Checkerboard Cake

It’s been a week since I updated this little space of mine…. Even though I have several recipes ready, I was not getting enough time to type and post…. It’s been a very busy week as we are in the middle of a 9 day Eid break which we are enjoying to the maximum in this lovely weather. Two days ago it was my birthday and I made this checkerboard cake. I didn’t have any checkerboard pans with me, so I made 4 different cakes from the batter and assembled it…. Cake recipe was adapted from Joy of Baking…. it’s an easy one bowl cake….

Checkerboard Cake

(Adapted from Joy of Baking originally from Cake Bible by Rose Levy Beranbaum)

Ingredients:

Method:

Preheat oven to 350 degrees F (177 degrees C). Grease, flour or line four 6” round pans, if you want 4 layers like I made and if you have checkerboard cake pans flour and line three 9 by 1 inch (23 x 2.54 cm) with parchment paper. Set aside.

Melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.

In a separate bowl whisk together the 4 large eggs, 1/3 cup (80 ml) of milk, and 1 tablespoon pure vanilla extract. Set aside.

In the bowl of your electric mixer, combine the flour, sugar, baking powder and salt and beat to combine. Add the butter and remaining 1 cup (240 ml) milk and beat on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for about 2 minutes. Scrape down the sides. Gradually add the egg mixture to the flour mixture and beat to incorporate the ingredients.

Divide the batter in half, placing each in a separate bowl. Stir the melted chocolate into one bowl of batter until it is thoroughly combined. Now if you have checkerboard pans proceed like in the original recipe in Joy of Baking. And if you don’t have checkerboard cake pan, divide each batter in to two equally and bake 4 cakes of equal size, that is two vanilla and two chocolate cakes. (If you only want two layers bake one cake each in a bigger pan).

Bake about 20 minutes or until a tester inserted near the center comes out clean and the cakes spring back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven. Be sure that you do not over bake this cake or it will be dry.

Let the cakes cool in the pans on a wire rack for about 10 minutes. Loosen the sides with a knife or spatula and invert onto a greased wire rack. To prevent splitting, reinvert so that the tops are up and cool completely.

Assembling the cake:

Cut each cake into 3 circles uniformly using cookie cutter/ lid. Now swap inner circle rings with opposite layer. Spread little ganache inside of each circle before putting in the next piece. This keeps the pieces together when the cake is cut.

Place first layer on a wire rack. Spread with a thin layer of ganache. Place the second layer on top of the first and spread with another thin layer of ganache, then repeat with the third and fourth layer.

Pour the rest of the ganache on the top of the cake and with a spatula gently spread the ganache so it drips down the sides of the cake. Use leftover ganache to cover any missed spots.

Once the ganache has set gently transfer the cake, using a large offset spatula, to a platter or cake stand.

Store 2 days at room temperature or 5 days refrigerated although this cake is best eaten the first day.

Ganache:

Ingredients:

9 ounces (250 grams) of semi-sweet or bittersweet chocolate, coarsely chopped

1 cup (240 ml) heavy whipping cream

1 tablespoon brandy (optional)

Method:

Place the chopped chocolate in a food processor and pulse until finely chopped. Transfer the chocolate to a stainless steel bowl.

Meanwhile, place the cream in a small saucepan and bring to a boil. Immediately pour the cream over the chocolate and let stand about 5 minutes. Stir gently and, if necessary, strain through a fine strainer to remove any lumps. Stir in brandy. Allow to cool until ganache is lukewarm and pourable.

Check out this video on You Tube to get an idea of assembling the cake.