be deep, dark, sinful, and rich with flavor. Don’t sit down at my poker table unless you’re willing to go all in.
This frosting is me doubling down. As if an extra dark chocolate cake wasn’t enough, I had to go adding white chocolate to the frosting. They are like a match made in chocolate heaven. Angel’s are singing, don’t you hear it?
And most importantly there is no wrong way to decorate this cake. You want rainbow sprinkles covering the entire thing? Go for it! You want a small dose of chocolate sprinkles around the edge? Perfection! You want a perfect spiral of silver? Be crazy!
Black and White Cake
Dark Chocolate Cake
2 Cups Flour
2 Cups Sugar
1 Cup Dark Cocoa Powder
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cups Milk
1/2 Cup Canola oil
2 Large Eggs
1 Teaspoon Vanilla Extract
1 Cups Warm Coffee
Mix together flour, sugar, cocoa, baking powder, baking soda, and salt in your mixer bowl, give it a quick mix on the lowest speed.
In a separate bowl, pour in the milk, oil, add the eggs, and vanilla. With a spoon stir the wet ingredients until just combined. Add the wet ingredients 1/3 at a time to the dry ingredients in the mixer at a medium-low speed. Once combined pour in coffee. Mix for one minute longer.
Pour equal amounts into two greased or lined 9-inch cake layer pans (I do a quick spray with cooking spray and then line with parchment).
Bake for 25-30 minutes, or until cake tester or toothpick comes out clean. Let cool for 5 minutes before inverting onto cooling rack to cool completely.
(I used the bake even strips around my pans and found my cakes baked up pretty even but if you desire once cool use a cake leveler or a knife to create flat and even layers if you need to.)
White Chocolate Frosting
3 Sticks Unsalted Butter, softened
1 12 ounces bag White Chocolate Chips
4 Cup Confectioners’ Sugar
1 Tablespoon Vanilla Extract
Melt white chocolate chips in microwave safe bowl on high in 30 second intervals, stirring vigorously at every break, until melted. Let cool slightly. Beat butter on medium high until white and fluffy, 5 minutes. One cup at a time add about half the confectioners sugar. Add white chocolate and mix in. Add the remaining confectioners sugar and vanilla with mixer on low. Turn up mixer and beat on medium high for 2 additional minutes. Frost cake.