Black and white chocolate cake

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 75 g butter
• 75 g sugar
• 1 pinch of salt
• 1 egg(s)
• 100 g blackcurrant jelly or other sour jelly
• 90 g baking cocoa
• 100 g flour
• ½ tsp baking powder
• ½ tsp salt
• 170 g butter, room temperature
• 200 g sugar
• 25 g vanilla sugar
• 3 eggs
• 125 g sour cream
• 250 g white chocolate
• 250 g dark chocolate
• 500 g crème fraîche
• 250 g butter
• 42 g butter, room temperature
• 10 g baking cocoa, unsweetened
• 1 pinch of salt
• 50 g powdered sugar
• 18 g sour cream
• 200 g cream
• 1 vanilla sugar
• 2 tsp, heaped baking cocoa, unsweetened
• 1 cream stiffener

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 40 minutes; Total time approx. 18 hours 10 minutes

makes 20 – 25 cake slices

First, line the bottom of a springform pan with baking paper and preheat the oven to 160°C (fan oven). Combine all of the ingredients for the shortcrust pastry base, except for the jelly, in a bowl and knead into a smooth dough. Roll out half of the dough thinly in the springform pan and bake for about 10 to 12 minutes. Remove the base from the pan while it’s still warm and let it cool completely on a wire rack. Freeze the other half of the dough for next time. For the chocolate cake batter, line the springform pan with baking paper again, but this time also grease and flour the edges. Preheat the oven to 160°C (fan oven). Mix together the cocoa, flour, baking powder, and salt in a small bowl and set aside. In a large bowl, cream together the butter, sugar, and vanilla sugar until light and fluffy. Gradually add the eggs and continue beating. Stir in one-third of the flour mixture, then half of the sour cream, then another third of the flour mixture, the remaining sour cream, and finally the rest of the flour mixture. Pour the batter into the springform pan and bake for about 20-25 minutes. The batter will be super moist when it’s just barely sticky enough to stick to a wooden skewer. Let it cool completely for about 2 hours, and then divide it horizontally. In the meantime, make the creams. Melt the white chocolate and mix it with half of the crème fraîche and half of the melted butter. The mixture may still be quite runny, so it will need to be chilled for a while. Repeat the process with the dark chocolate and the remaining ingredients. If necessary, chill this cream for a while as well. The cream shouldn’t be too thin for further processing, so it doesn’t run out of the cake ring later. Now place the thin shortcrust pastry base on a cake plate. In a small bowl, whisk the redcurrant jelly until smooth and spread it over the base. Place one half of the chocolate base on top and place the cake in a cake ring. If the chocolate creams are too firm to spread after cooling, you can whip them again with the whisk of a hand mixer. Spread half of the white and half of the dark chocolate cream on the chocolate cake batter and lightly marble them with a spoon handle. Place the second half of the chocolate base on top. Proceed with the remaining chocolate creams in the same way as with the first halves. The cake should now be refrigerated overnight for at least 12 hours. The next day, make the frosting. Place all the ingredients in the bowl of a food processor and whisk until as fluffy as possible. Finally, whip the cream with the vanilla sugar, cocoa powder, and cream stabilizer. Now remove the cake from the refrigerator and the cake ring. Spread the chocolate cream on the outside of the cake. Place the frosting in a piping bag fitted with a star nozzle and decorate as desired. Now the cake needs to be chilled for the final time. 1 to 2 hours should be sufficient. Use a sharp, hot knife to cut it. I used a thermos of hot water while cutting it. This recipe is for one cake baked in a 26 cm springform pan. The cake is incredibly chocolatey and delicious, but very rich. You can easily cut 20-25 slices from the cake.