Black and White Cake

Name: Black and White Cake
Yield: 12
Ingredients: For the batter; 2 1/2 cups all-purpose flour, sifted; 2 tablespoons active dry yeast; 2/3 cup unsalted butter, softened; 1 2/3 cups granulated sugar; 3 large eggs, at room temperature; 1 1/4 cups whole milk, at room temperature; 1 tablespoon instant coffee powder; 1 1/2 tablespoons unsweetened cocoa powder; 1 tablespoon water; For the filling and topping; 2 tablets of high-quality dark chocolate, broken into pieces; 1/2 cup unsalted butter or margarine, softened; 1 cup confectioners' sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract

1
For the batter
2
2 1/2 cups all-purpose flour, sifted
3
2 tablespoons active dry yeast
4
2/3 cup unsalted butter, softened
5
1 2/3 cups granulated sugar
6
3 large eggs, at room temperature
7
1 1/4 cups whole milk, at room temperature
8
1 tablespoon instant coffee powder
9
1 1/2 tablespoons unsweetened cocoa powder
10
1 tablespoon water
11
For the filling and topping
12
2 tablets of high-quality dark chocolate, broken into pieces
13
1/2 cup unsalted butter or margarine, softened
14
1 cup confectioners' sugar
15
2 large eggs, at room temperature
16
1 teaspoon vanilla extract

Ingredients

1
For the batter
2
2 1/2 cups all-purpose flour, sifted
3
2 tablespoons active dry yeast
4
2/3 cup unsalted butter, softened
5
1 2/3 cups granulated sugar
6
3 large eggs, at room temperature
7
1 1/4 cups whole milk, at room temperature
8
1 tablespoon instant coffee powder
9
1 1/2 tablespoons unsweetened cocoa powder
10
1 tablespoon water
11
For the filling and topping
12
2 tablets of high-quality dark chocolate, broken into pieces
13
1/2 cup unsalted butter or margarine, softened
14
1 cup confectioners' sugar
15
2 large eggs, at room temperature
16
1 teaspoon vanilla extract

Directions

1
Prepare
2
Mix together the flour and yeast
3
Beat in the butter and gradually add the granulated sugar, beating well
4
Add the eggs one by one, beating well after each addition
5
Alternate adding the milk and flour mixture, beating until just combined
6
Pour half of the batter into a 20cm-diameter greased and floured cake pan
7
Mix in the instant coffee powder, unsweetened cocoa powder, and water, then add to the remaining batter
8
Pour into another 20cm-diameter greased and floured cake pan
9
Bake in a moderate oven (180°C) for 30-40 minutes
10
Let cool completely
11
For the filling and topping, melt the chocolate in a double boiler or microwave
12
Beat in the butter
13
Gradually add the confectioners' sugar, beating well after each addition
14
Add the eggs one by one, beating well after each addition
15
Mix in the vanilla extract and melted chocolate
16
Beat until smooth
17
Cut each cake in half lengthwise
18
Frost with the chocolate cream, alternating light and dark layers, starting with a dark layer of cake
19
Serve with liqueur or Porto wine.