Checkerboard Cake

 INGREDIENTS (for both the cakes)
  • 300g all purpose flour
  • 100g unsweetened cocoa powder
  • 4 teaspoons baking powder
  • 400g unsalted butter
  • 400g sugar
  • 6 eggs
  • 4 teaspoon vanilla essence

FROSTING:

  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 cup white sugar
  • 1/4 cup butter
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. preheat oven to 180c
  2. For the first cake, cream 200g of butter and 200g of sugar until light and fluffy, beat in 3 eggs one at a time. Add 200g flour (mixed with 2 teaspoons of baking powder) beat well; stir in 2 teaspoons of vanilla. Bake for 30 min.
  3. For the second cake, cream 200g of butter and 200g of sugar until light and fluffy, beat in 3 eggs one at a time. Add 100g flour and 100g of cocoa powder (mixed with 2 teaspoons of baking powder) beat well; stir in 2 teaspoons of vanilla. Bake for 30 min.
  4. After both cakes are done baking, let them cool before you start cutting them ( otherwise they crack)
  5. using a cookie cutter or stencil to slowly cut out the circles from each off the cake as they would fit like puzzle pieces.
  6. Put a layer of frosting in between and stack them on top of each other and finally frost the entire cake.

For the frosting:

You can definitely use store bought chocolate frosting but if you would like to make your own:

In a saucepan, combine sugar, cocoa powder, milk, butter, and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency.285ec3a2a817fa491ea57ea4807ef490

NOTE:

  • You can increase the number of layers this cake has but remember to alternate the color while stacking.
  • I have also tried making the top layer with ice cream instead of frosting, you can try it too just remember to let it set in the freezer.

If you tried making this recipe leave a comment down below on how it turned out or if you have any questions.

 

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