White and Dark Chocolate Layer Cake

If you love the rich taste of both white and dark chocolate, then this White and Dark Chocolate Layer Cake is for you! This cake not only looks stunning with its layered design but also offers a delightful mix of flavors. It’s perfect for celebrations, special occasions, or simply a sweet treat at home.

Why Make This Recipe

This cake brings together two beloved ingredients—white and dark chocolate—creating a delicious contrast in flavor and texture. It’s a showstopper that will impress your friends and family, making it a great option for birthdays, anniversaries, or any festive gathering. Plus, who doesn’t love a slice of moist chocolate cake?

How to Make White and Dark Chocolate Layer Cake

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
2 cups heavy cream
12 ounces white chocolate, finely chopped
1 teaspoon vanilla extract
1 cup heavy cream
1 cup semisweet chocolate chips
2 tablespoons unsalted butter
4 ounces white chocolate bar, shaved or chopped

Directions:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the buttermilk, oil, eggs, and vanilla to the dry ingredients. Beat with a mixer until well combined.
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
For the white chocolate filling, heat 2 cups of heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the chopped white chocolate. Let it sit for 5 minutes, then stir until smooth. Stir in 1 teaspoon of vanilla extract. Cover and refrigerate for at least 4 hours, or until chilled and firm.
For the dark chocolate ganache, heat another cup of heavy cream until it just begins to simmer. Pour it over the chocolate chips in a bowl, let sit for 5 minutes, then stir until smooth. Stir in the butter until it melts completely. Let the ganache cool to a spreadable consistency.
To assemble the cake, place the first cake layer on a serving plate. Top with half of the chilled white chocolate filling, spreading it evenly. Drizzle half of the dark chocolate ganache over the filling.
Place the second cake layer on top and repeat with the remaining filling and ganache.
Top with the third cake layer. Use the leftover white chocolate filling and dark chocolate ganache to frost the sides and top of the cake. Garnish with shaved white chocolate.

How to Serve White and Dark Chocolate Layer Cake

Serve the cake at room temperature. You can slice it into generous pieces and plate with a fork for an enjoyable dessert. It pairs wonderfully with a cup of coffee or a glass of milk.

How to Store White and Dark Chocolate Layer Cake

Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure it’s covered well to prevent it from drying out.

Tips to Make White and Dark Chocolate Layer Cake

Make sure your ingredients are at room temperature for the best texture.
Do not skip chilling the white chocolate filling; it helps achieve the right consistency for spreading.
You can sift the cocoa powder and flour for a fluffier cake.
Feel free to adjust the sweetness if you prefer a less sweet cake.

Variation

You can add fruit fillings, such as raspberries or strawberries, between the layers for a burst of freshness. Another variation is to use different types of chocolate or flavored buttercream for the frosting.

FAQs

1. Can I use different cake sizes?
Yes, you can adjust the baking time if you use larger or smaller pans. Use a toothpick to check for doneness.

2. Can I freeze the cake?
Absolutely! You can freeze the cake layers without frosting. Wrap them tightly in plastic wrap and foil, and store for up to 3 months.

3. What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Enjoy baking and indulging in this magnificent White and Dark Chocolate Layer Cake!