Black and White Cake

thewoodandspoon.com

Xallanthia

subheading: SCALE 1x 2x 3x:

subheading: For the cake:

2- ¼ cups ( 270 gm) all-purpose flour

2- ¼ cups ( 450 gm) granulated sugar

¾ cup ( 60 gm) dark cocoa powder

2 teaspoons baking soda

2- ¼ teaspoons baking powder

2- ¼ teaspoons corn starch

1- ½ teaspoons salt

3 eggs (180 gm), room temperature

1- ¼ cups ( 300 mL) buttermilk, room temperature

¾ cups ( 180 mL) black coffee, hot

½ cup ( 120 mL) vegetable oil

1- ½ tablespoons pure vanilla extract

subheading: For the blackberry ganache:

⅓ cup ( 80 mL) heavy whipping cream

6 ounces semisweet chocolate, chopped

¼ cup seedless blackberry jam or preserves

2 tablespoons unsalted butter, chopped

subheading: For the vanilla bean frosting:

6 tablespoons ( 50 gm) all-purpose flour

1- ½ cups ( 360 mL) whole milk

1- ½ cups ( 340 gm) unsalted butter, at room temperature

1- ½ cups ( 300 gm) sugar

¼ teaspoon fine kosher salt

1 tablespoon vanilla bean paste

1 cup mixed berries, for garnish

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