A checkerboard cake is a very unique type of cake. This cake gets its name from the checkerboard-like pattern that forms the base of this cake. Checkerboard cakes are usually made of vanilla and chocolate cakes but the layers can also be made of any other flavor like strawberry.
The chocolate ganache that covers this cake makes the cake complete. However, if you do not like chocolate, you can also try other flavors.
Preparation Time: 1 hour
Cooking Time: 20-30 minutes
4 cups of cake flour, sifted
2 cups of white granulated sugar
1 tablespoon of butter
4 oz. of bittersweet or semisweet chocolate, chopped
1 teaspoon of salt
1 cup +1/3rd cup of whole milk, at room temperature
1 cup of unsalted butter, softened and cubed
2 teaspoons of pure vanilla extract
2 tablespoons of baking powder
For The Ganache
1 cup + 2 tablespoons of bittersweet or semisweet chocolate, chopped
2 teaspoons of brandy (optional)
1 cup of heavy whipping cream
Method Of Preparation
1. Set a temperature of 350 degrees Fahrenheit on your oven to preheat it and then fetch three 9-inch checkerboard cake pans. Grease the cake pans thoroughly with butter or cooking spray and then line each one of them with parchment paper. Grease the parchment papers as well and then flour the pans. Once done, set aside the pans and then take a saucepan. Fill up half of the saucepan with water and place that over high heat.
2. Next, take a heatproof bowl and tip 4 oz. of chocolate in it. Add 1 tablespoon of butter to the chocolate and then stir the chocolate and butter together until you get a smooth paste. Turn off the flame and set aside the bowl. Next, take a bowl and tip the 4 eggs in it. Whisk the eggs until foamy and then add the vanilla extract and 1/3rd cup of milk. Whisk the mixture again for a few seconds and then set aside. Now attach the mixing bowl to your electric mixer and pour the flour in that. Add salt, sugar and baking powder to the flour and then give a light stir to combine.
3. Next add the butter and remaining 1 cup of milk to the flour mixture. Beat the mixture on low speed until it is moistened. Then turn up the speed of the mixer to medium high and beat the batter for 2-3 minutes. After that, add the egg mixture to the dry mixture and continue beating the batter until the whole of it is mixed. Once you get a smooth batter, divide it in half and pour almost equal amounts of it in another bowl. Add the melted chocolate mixture to the batter which is a little bit less in amount than the other and stir to combine both.
4. Once thoroughly mixed, fill two large pastry bags with the two types of batters and then pipe out the white batter in the outer and innermost rings of one of the cake pans. Fill up the other ring with the chocolate batter. Alternate the process of filling for the other two pans and then remove the dividers from the pans. Pop the pans into the oven and bake for 20-30 minutes. While the cakes are baking, place a heatproof bowl over heat and pour the whipping cream in it.
5. Once the creams starts boiling, tip the chocolate into the bowl and stir until combined. Finally, stir-in the brandy. Once done, cool the ganache. To assemble the cake, spread a thin layer of ganache over one cake and then top with the other cake. Spread a second layer of ganache over the second cake and place the third cake on top. Finally, spread the ganache all over and around the cake until the cake is entirely covered.