Black-and-White Layer Cake

Directions

1. 1
   Make the cake: Preheat the oven to 325 degrees F. Butter two 8-inch-round cake pans and dust with cocoa powder, tapping out the excess.
2. 2
   Combine the butter, milk and 1/2 cup water in a saucepan and bring to a simmer.
3. 3
   Transfer to a large bowl, add the cocoa powder and granulated sugar and whisk until smooth.
4. 4
   Let cool slightly, about 5 minutes.
5. 5
   Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside.
6. 6
   Whisk the eggs and vanilla into the cocoa mixture, then stir in the flour mixture in two additions until just combined (it's OK if there are a few small lumps).
7. 7
   Divide the batter between the prepared pans; tap the pans against the counter to remove any air bubbles.
8. 8
   Bake until a toothpick inserted into the centers comes out with a few moist crumbs, about 35 minutes.
9. 9
   Let cool 10 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
10. 10
    Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool.
11. 11
    Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes.
12. 12
    Beat in the melted white chocolate until combined.
13. 13
    Gradually beat in the confectioners' sugar until smooth and fluffy; beat in the vanilla.
14. 14
    (If the frosting is too soft to spread, chill about 15 minutes.)
15. 15
    Place one cake layer on a platter and spread with one-third of the frosting.
16. 16
    Top with the second cake layer; cover the whole cake with the remaining frosting.
17. 17
    Top with shaved white and dark chocolate.
18. 18
    Photograph by Ryan Dausch