Chocolate Checkerboard Cake Best Recipes

CHECKERBOARD CAKE RECIPE BY TASTY

Ingredients:

• 1 chocolate cake, prepared, 9 inches (23 cm)
• 1 yellow cake, prepared, 9 inches (23 cm)
• chocolate frosting

Steps:

• Slice the top of both cakes to create a flat surface.
• Cut both cakes in half widthwise to create four cakes.
• Place a small plate on top of the cake and cut around to create a smaller circle.
• Place a glass in the middle of the cake and cut around to create an even smaller circle.
• Assemble the first layer by placing the outside chocolate ring on a plate or cake stand. Insert the next yellow cake ring and then the inner chocolate cake ring.
• Frost the cake with a thin layer of frosting in between each layer.
• Continue forming layers alternating the colors on the outside.
• After the fourth layer frost the entire cake and cool in the refrigerator.
• Slice and serve.
• Enjoy!

CHOCOLATE CHECKERBOARD CAKE

Ingredients:

• 1 box Betty Crocker™ Super Moist™ yellow cake mix
• 1 cup milk
• 1 package (3 oz) cream cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1/4 cup unsweetened baking cocoa
• 1 container Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

• Heat oven to 350°F. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer's directions.
• In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Divide batter in half; stir cocoa into half of the batter.
• Spoon batter into each pan and using divider ring, following manufacturer's directions.
• Bake 18 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
• Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Store loosely covered.

CHECKERBOARD CAKE

Ingredients:

• 3 ounces dark chocolate
• 2 tablespoons unsweetened cocoa powder
• 1 cup butter, at room temperature
• 1 1/2 cups sugar
• 5 eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• 3 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 10 ounces dark chocolate
• 1 cup whipping cream

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.