Decorated Checkerboard Cake Recipe
This stunning Decorated Checkerboard Cake is a visual masterpiece, perfect for any special occasion. Combining rich chocolate and light sponge layers with a delightful buttercream filling, this cake not only looks amazing but tastes divine. Whether you’re celebrating a birthday, a family gathering, or simply want to indulge, this cake will surely impress.
Servings: 10
Category: Desserts
Ingredients:
For the Dark Base:
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| All-purpose flour (00) | 220g |
| Dark chocolate | 200g |
| Unsweetened cocoa powder | 30g |
| Granulated sugar | 250g |
| Butter (unsalted) | 250g |
| Whole milk | 100g |
| Instant coffee powder | 1 tsp |
| Baking powder | 6g |
| Orange zest | 1 |
For the Light Base:
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Granulated sugar | 180g |
| Sunflower oil | 90g |
| Water | 95g |
| All-purpose flour (00) | 150g |
| Potato starch (cornstarch) | 50g |
| Baking powder | 6g |
| Salt | to taste |
| Vanilla bean pod | 1 |
For the Buttercream:
| Ingredient | Quantity |
|---|---|
| Butter (unsalted) | 175g |
| Granulated sugar | 75g |
| Water | 50g |
| Egg yolks | 90g |
| Vanilla bean pod | 1 |
| Powdered sugar (icing sugar) | 75g |
For Decoration:
| Ingredient | Quantity |
|---|---|
| Fondant (sugar paste) | 300g |
| Food coloring markers | as needed |
| Edible decorations | as needed |
Instructions:
Prepare the Dark Base:
- Chop and Melt Chocolate: Begin by coarsely chopping the dark chocolate. Melt it using a double boiler method, stirring occasionally until smooth. Once melted, set it aside to cool slightly.
- Mix the Wet Ingredients: In a stand mixer or large bowl, combine the melted chocolate, granulated sugar, and orange zest. Mix until well incorporated, then add the eggs one at a time, stirring to combine. Gradually add the milk and stir until smooth.
- Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gradually fold this mixture into the wet ingredients, ensuring everything is well mixed.
- Prepare the Pan: Butter and flour a 25cm x 17.5cm baking pan. Pour the dark batter into the pan and spread it out evenly. Bake at 180°C (350°F) for approximately 20-25 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
Prepare the Light Base:
- Whisk Wet Ingredients: In a mixing bowl, whisk together the eggs, granulated sugar, sunflower oil, and water using electric beaters until light and fluffy. Scrape the seeds from the vanilla pod and add them to the mixture.
- Sift Dry Ingredients: Sift the all-purpose flour, potato starch, baking powder, and salt into a separate bowl. Gradually fold the dry ingredients into the wet mixture until smooth.
- Prepare the Pan: Butter and flour another 25cm x 17.5cm baking pan. Pour the light batter into the pan, spreading it evenly. Bake at 180°C (350°F) for approximately 20-25 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
Prepare the Buttercream:
- Cook Sugar Syrup: In a saucepan, combine the granulated sugar and water. Heat gently, stirring occasionally, until the sugar dissolves. Once dissolved, increase the heat and bring the syrup to a boil. Use a sugar thermometer to monitor the temperature, and bring the syrup to 121°C (250°F).
- Whisk Egg Yolks: While the syrup is boiling, place the egg yolks in the stand mixer and begin whisking them until they start to thicken.
- Combine Syrup and Yolks: Once the sugar syrup reaches the desired temperature, slowly pour it into the egg yolks while whisking constantly. Continue to whisk until the mixture cools to room temperature.
- Finish the Buttercream: Gradually add the sifted powdered sugar and butter, one piece at a time, continuing to whisk until the buttercream is smooth and fluffy. Set aside.
Assemble the Cake:
- Cut the Light Cake: Cut the light base into 8 rectangular pieces, each measuring about 3 cm thick. These will form the checkerboard pattern.
- Assemble the Checkerboard: Brush the top of each rectangle with a layer of buttercream. Alternate the dark and light cake pieces in a 4×2 pattern, creating a checkerboard effect.
- Wrap with Buttercream: Once the checkerboard pattern is assembled, spread a thin layer of buttercream over the top and sides of the cake. Use a rolling pin to carefully roll the buttercream-covered checkerboard into a log. Transfer it to the serving platter and trim any excess buttercream.
- Decorate: Roll out the fondant and cover the entire cake with a smooth layer. Use edible markers to create designs or color the fondant if desired. Add edible decorations for extra flair.
- Final Touches: Once your cake is fully decorated, allow it to set for a few hours before slicing and serving.
Tips for Success:
- Make sure the cakes are completely cooled before assembling the checkerboard to prevent any melting of the buttercream.
- Use a sharp knife to cut the cake into perfect rectangles for a neat checkerboard pattern.
- Decorate creatively using food coloring markers, edible glitter, or fondant cutouts to make the cake even more festive.
This Decorated Checkerboard Cake is an impressive dessert that combines rich flavors and beautiful presentation. Perfect for birthdays, parties, or any occasion where you want to wow your guest
