White & Dark Chocolate Cake

This cake is a bit more elegant and is perfect for a special occasion. Made with white and dark chocolate and topped off with a dark chocolate ganache, it all creates a sleek finish to the cake. This recipe is great if you are a beginner but want to show off your best skills.

Recipe from elinluvdelights

Ingredients 

Cake 

-100 g White Chocolate
-100 g Dark Chocolate
-175 g room temp. butter

-3/4 cup caster sugar

-3 eggs

-1 1/3 cups Self Rising Flour

-100 ml Milk
-1 tsp baking powder( I ran out of baking powder so I used 1/2 tsp of bi-carb soda for a little extra lift, but I wouldn't recommend replacing it fully, because they both do very different things)
- 2 tbsp Very strong coffee
-1 tsp vanilla extract

Ganache

- 300 ml Thicken cream

- 200 g Dark chocolate (preferably 70% cocoa)

- 50 g  White chocolate 

-Extra chocolate for shavings 

Method

Make Cake 

1. Pre-heat oven to 180C or 160C fan forced and Line 2 x 20 cm cake tins with baking paper.
2. Break the White & Dark chocolate into pieces and place in separate heat-proof bowls. Melt both chocolates either in the microwave (1 min for each one,alter time if necessary) or over a double boiler. 
3. In a large bowl place the butter,sugar,flour,eggs,milk and baking powder. Beat all the ingredients together until the whole mixture is smooth and creamy. 
4. Divide the mixture into two even parts. Then add the melted dark chocolate and coffee to one part,and the melted white chocolate with the vanilla to the other. 
5. Fold through the mixture until the incorporated. 
6. Pour the mixture into the lined tins. 
7. Bake for 25- 40 mins or until a toothpick is pricked in the center and comes out clean.  
8. Cool on the bench for 5 mins, then remove from the tins, placing it on a wire rack to finish off cooling 

Ganache 

1. Heat cream in a pan.
2. While its heating,break up the dark chocolate into a bowl.
3. Once the cream is just boiling, pour it over the chocolate, leave for 5 mins 
4. Stir until it is smooth and then leave to cool and thicken. 

Finishing 

1. Once the cakes have cooled,slice each one in half, creating 4 layers.
2. Stack each layer, alternating between the dark chocolate and white chocolate cake.                         Optional: Place a small part of ganache in the fridge to set and use it in between each layer. 
3. Trim the edge of the cakes it needed.
4. Place the cake on a wire rack, over a tray lined with foil.
5. Pour the ganache over the cake ( if the ganache is too thick heat slightly until it is pour able).Let the excess drip of the sides 
6. Melt the white chocolate and place in a piping bag with a small nozzle (or a zip lock bag, with the corner snipped off.)
7. Pipe zig zags across the top of the cake.

Optional: Scrap a knife against the block of chocolate to create chocolate shavings. For a different texture use a peeler to create chocolate curls.

     - Pile the chocolate in the center and serve (or store in the refrigerator)

Tips & Notes 

* Cut the cake with a knife that has been dipped in a hot water and dried, to give you a clean cut.

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