Giant Black-and-White Layer Cake
- 6 cups cake flour (28 ounces or 800 grams)
- 2 tablespoons baking powder
- 1 1/2 teaspoons table salt
- 2 cups milk
- 1 1/2 tablespoons pure vanilla extract
- 3 sticks unsalted butter, softened
- 4 cups sugar
- 8 large eggs, at room temperature
- Confectioners sugar, for dusting
- 1 quart heavy cream
- 2 cups sugar
- 1 1/2 pounds extra-dark (75 to 85 percent) chocolate, chopped
- 4 sticks unsalted butter (1 pound), softened
- 2 cups confectioners sugar
- make the cake Preheat the oven to 350; arrange 3 racks in the oven.
- Line three 12-by-17-inch baking sheets with parchment paper and spray with vegetable oil.
- make the cake In a large bowl, whisk the cake flour with the baking powder and salt.
- In a measuring cup, combine the milk and vanilla.
- In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy.
- Add the sugar and beat at medium speed until fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well between additions.
- At low speed, beat in the dry and wet ingredients in 3 alternating batches.
- make the cake Spread the batter (there will be about 14 cups) evenly on the 3 baking sheets.
- Bake for about 30 minutes, just until springy; shift the pans halfway through for even baking.
- Let the cakes cool completely in the pans.
- make the cake Dust the cake tops generously with confectioners sugar.
- Invert the cakes onto cutting boards or sturdy cardboard and remove the sheets and peel off the parchment.
- Shake the boards to make sure the cakes dont stick.
- make the frosting and filling In a very large saucepan, combine 3 1/2 cups of the cream with the sugar and bring to a boil.
- Simmer over low heat for 10 minutes, stirring until slightly reduced.
- Remove from the heat.
- Add the chocolate.
- Let stand for 5 minutes, then whisk until smooth.
- Let the ganache cool.
- make the frosting and filling Using an electric mixer at moderate speed, beat the remaining 1/2 cup of cream into the ganache.
- Add the butter and beat until creamy, about 1 minute.
- Transfer half of the ganache (about 3 1/2 cups) to a bowl and beat in the confectioners sugar to make the filling.
- make the frosting and filling Immediately spread half of the filling over the top of a cake layer.
- Top with a second layer and spread with the remaining filling.
- Top with the third cake layer.
- Chill for 20 minutes.
- make the frosting and filling Trim the cake neatly.
- Slide parchment paper strips under the cake to catch frosting.
- Spread a thin layer of frosting around the side of the cake, then top with the remaining frosting.
- Refrigerate until set, about 2 hours.
- make the frosting and filling Remove the paper strips.
- Bring the cake to room temperature before serving.
cake flour, baking powder, salt, milk, vanilla, butter, sugar, eggs, confectioners sugar, heavy cream, sugar, percent, butter, confectioners sugar
Taken from www.foodandwine.com/recipes/giant-black-and-white-layer-cake (may not work)