Light Versus Dark Side Chocolate Cake

Updated: Nov 17, 2020

Light Versus Dark Side Chocolate Cake

Pick between the light side and the dark side with this two-tone Star Wars cake! Would you go with the white chocolate or dark chocolate slice?! No matter what you go with, you’ll get your fair share of delicious vanilla buttercream and galaxy mirror glaze topping!

Enjoy with the latest episodes of The Mandalorian!!

Servings: 1 3-Layer 8-in cake

Prep Time: 4 Hours

Total Time: 8 Hours

Ingredients

White Chocolate Cake

1 + 1/2 cup whole milk, room temperature
3/4 cup unsalted butter, room temperature
3 eggs, room temperature
5 ounces white chocolate, chopped
2 + 1/2 cups all-purpose flour
1 + 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 + 1/2 teaspoon baking powder
1/2 teaspoon salt

Dark Chocolate Cake

1 + 1/2 cup whole milk, room temperature
3/4 cup unsalted butter, room temperature
3 eggs, room temperature
5 ounces dark chocolate, chopped
2 + 1/4 cups all-purpose flour
1/4 cup dark cocoa powder
1 + 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 + 1/2 teaspoon baking powder
1/2 teaspoon salt
Black food coloring

Vanilla Buttercream

3 cups salted butter, room temperature
9 Tablespoons heavy cream, room temperature
3 teaspoon vanilla extract
12 cups powdered sugar

Galaxy Mirror Glaze

1 + 1/4 cup water + 8 cups of water, cold
15 ounce can of sweetened condensed milk
26 ounces of white chocolate, chopped
15 sheets gelatin
1 + 1/2 cup sugar
Black, navy blue, light blue, purple, pink, white food coloring

Instructions

Cakes: Preheat oven to 350°F. Prep 3 8-inch baking rounds with parchment paper.
White Chocolate Cake: In a medium sized microwave safe bowl, melt together the milk and white chocolate. Allow to cool to room temperature while the other ingredients are prepared.
White Chocolate Cake: In another bowl, whisk together the flour, baking powder, and salt. Divide batter into 3 and set aside.
White Chocolate Cake: In a large bowl, beat the butter and sugar together until creamy and fluffy (3-4 minutes). Add the eggs one at a time, beating well in between additions. Add the vanilla and beat until combined.
White Chocolate Cake: Alternate additions of the flour mixture and milk mixture in 3 incremental sessions, beating well in between each addition. Set batter aside.
Dark Chocolate Cake: Repeat steps 1-5, replacing the white chocolate with dark chocolate and 1/4 cup of the flour with 1/4 cup of dark cocoa powder. Dye the mixture with black food coloring.
Cakes: Place a towel underneath one side of one of the cake pans. Pour 1/3 of the white chocolate cake batter (about 2 cups) into the side of the pan not propped up by the towel. Swiftly remove the towel and pour the dark chocolate cake batter into the other half of the pan. Repeat for the other 2 cake pans.
Cakes: Bake for 45 minutes or until a toothpick entered into the center of each side of the cakes comes out clean. Allow to cool.
Buttercream: In a large bowl, beat 1 cup of salted butter until creamy and smooth. Beat in 3 tablespoons of heavy cream, and 1 teaspoon of vanilla. Beat in 4 cups of powdered sugar. Divide into two. Dye one bowl red and one bowl light blue.
Buttercream: On the dark chocolate side of the cake, fill in the layers with the red buttercream. On the white chocolate side of the cake, fill in the layers with the blue buttercream. Place in the freezer for at least 1 hour.
Buttercream: In a large bowl, beat 2 cups of salted butter until creamy and smooth. Beat in 6 tablespoons of heavy cream, and 2 teaspoons of vanilla. Beat in 8 cups of powdered sugar. Dye black.
Buttercream: Apply a crumb coat of the black buttercream to the exterior of the cake. Freeze for at least 1 hour. Then apply another layer of buttercream to the exterior of the cake and freeze for at least 1 hour.
Mirror Glaze: In a large saucepan, boil 1 + 1/4 cups of water, 1 + 1/2 cup sugar, and 1 can of condensed milk for 1 minute.
Mirror Glaze: Chop 26 ounces of white chocolate and place in a large bowl. Set aside.
Mirror Glaze: Fill a large bowl with 8 cups of cold water. Place the gelatin sheets in the cold water and allow to bloom. Wring the gelatin sheets of excess water and then mix into the sugar mixture.
Mirror Glaze: Pour the mixture over the white chocolate and allow the chocolate to soften by leaving it for 2-3 minutes.
Mirror Glaze: Blend the chocolate and the liquid using a blender until smooth. Pour the glaze through a sieve to ensure there are no bubbles.
Mirror Glaze: Separate the glaze into five bowls, with one medium sized bowl and four smaller bowls. Color the medium sized bowl with black and navy food coloring. Dye the remaining bowls navy blue, light blue, purple, and pink.
Mirror Glaze: Place the cake on a stand over a sheet tray.
Mirror Glaze: Make sure each bowl is 90-96°F. If necessary, microwave. Pour all of the colored glazes into the medium sized bowl with the black and navy food coloring.
Mirror Glaze: Pour the mirror glaze over the cake.
Mirror Glaze: Dip a paintbrush into the white food coloring and fling it onto the cake to create a star effect.
Enjoy!