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Black and white sandwich cake recipe

Black and white sandwich cake recipe


  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Chocolate icing

This is a gorgeous cake, made up of one white sponge layer and one chocolate sponge layer. Both layers are studded with chocolate chips! Very easy! The chocolate icing is this cakes crowning glory.

12 people made this

IngredientsServes: 12

  • 175g butter or margarine
  • 175g caster sugar
  • 3 medium eggs
  • 150g self raising flour
  • 1/2 teaspoon baking powder
  • 2 handfuls chocolate chips
  • 25g cocoa powder
  • Icing
  • 230g soft butter
  • 450g icing sugar
  • cocoa powder to taste
  • plain chocolate for grating over the top (optional)

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 180 C / Gas 4 and grease two 20cm square cake tins with butter. Lightly coat the inside with a bit of flour to prevent the cake sticking.
  2. Beat together the butter and the caster sugar until it is fluffy.
  3. Add the eggs and flour together to prevent the mix curdling and also add the baking powder. Mix well. Fold in the chocolate chips.
  4. Spread half of the mixture into one of the tins, and add the cocoa powder to the remaining mixture and stir well.
  5. Place the chocolate cake mixture into the other tin and put both in the preheated oven. Bake for about 30 minutes, checking to see if a skewer inserted into the centre of each cake comes out clean.
  6. Meanwhile, beat the ingriedients for the icing together to form an icing which is quite stiff but will spread onto the cake easily.
  7. When the cakes are cooked, let them rest for a while and loosen them onto a cooling rack and cool until they are completely cold, otherwise it'll melt the icing.
  8. When cool, spread some icing on top of the cake which you want on the ottom and put the other on top. Spread the icing round the sides first to avoid getting into a complete mess, then do the top.
  9. If you want to make it a bit more wicked then curl or grate some chocolate over the top using a vegetable peeler. Enjoy!

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Reviews & ratingsAverage global rating:(10)

Reviews in English (2)

Delicious cake. I put fresh cream in middle . Family thoroughly enjoyed it.-02 Sep 2014

My friend Denise made this cake and it was amazing! So chocolatey and delicious! One of the best chocolate cakes I've had for a long time!-18 Jun 2013


Unicorn cake

Start by making the unicorn's horn and ears – they'll need to dry completely before use. Roll 225g white fondant into a long sausage shape, with one end slightly thicker than the other. Starting from the thicker end, twist the sausage into a tight coil until you have a horn shape. Pinch the small end upwards into a pointed tip. Next, divide the remaining white fondant into two pieces. Roll each one out into a rough oval on a sheet of baking parchment, then pinch the top end of each oval upwards to make a point. Set the ears aside with the horn and leave to dry while you make the cake.

Heat the oven to 180C/160C fan/gas 4. Butter the base of three 20cm sandwich tins and line with baking parchment. Beat the butter, sugar and vanilla together in a large bowl with an electric whisk for 8-10 mins until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, and fold in using a large metal spoon. Add just enough of the milk to create a soft dropping consistency.

Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.

While the cake is cooling, make the buttercream. Beat the butter, icing sugar and vanilla together until pale and fluffy, beating in 4-6 tbsp hot water to loosen the mixture if necessary.

Put one of the cooled sponges on a cake board or stand and spread a little of the buttercream on top using a palette knife. Gently spread over half the salted caramel, if using, then sandwich with another sponge. Repeat the process with a little more buttercream, the remaining salted caramel (if using) and the third sponge. Spread the outside of the cake with a thin layer of buttercream – this doesn't have to be neat. Chill for 30 mins.

Spread a thick, even layer of buttercream over the chilled cake using a palette knife. Divide the remaining buttercream into three bowls and colour each one differently using the gel food colouring. Ours were light pink, purple and dark pink.

Put a little gold lustre dust into a bowl, add a drop of water and stir to make a gold paste. Using a small paintbrush, paint the unicorn horn gold using the paste, as well as the inside of the ears, if you like. Carefully place the gold horn in the middle of the iced cake, with the ears on either side.

Fit three piping bags with three different nozzles (we used a round nozzle and two different-sized star nozzles) and fill each with a different colour of buttercream. Pipe each colour around the ears and horn and all over the top of the cake, coming down one side and over the edge of the front – this is the unicorn's mane. Decorate with some sprinkles, if using.

Divide the black fondant in two pieces, and roll each into a thin sausage shape. Shape each into an arch, then press onto the front of the cake for eyes. If you like, curve the outer edges of the eyes upwards for eyelashes. Cut into slices and serve. Will keep in the fridge for up to three days.


Cookies and Cream Cake

Cookies and cream is so much more than a nostalgic ice cream flavor it’s also the key to this striking triple-layer cake. Cookie “crunchies” sprinkled between the layers and "crunchie crumbs" stirred into the frosting add delightful texture to every bite. For those that love the classic ice cream, this is the ideal celebration cake.

Ingredients

  • 1/4 cup (22g) black cocoa
  • 1/2 cup (99g) granulated sugar
  • 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon espresso powder, optional
  • 5 tablespoons (71g) butter, melted

*See "tips," below for a shortcut version using storebought cookies

  • 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup (21g) black cocoa
  • 1/2 cup (42g) Dutch-process cocoa
  • 1 3/4 cups (354g) granulated sugar
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1/3 cup (64g) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (227g) milk
  • 1/2 cup (113g) brewed coffee, cooled or water
  • 4 large eggs
  • 2 1/4 cups (383g) white baking chips or morsels*
  • 1 cup (227g) heavy or whipping cream
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 6 tablespoons (85g) butter, at room temperature
  • 6 tablespoons (70g) vegetable shortening
  • 1/4 cup (28g) confectioners’ sugar

*Be sure to use white baking chips or morsels, not true white chocolate see “tips,” below.

Instructions

Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.

To make the cookie crunchies: In a medium bowl, sift together the cocoa, sugar, flour, baking powder, salt, and espresso powder. Stir to combine.

Add the melted butter and mix until pea- to walnut-sized crumbs form.

Transfer the crumbs to the prepared baking sheet and bake for 20 minutes, or until you begin to smell chocolate and the crumbs feel dry to the touch. Halfway through the bake time, give the crumbs a stir to break up any large pieces.

Perfect your technique

How to assemble and frost a layer cake

Remove the crunchies from the oven and set them aside to cool completely.

Leave the oven on (350°F). Lightly grease three 8” round cake pans.

To make the batter: In a large mixing bowl, or the bowl of your stand mixer, sift together the flour, baking powder, baking soda, salt, cocoas, and sugar.

Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more.

In a large measuring cup, combine the vanilla with the milk and coffee (or water), and add all at once to the dry ingredients. Mix for 1 minute at low speed. Stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

Add the eggs one at a time, beating well at medium-high speed between additions.

Scrape the sides and bottom of the bowl and mix for 30 seconds more. The batter will be thin.

Divide the batter among the prepared pans, using about 2 cups (460g) batter per layer. Smooth the tops of the layers with an offset spatula.

To bake the cakes: Bake the cakes for 24 to 26 minutes, until the top of one springs back when very lightly touched in the center, and the edges just begin to pull away from the sides of the pan. A toothpick or paring knife inserted in the center will come out clean.

Remove the cakes from the oven and cool completely in the pans.

To make the frosting: Place the baking morsels in a large bowl or in the bowl of a stand mixer.

Heat the cream in a saucepan set over medium heat (or in the microwave) until the mixture begins to steam. Pour the cream over the baking morsels and let sit for 2 to 3 minutes. Gently stir until the morsels are completely melted. Set the mixture (ganache) aside to cool to room temperature (75° or below).

Once the ganache has cooled to room temperature, stir in the salt and vanilla.

Using an electric hand mixer or a stand mixer with the whisk attachment, whip the ganache on low speed, slowly adding the butter and shortening in several additions.

After the butter and shortening have been added, increase the speed to high and whip the ganache until fluffy, stopping to scrape down the sides of the bowl as needed.

Sift the confectioners' sugar into the whipped ganache and mix to combine.

To assemble the cake: Set aside 1 cup (about 110g) of cookie crunchies. Pulse the remaining cookie crunchies in a food processor or put them in a plastic bag and use a rolling pin to grind into fine crumbs you should have about 1 cup (151g) of fine crumbs.

Fold 2/3 cup (100g) fine crumbs into the prepared frosting, setting aside the remainder to decorate the frosted cake.

Place one of the cake layers on a serving plate or cake stand tuck strips of waxed or parchment paper underneath the edge of the cake to keep the plate clean.

Spread the cake with about 3/4 cup (140g) of frosting, then sprinkle about 1/2 cup (55g) cookie crunchies over the frosting. Center the second layer atop the first and press gently to set it in place.

Spread the second layer with about 3/4 cup of frosting, then sprinkle the remaining cookie crunchies over the frosting. Place the third layer on top and press gently to set it in place.

To finish the cake: For the best-looking cake, apply the frosting in two steps. First, spread a very thin layer of frosting around the sides and across the top this is called a crumb coat. It should be thin enough to see through in places. Refrigerate the cake for 20 minutes to let this layer set. (You can skip this step if time is a factor.)

Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly. Sprinkle the frosting with the remaining fine cookie crumbs. If you have any leftover frosting, use it to pipe decorations on the top and/or around the base, as desired.

Cover the cake and store it at room temperature, or in the refrigerator if your kitchen is hot. Let it come to room temperature before serving.

Store leftovers, covered, at cool room temperature for a couple of days freeze for longer storage.

Tips from our Bakers

While any three-layer chocolate cake recipe could potentially work for the cake part of this creation, we recommend the one featured here: its combination of black and Dutch-process cocoas really helps brings the chocolate flavor front and center.

You’d usually want to bake with a top-quality real white chocolate — but not this time. We find that the flavor of true white chocolate here is too strong white baking morsels or chips yield the perfect nostalgic cookies and cream flavor. When purchasing chips/morsels, look for a product that doesn’t include the word “chocolate.”

Skip the homemade cookie crunchies if you're short on time. Instead, use storebought chocolate sandwich cookies. Use a food processor to grind about 10 sandwich cookies (cream filling and all!) until it resembles coarse sand you should have about 1 cup (110g) of crumbs. Fold about 2/3 cup of the crumbs into the frosting, reserving the rest for decoration.

For the cookie crunchies between the layers, roughly chop another 10 sandwich cookies. Sprinkle about 1/2 cup of the chopped cookies evenly over the first frosted layer, and use the remaining chopped cookies to sprinkle over the second frosted layer. Decorate the cake as desired, topping with additional sandwich cookies as a garnish.


Old-Fashioned Sandwich Loaf

While the everyday bread on my table is generally Jim Lahey's round, crackle-crusted Basic No-Knead Bread or some variant thereof, there are times when I just want a slice of old-school, tender-crumbed bread, and this Old-Fashioned Sandwich Loaf exactly fits the bill. As its name suggests, it is perfect for sandwiches - be they bacon, sausage, egg, fish finger - and the bread I always use for my Fried Chicken Sandwich if a good burger bun is not to be found. It also just happens to make the most wonderful toast.

It is my reworking of Dan Lepard’s Sour Cream Sandwich Bread, only I use spoilt milk instead of sour cream, adding butter to make up the fat, but quantities are given for either version below. And should you need it to be vegan, simply replace the spoilt milk with plant-based yogurt and the butter with vegetable fat, and reduce the salt and sugar to 1 teaspoon each. Whichever way you make it, it is a triumph, and bafflingly easy: the most stringent demand on you, in the course of making it, is that you knead it 3 times for 10 seconds at 10-minute intervals. What are you waiting for?

For US cup measures, use the toggle at the top of the ingredients list.

While the everyday bread on my table is generally Jim Lahey's round, crackle-crusted Basic No-Knead Bread or some variant thereof, there are times when I just want a slice of old-school, tender-crumbed bread, and this Old-Fashioned Sandwich Loaf exactly fits the bill. As its name suggests, it is perfect for sandwiches - be they bacon, sausage, egg, fish finger - and the bread I always use for my Fried Chicken Sandwich if a good burger bun is not to be found. It also just happens to make the most wonderful toast.

It is my reworking of Dan Lepard’s Sour Cream Sandwich Bread, only I use spoilt milk instead of sour cream, adding butter to make up the fat, but quantities are given for either version below. And should you need it to be vegan, simply replace the spoilt milk with plant-based yogurt and the butter with vegetable fat, and reduce the salt and sugar to 1 teaspoon each. Whichever way you make it, it is a triumph, and bafflingly easy: the most stringent demand on you, in the course of making it, is that you knead it 3 times for 10 seconds at 10-minute intervals. What are you waiting for?


Cook's Notes:

If using salted butter, omit the 3/4 teaspoon of salt in the recipe.

To make it easier and less messy to get round cookies, pour batter into a pastry bag and pipe out the 1/4-cup sized portions directly onto the baking sheet.

Add the optional food coloring if you want the chocolate icing on the cookies to be black instead of dark brown.

To avoid making any wasted icing, for the chocolate fondant icing, only add 2 ounces of semisweet and 2 ounces of bittersweet chocolate directly to the vanilla fondant icing and nothing else. The chocolate icing will become harder to spread though as the icing begins to run out. Adding the additional butter, sugar, corn syrup and vanilla extract as mentioned in the recipe will ensure you have more than enough icing for the cookies.


Recipe Summary

  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 eggs
  • ½ cup sour cream
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter
  • ¼ cup milk
  • 4 ½ cups confectioners' sugar
  • ½ teaspoon almond extract
  • 1 cup chopped pecans

Preheat oven to 375 degrees F (190 degrees C).

In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.

Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

Combine 1/2 cup butter and milk in a saucepan bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.


How to make sandwich cake with smoked salmon

First, it’s important to find a flat serving tray or something that you will assemble the cake on. Now, make sure that this tray will fit into your fridge.

I used a black slate with dimensions of 8合 inch (20x30cm) and it was perfect for my smoked salmon sandwich cake. Especially because it did not use up much of a space in my fridge.

Next, we need to prepare fillings:

Salmon filling is a mixture of finely chopped smoked salmon, cream cheese, mayonnaise, fresh dill, lemon juice and seasoning. You only need to mix everything in a small bowl and you are done!

The egg filling is a mixture of finely chopped hard-boiled eggs, mayonnaise, fresh dill and seasoning. Again, mix everything by hand in a bowl and you are good to go!

Once you have prepped everything, we can assemble the smoked salmon sandwich cake.

Place 2 slices of bread onto the tray – next to each other. Spread over half of the salmon filling. When done, cover with two more slices of bread and spread half of the egg filling over. Repeat until you have used both fillings.

Now it’s time to cover the smoked salmon sandwich cake with plastic wrap and put it in the fridge. It needs to be refrigerated overnight so that the flavors have time to develop.

If you skipped this step, 2 things would happen:

  1. Your smoked salmon sandwich cake would be dry.
  2. You would have hard time spreading the top layer of cream cheese and mayo (this step is done just before adding garnishes).

The way you decorate your smoked salmon sandwich cake is entirely up to you. Here are some ideas for you:

  • Cucumber
  • Fresh Dill
  • Smoked Salmon
  • Fresh Chives
  • Cherry Tomatoes
  • Lemon Slices
  • Hard-Boiled Eggs
  • Caviar (or fake caviar, if you like)
  • Radishes

A cheaper alternative to smoked salmon sandwich cake would be Tuna Sandwich Cake.


Recipe Summary

  • 1 cup milk
  • 2 eggs
  • 2 cups all-purpose flour
  • ½ cup dark cocoa powder
  • ¼ cup white sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon water, or as needed (Optional)
  • ½ cup cherry puree
  • 2 tablespoons vodka (Optional)
  • 1 cup whipped cream
  • 6 sweet cherries on stem
  • ¼ cup chocolate shavings, or to taste (Optional)

Combine milk and eggs in a blender pulse until well mixed. Add flour, cocoa powder, sugar, baking powder, and salt pulse until batter is well blended. Add water 1 tablespoon at a time if batter appears too thick.

Heat a lightly oiled griddle over medium-high heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter until you have at least 6 pancakes. Transfer pancakes to a wire rack to cool.

Mix cherry puree and vodka together in a bowl.

Brush 1 pancake with cherry puree mixture and pipe whipped cream on the edge of the pancake top with another pancake. Repeat until all the pancakes, cherry puree mixture, and whipped cream are used. Top with sweet cherries and chocolate shavings. Cut cake using a serrated knife.


Black-and-White Cupcakes

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There’s a lot to like in a little cupcake. There’s the joy of having a cake all to yourself. The pleasure of getting creamy frosting and tender cake in every bite. And the fun of decorating, or not: Plain is good, too. This cupcake has two more things going for it: It’s easy enough to make with kids or to have kids make themselves, and it’s both childishly appealing and sophisticated — the cake is not very sweet and the chocolate frosting is deep and rich. There’s enough frosting for each cupcake to be finished with a few thick swirls. If you have turret-type topknots in mind, multiply the recipe. Whatever you do, keep mixing the frosting after the cold butter goes in so that it thickens enough to spread.


Ingredients of Three Cheese Sandwich

  • 4 slices cheddar cheese
  • 2 cup grated parmesan cheese
  • 1 tablespoon mozzarella
  • 6 slices white bread
  • 2 tablespoon butter

How to make Three Cheese Sandwich

Step 1

To make this recipe, spread butter on a slice of bread. On the buttered side, place a slice of cheddar cheese, mozzarella cheese and Parmesan cheese. Then, cover the bread with another slice.

Step 2

Add butter and Parmesan cheese over the sandwich. Next, place a skillet over medium flame and put the sandwich on it.

Step 3

Grill the sandwich for 2 minutes or until Parmesan cheese melts. Cook the sandwich well from both the side. Repeat the steps for the remaining bread slices.


Watch the video: Smörgåstårta. schwedische Sandwichtorte. Smörgas-Torte. Sandwich Cake