Black And White Pancake Cake Recipes

BLACK-AND-WHITE CUPCAKES

Steps:

• Position the racks to divide the oven into thirds, and heat to 350 degrees. Line 18 muffin cups with cupcake papers, or grease the tins.
• Whisk together the flour, baking powder, baking soda and salt.
• Working with a mixer, beat the butter and sugar together on medium speed until light and fluffy, 3-4 minutes. Add the whole eggs and the yolk one at a time, mixing well after each goes in. Beat in the vanilla.
• On low speed, mix in the dry ingredients in three additions and the buttermilk in two, scraping the bowl, as needed, and beating until the batter is smooth. Mix in the chips.
• Divide the batter among the muffin cups. Bake for 20-22 minutes - rotating the pans top to bottom and front to back after 10 minutes - or until the tops feel springy to the touch (they won't color much) and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a rack to cool to room temperature. Frost, and cover with sprinkles, if you'd like, before the frosting dries.
• Put the chocolate in a heatproof bowl, and fit it into a saucepan of simmering water - don't let the bottom of the bowl touch the water. Melt the chocolate, stirring occasionally. Remove the bowl from the heat, whisk in the sugar and let rest on the counter for 3 minutes. Bit by bit, whisk in the cold butter, mixing until smooth and thickened just enough to spread. Use immediately.

BLACK AND WHITE RUM CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box for whole eggs.
• In small bowl, place 2 cups of the batter; stir in chocolate. Into remaining batter, stir 2 teaspoons rum extract. Into bottom of each muffin cup, spoon about 1 1/2 tablespoons chocolate batter. Top each with about 1 1/2 tablespoons rum batter.
• Bake 20 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat 2 egg whites with electric mixer on high speed just until stiff peaks form; set aside.
• In 1-quart saucepan, stir sugar, corn syrup and 2 tablespoons water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
• Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add 2 teaspoons rum extract. Beat on high speed about 10 minutes or until stiff peaks form. Immediately spread frosting on cupcakes. Sprinkle with chocolate sprinkles. Store covered in refrigerator.

BLACK-AND-WHITE PANCAKE CAKE

Steps:

• 1. Preheat a griddle over low heat for at least 10 minutes. (You want the griddle nice and hot over as low heat as possible to avoid burning the pancakes and to give them ample time to cook through.)
• 2. Make the pancakes: Whip up a batch of Maple Chocolate Cake, adding the water to the wet ingredients before whisking the batter until smooth.
• 3. Spray the griddle generously with nonstick spray. Making 2 pancakes at a time, pour two 1/2-cup scoops of batter onto the griddle. Use the back of a spoon to gently swirl and coax the pancakes into 7-inch circles. Cook the pancakes until the edges appear dry and set and bubbles are no longer popping on the surfaces, about 4 minutes on the first side. Use a thin, flexible metal spatula to gently flip the pancakes. Cook about 2 minutes more, or until the centers of the pancakes spring back when lightly touched. Remove the layers to wire racks to cool completely. Repeat the batter scooping and cooking process until you have 8 cake layers.
• 4. Line 2 large baking sheets with parchment paper and place 4 cake layers in a single layer on each sheet. Chill in the refrigerator for 10 to 15 minutes.
• 5. Make the cream filling: Pour the cream into a medium bowl. Whip the cream on high speed to stiff peaks. In a separate medium bowl, place the mascarpone, maple syrup, and vanilla bean paste. Beat on low speed, just until the mixture is smooth and begins to thicken, about 30 seconds-don't overbeat, or the mascarpone will seize. Gently fold in the whipped cream until smooth.
• 6. Make the ganache filling: Combine the bittersweet chocolate with the cream in a small heatproof bowl. Microwave on high power for 45 to 60 seconds. Whisk the ganache until the chocolate is melted and the ganache is smooth and the texture of chocolate pudding. Remove about 2 tablespoons of ganache to a small bowl and set aside for garnish.
• 7. To assemble the cake, remove the pancake layers from the refrigerator. Inspect the layers; choose the most handsome to be the top layer and set it aside. Place 1 cake layer on a serving platter or cake stand. Dollop on 1/3 cup ofthe maple mascarpone cream and use a small offset spatula to smooth it out, with a l/2-inch border all around. Place a second layer on top, and press lightly to help it adhere. Spread about 2 1/2 tablespoons of ganache onto the layer, also with a 1/2-inch border around the cake. Continue the layering process 6 more times, alternating maple mascarpone cream and chocolate ganache with the layers, placing the best-looking cake layer on top.
• 8. To the remaining chocolate ganache, add a drizzle of cream, only about l/2 teaspoon or so, just enough to thin itto a honeylike consistency (warm the ganache in the microwave for about lO seconds or so to loosen it up first, if necessary). Drizzle the ganache artfully over the cake. Chill the cake for about 30 minutes before serving. This cake can be made up to 1 day in advance (let it soften on the counter for 15 minutes before slicing).

BLACK RUSSIAN CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
• Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

BLACK AND WHITE CUPCAKES

Steps:

• In a large bowl, stir together the first 5 ingredients.
• In another bowl, beat together water, oil and vanilla.
• Gradually add to the dry ingredients, stirring until well blended.
• Fill 18 cupcake liners half full of batter.
• Beat the filling ingredients and put a tablespoon of the filling on each cupcake, on top of the chocolate batter.
• Bake at 350°F for 25 minutes.

BLACK AND WHITE BROWNIE BITES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 48 mini muffin cups. Make brownies as directed on box for fudge-like brownies, using water, oil and eggs. Divide batter evenly among muffin cups. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 45 minutes.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed until smooth. Beat in melted white chocolate until smooth. Gradually beat in powdered sugar and vanilla until smooth. Frost brownies. Sprinkle with chocolate shavings. Store covered in refrigerator.

BLACK AND WHITE COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets.
• In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.
• Bake until edges begin to brown, about 20 to 30 minutes. Cool completely.
• Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).
• Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.
• With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.