Make and share this Checkerboard Cake recipe from Food.com.
Provided by quid_pro_quo
Categories Dessert
Time 3h
Yield 1 cake
Number Of Ingredients 13
Steps:
- Grease and flour three 9" round cake pans.
- Trace three 9-inch circles on parchment paper; cut out. Draw 6-inch circle, centered, on each cutout; draw 3-inch circle, centered, on each cutout.
- Line bottom of each pan with 1 paper circle, pencil side down.
- In large heatproof bowl set over hot (not boiling) water, melt chopped chocolate. Stir in cocoa powder. Let cool to room temperature.
- In separate bowl, combine flour, baking powder, baking soda and salt. Set aside.
- In large bowl, beat butter with sugar until light and fluffy. Beat in eggs,one at a time, beating well after each addition, add vanilla.
- Beat in flour mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
- Stir 3 1/2 cups of the batter into melted chocolate.
- Spoon white and chocolate batters into separate large piping bags(or spoon into 2 large resealable plastic bags and cut 1-inch hole in 1 corner of each).
- Pipe chocolate batter to fill outer ring of each of 2 of the pans.
- Pipe white batter over middle ring, then chocolate batter over inner ring.
- In third pan, pipe white batter over outer ring, chocolate over middle ring and white over inner ring.
- Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, 20-25 minutes.
- Let cool in pans on rack for 10 minutes. Turn out onto rack; let cool completely.
- For the filling, place chopped chocolate in bowl.
- In saucepan, heat whipping cream over medium heat just until steaming. Pour over chocolate, whisking just until melted.
- Refrigerate until thickened but still spreadable, about 30 minutes.
- Whisk just until color lightens.
- Using serrated knife, trim tops of cake layers to make level, if necessary.
- Starting with 1 of the cake layers with chocolate outer ring, spread with 1/3 cup of the ganache.
- Top with cake layer with white outer ring; spread with another 1/3 cup of the ganache.
- Top with remaining cake layer.
- Cover top and side with remaining ganache.
- Refrigerate before serving.
- Some people may find it easier to use one of "Checkerboard Cake Pan Sets" available online or in local stores.
- http://www.amazon.com/s/102-7283235-2715300?ie=UTF8&keywords=Checkerboard%20Cake%20Pan&search-type=ss&index=kitchen.
Nutrition Facts : Calories 7505.3, Fat 498.5, SaturatedFat 301.9, Cholesterol 1886.3, Sodium 4736.3, Carbohydrate 756.5, Fiber 75.8, Sugar 325.4, Protein 142.1
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Manana Maluleke
[email protected]This cake is perfect for a special occasion.
Eric Paris
[email protected]The instructions were unclear and the cake didn't turn out as expected.
Syeddaud
[email protected]This cake is too sweet for my taste.
Roksana Monica
[email protected]I would make this cake again.
Razak Fuseini
[email protected]Not bad!
Alkasim Abdurrahman
[email protected]Meh.
Tierza Fowler
[email protected]This cake was a disaster! The batter was too thick and the cake didn't rise properly. The frosting was also too sweet and runny. I would not recommend this recipe.
Tuneblasta
[email protected]I'm not much of a baker, but this checkerboard cake turned out great! It was a little time-consuming, but it was worth it. The cake was moist and flavorful, and the frosting was creamy and smooth.
Ashley Daniel
[email protected]This cake is beautiful and so easy to make! I was worried it would be too difficult, but it was actually quite simple. The instructions were easy to follow and the cake turned out perfect.
Les Rhoads
[email protected]This checkerboard cake was a hit at my party! The batter was easy to make and the instructions were clear. The cake turned out moist and fluffy, and the frosting was delicious. I will definitely be making this cake again.