There is probably no counting the number of Black and White Cakes I have made over the years. Most often these days, as was the case yesterday, my kids like to make them on their own with a little help from dear old dad in preparing the frosting. This particular one was prepared for dessert at dinner last night by my daughter Olivia, 10 and her cousin Taylor, 11. The Dice Cake version shown was an idea from the 8 year old mind of my son Noah who let me help him make it a few weeks back as a treat for the staff at his school for Teacher Appreciation Week.
As you can imagine, a chocolate scratch cake with a marshmallow type frosting is a BIG kid favorite and has been made for countless kid parties where even crumbs are hard to come by afterward. More than a few adults I know love it as much as the kids. When it comes to standard recipes at our house, this one is unquestionably in the top 10.
Chocolate Cake
2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
Marshmallow Frosting
3 egg whites
¼ tsp cream of tarter
2 tsp vanilla extract
1 cup sugar
½ cup corn syrup
3 tbsp water
In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
That frosting looks amazing. Have been looking for a recipe like that so thanks :) Do you know if I can use normal syrup instead? I have never seen corn syrup where I live.
ReplyDeleteWhere do you live? It is readily available in any supermarket in North America. I've never had trouble finding it. I'm not sure what you mean by "normal" syrup.
ReplyDeleteI live in Ireland :) Not sure what the syrup around here is made of but it does not say corn syrup on the bottle. I assume its just normal sugar and water.
ReplyDeleteAs long as it's not flavoured it should be fine. Do you refer to treacle as syrup over there? Light treacle might do the trick.
ReplyDeletewhat do you mean as "sour milk"? is this referring to butter milk?
ReplyDeleteWhat a great frosting recipe! I can't wait to try it tomorrow. Would it be any good for piping on cupcakes? Or would it not keep it's shape when warm and be to difficult to pipe once cool? The chocolate cake recipe is one I have used for awhile, apparently Ina Garten knows of it too :p and I agree, it is the best around. I too have a hard time resisting the midnight call of any leftovers.
ReplyDeleteYou've got the spreading consistency nailed but I have had some sucess piping with a large round tip onto cupcakes. Experiment and let us know how it goes.
ReplyDeleteHi Barry, is the syrup "light" or clear colored corn syrup?
ReplyDeleteSecondly, how long can the cake stay out at room temperature (will the frosting wilt)?
Thanks!
Doesn't really matter if its light or clear. The frosting is pretty stable so will stay ok at room temperature.
ReplyDeleteCan I add food coloting to the frosting?
ReplyDeleteThank you!
Sure.
ReplyDeleteDo you have to use cream of tartar for the icing?
ReplyDeleteCream of tartar helps stabilize beaten egg whites but the recipe will probably be fine without it. I'd definitely give it a try.
DeleteThanks so much Barry, I'll let you know how it turns out. I am so excited about making this cake! I am a passionate baker!
ReplyDeleteWhen you say sour milk? What are you referring to? I live in Newfoundland as well...could you give me a brand?? And when you say black coffee...do you mean it has to be mixed with water first, or do you use it directly, just the coffee straight from the can?
ReplyDeleteJust add a tablespoon or two of lemon juice to the milk to sour it.
ReplyDeleteMake a pot of coffee and use a cup of that. Just a cup of plain black coffee is all you need.
I made this cake yesterday and it tuned out fabulous! It was one of the best chocolate cakes I have ever had! So moist and delicious! My friends LOVED it! Super easy to make to! This chocolate cake recipe is a keeper! Thanks!
ReplyDeleteHELP!!!!!
ReplyDeletecan you use this frosting for fondant ?
No, I definitely would not use it for fondant. It's far too soft.
DeleteThank you Barry for answering so fast :) My boyfriend was laughing at me because I was checking the site right away for a response :)
ReplyDeleteYou got lucky. I sometimes don't get to these comments for days, I'm so busy.
ReplyDeleteI have used this recipe for years and is a favourite in the family. I have always called it "boiled icing" though. I use it with my red velvet cake recipe and they go perfect together. The one thing not the same is the syrup. I use white sugar instead and it turns out great.
ReplyDeleteHi. In the UK we have Treacle which has a strong distinctive flavour, similar to Molasses and we have Golden Syrup which is a pale syrup. Technically both are Treacle but I thin in this instance you would use the Golden Syrup.
ReplyDeleteSorry, just realised something else, in the UK I believe this is called Italian Meringue and liquid glucose is used as opposed to corn syrup. May help the Brits out there.
ReplyDelete