Black White Cake with Bean Flower - Happy Birthday to Me

 

Ingredients	Methods
White Cake: 90g butter, softened 100g granulated sugar 135g cake flour 1 teaspoons baking powder 1/2 tsp fine salt 95g full milk, room temperature 1 teaspoon vanilla extract 3B egg whites	1. Preheat oven to 180°C. Prepare 6.5" round cake pan with butter or lined wit parchment paper at bottom. 2. Beat butter at medium speed with a hand-held mixer until creamy, roughly 2-3 minutes. 3. Gradually add sugar, beating until light and fluffy. 4. Stir together milk and vanilla. 5. Sift together flour, salt and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 6. Beat egg whites at medium speed until stiff peaks form. 7. Gently fold meringue into batter. 8. Pour batter into a prepared round pan. 9. Bake for 40-50 minutes or until a wooden pick inserted in center comes out clean. 10. Cool in pan on wire rack for 10 minutes.  11. Slice the cake into 2 layers. Set aside.
Chocolate Cake: 100g LP flour 135g caster sugar 30g Cocoa powder 1.5 tsp baking soda 1/2 tsp salt 40g almond powder 50g beaten egg (1 B egg) 100g milk 80g veg oil 1 tsp vanilla 80g hot water	1. Preheat the oven to 180C. Prepare one 6.5" cake pan by greasing and flouring them or lined with parchment paper. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, milk, vanilla extract and coconut oil to the dry ingredients and mix well. 4. Add boiling water and add to mixture. Mix well. 5. Pour into cakes pan and bake at 180C for about 70-80 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. 7. Slice the cake into 2 layers, set aside.
Cream cheese frosting: 200g cream cheese 100g heavy cream 30g caster sugar 1tsp vanilla extract 1/3tsp salt	1. In a bowl, beat cream cheese (room temperature), salt and sugar at low speed for about 30 – 45 seconds till smooth. Add in vanilla extract, beat for another 30 seconds till smooth.  2. Add in whipping cream. Beat at medium speed until stiff peaks form.  Note: Whipping cream gets thick fairly quickly and hence, you should use medium-low speed. Over beating will cause the cream to separate. Or  With another clean bowl, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until medium peaks form, 2-3 minutes. Fold the cream cheese from step 1 into whipped cream. 3. Let the frosting chill in the fridge for 30 – 60 minutes to increase its thickness so that it is easier to spread.
Glaze: 150g dark chocolate coin 50g milk 30g butter 1tsp coffee powder 1tsp vanilla extract	1. In a medium microwave-safe bowl, heat the chocolate coins and butter in the microwave at few seconds, until they are fully melted. 2. While still got, add the coffee powder and vanilla and stir by spoon until frosting is well combined and fluffier.
Assembly 1. Place one chocolate cake layer on cake stand and cover in cheese cream frosting. Place white cake layer and  cover in cheese cream frosting. Repeat for the next 2 layers.  2. Frost the outside of the cake, chill for 1 hr. 3. Spread chocolate glaze around the cake. Decorate as desired.