Couture Black-and-White Cake

Directions

1. 1

   Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans; set aside.
2. 2

   In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
3. 3

   In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. 4

   Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined, then carefully stir in the hot coffee until the batter is smooth and a little thin.
5. 5

   Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. 6

   Cool the cake layers in the pans for 10 minutes before inverting them onto a wire rack to cool completely, about 1 hour.
7. 7

   For the white chocolate ganache, place the chopped white chocolate in a heatproof bowl; heat the heavy cream in a small saucepan over medium heat until just simmering, then pour it over the white chocolate and let it sit for 5 minutes.
8. 8

   Whisk the ganache gently until smooth and glossy, then divide it into two equal portions.
9. 9

   In one portion, stir in the black gel food coloring until a deep, uniform black color is achieved.
10. 10

    Chill both ganaches in the refrigerator for 20-30 minutes, or until slightly thickened but still pourable, stirring occasionally.
11. 11

    Once the cakes are completely cool, level the tops with a serrated knife if necessary; place one cake layer on a serving platter and spread a thin layer of white ganache over it.
12. 12

    Top with the second cake layer, then carefully pour and spread the remaining white ganache over the top and sides, smoothing with an offset spatula.
13. 13

    Using a spoon, drizzle the black ganache dramatically over the edges of the cake, allowing it to drip down the sides in a striking pattern, then serve immediately or chill until ready to serve.