Black and White Cake

This luscious cake has the perfect combination of chocolate and vanilla... with two layers of moist white cake, and a creamy and rich chocolate cheesecake in the middle, this cake has the best of two worlds!
Being 2 cakes in one, you might want to do it when you have enough people to eat it

Chocolate Cheesecake:

• 700 g cream cheese, softened
• 1 cup granulated sugar
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• 250 g semisweet chocolate, melted
• 4 eggs

1. Pre-heat oven to 325º F (160º C). Butter a 9-inch pan and place a piece of waxed paper on the bottom, larger than the pan, then secure the rim.
2. Mix cream cheese, sugar, flour and vanilla, until well blended. Add melted chocolate and mix well. Add eggs, one at a time, beating in low speed after each addition just until blended
3. Pour batter over pan and bake for 1 hour or until a toothpick comes out clean
4. Run a wet knife around the rim of the pan to loosen, but do not remove it. Refrigerate 4 hours, remove rim.

White Cake:

• 2 Cups Sugar
• 3 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/4 milk, at room temperature
• 2 teaspoons vanilla extract
• 4 eggs

1. Pre-heat oven to 170º C (340º F) and butter two 9-inch pans
2. Over a large bowl, mix sugar, flour, baking powder and salt. Add butter and beat in low speed for 30 seconds, or until the mix looks like sugar
3. Add milk and vanilla and beat in medium speed for 1 minute. Add eggs, one by one and beating after each addition. Scrape the bottom and sides of the bowl and mix in medium speed for 30 more seconds
4. Add batter to pans and bake for 30-35 minutes. Let it cool before removing it from the pan

Whipped Cream:

• 2 cups heavy cream
• 2 tablespoons granulated sugar

1. Cool your paddle attachments for 30 mins in the fridge beforehand, and if you have a metal bowl, the same applies. If you don't, no worries, it also works
2. In slow speed, start whipping your heavy cream for 30 seconds. Gradually, add sugar and keep whipping
3. Your whipping cream will be ready when small peaks form. 
4. NOTE: It's really easy to over whip, so be careful! the whipped cream should be creamy and peaks will be formed when ready

Dark Chocolate Ganache:

• 1 cup heavy cream
• 250 g dark chocolate chips

1. Add your chocolate chips in a medium sized bowl. Heat your heavy cream over medium heat in a medium sized pan
2. Bring to a boil. Remove immediately when it starts boiling
3. Pour cream over chocolate and whisk until smooth. Let it cool slightly before pouring over cake

To assemble:

• 3 1/2 cups washed strawberries (remove green from all of them except for 3 or 4). Cut in slices 2 1/2 cups and leave the remaining cup whole for garnish
• Chocolate Cheesecake layer
• 2 layers vanilla cake
• whipped cream
• Ganache

1. Place a layer of white cake over your cake platter. Add a layer of whipped cream, then add half of the sliced strawberries over the whipped cream. Cover with another layer of cream
2. Place chocolate cheesecake layer on top and repeat the strawberry and whipped cream procedure. Place second layer of white cake on top
3. Pour ganache over cake, starting in the middle and moving around to the edges. Place whole strawberries for garnish