Black and White Cake

Name: Black and White Cake - Mariuca E.
Ingredients: For 3 sheets we need: 6 eggs; 6 tablespoons of sugar; 12 tablespoons of flour; 6 tablespoons of oil; 4 tablespoons of cocoa; 8 tablespoons of water; 3 teaspoons of baking soda mixed with vinegar; Ganache cream: 200 g dark chocolate; 250 ml liquid cream; Whipped cream: 200 ml cream; 5 g gelatin; Glaze: 100 g white chocolate; 1 tablespoon of milk; 1 tablespoon of butter; Syrup: 1 teaspoon of grated orange peel; 1; 2 tablespoons of water.

Dessert - Black and White Cake by Mariuca E. - Recipia

Black and White Cake – a decadent experience of chocolate and vanilla A perfect combination of flavors and textures, the Black and White Cake is a delicacy that not only delights the eye but also the taste buds. This cake is ideal for any occasion, from birthdays to festive meals, and will surely become a favorite among loved ones. In this recipe, we will explore each step of the process, providing you with useful tips and information about the ingredients used, so you can achieve a perfect result every time. Preparation time: 60 minutes Baking time: 30 minutes Total time: 90 minutes Number of servings: 16 Necessary ingredients: *For the cake layers:* - 6 eggs - 6 tablespoons sugar - 12 tablespoons flour - 6 tablespoons oil - 4 tablespoons cocoa powder - 8 tablespoons water - 3 teaspoons baking soda extinguished with vinegar *For the ganache cream:* - 200 g dark chocolate - 250 ml liquid cream *For the whipped cream:* - 200 ml cream - 5 g gelatin *For the glaze:* - 100 g white chocolate - 1 tablespoon milk - 1 tablespoon butter *For the syrup:* - 1 teaspoon grated orange peel - 1-2 tablespoons water Preparing the cake layers: 1. Beat the eggs: In a large bowl, beat the 6 eggs with a whisk or mixer until fluffy and doubled in volume. Adding the sugar will help achieve a fluffy texture. 2. Add the wet ingredients: Incorporate the oil and water, mixing well. 3. Incorporate the dry ingredients: In another bowl, mix the flour, cocoa, and baking soda. Add the dry mixture to the wet composition, mixing gently to avoid lumps. 4. Bake the layers: Line a 22x33 cm tray with parchment paper, pour the mixture into the tray, and place it in the preheated oven at 180°C for about 30 minutes. Check the cake with a toothpick – if it comes out clean, the layer is ready. 5. Repeat for the other layers: Use the same procedure to make the remaining two layers – one black (with cocoa) and one white (without cocoa, with only 2 tablespoons of water). Preparing the ganache cream: 1. Heat the cream: In a container, place 250 ml of liquid cream over low heat. 2. Add the chocolate: When the cream is almost boiling, add 200 g of dark chocolate broken into pieces. Stir until smooth and let it cool to room temperature. 3. Incorporate the whipped cream: Once the mixture has cooled, combine it with 50 g of whipped cream until you achieve a smooth and airy cream. Preparing the whipped cream with gelatin: 1. Hydrate the gelatin: Place 5 g of gelatin in a cup with a little water and let it sit for 10 minutes. 2. Melt the gelatin: Place the gelatin over a double boiler, stirring constantly until completely melted. 3. Whip the cream: In a clean bowl, whip 200 ml of cream until it becomes firm. 4. Combine with the gelatin: Once the gelatin has cooled, gradually add it to the whipped cream, mixing carefully to avoid liquefying it. Preparing the glaze: 1. Melt the chocolate: Break 100 g of white chocolate into pieces and place them in a saucepan with 1 tablespoon of milk and 1 tablespoon of butter. Heat over a double boiler, stirring until the chocolate melts and becomes a homogeneous mixture. 2. Cool the glaze: Let the glaze cool to room temperature before using it. Assembling the cake: 1. The base layer: Place the first black layer on a platter and soak it with a syrup made from water and orange peel. 2. Apply the ganache cream: Spread the ganache cream evenly over the soaked layer. 3. Add the white layer: Place the white layer on top, soak it, then spread the whipped cream. 4. Finalizing the cake: Add the third layer (black), soak it, then pour the white chocolate glaze, ensuring it is evenly distributed. 5. Final cooling: Place the cake in the refrigerator for at least 2 hours before cutting, so the layers set well. Serving and variations: The Black and White Cake is delicious served plain, but you can personalize it by adding fresh fruits, such as raspberries or strawberries, alongside a scoop of vanilla ice cream. Additionally, a cup of coffee or flavored tea can prove to be excellent combinations. Nutritional information: This cake, in 100 g servings, contains approximately 350 calories, being a decadent yet moderate choice for special occasions. Ingredients such as dark chocolate provide antioxidants, while the cream, although rich in calories, adds a creamy and flavorful texture. Frequently asked questions: 1. How can I store the cake? Keep the Black and White Cake in an airtight container in the refrigerator, where it will stay fresh for 3-4 days. 2. Can I use sugar-free chocolate? Yes, you can replace dark chocolate with a sugar-free version for a healthier option. 3. What can I use instead of gelatin? If you want a vegan option, you can replace gelatin with agar-agar, following the usage instructions. The Black and White Cake is a recipe that combines tradition with innovation, holding a special place in the hearts of those who love elaborate desserts. I encourage you to make it and enjoy every moment of the process, from preparation to tasting!

Black and White Cake

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