Checkerboard cake recipe / كيك الشطرنج - CookingWithAlia - Episode 391
Today we are making Checkerboard cake! I will show you how to make the cakes, and my friend Bouchra (Ma Fleur D'oranger) will show you how to assemble them! fun times!
To watch how to make chocolate ganache and assemble the cake
LINK TO BOUCHRA'S VIDEO:
WRITTEN RECIPE:
INGREDIENTS:
For the chocolate cake:
• 2/3 cup (85g) all purpose flour
• 130g dark chocolate
• 3 eggs
• 1/4 cup (55g) white granulated sugar
• 1 teaspoon baking powder
• 1/3 cup (85g) butter (softened)
For the orange cake :
• 1 1/3 cups (170g) all purpose flour
• 2/3 cup (130g) white granulated sugar
• 1/2 cup (130g) butter (softened)
• 2 eggs
• 1 teaspoon baking powder
• Zest of 1 orange
RECIPE STEPS:
CHOCOLATE CAKE:
1- Place the dark chocolate in a bowl, and microwave in 30 seconds intervals until the chocolate has melted. Don’t forget to mix in-between to avoid burning the chocolate.
2- Using a hand mixer, cream the softened butter with the sugar.
3- Add the eggs one at a time, beating each in between.
4- Add a little bit of the melted chocolate into the egg mixture, and mix using a spatula. Then continue adding the chocolate until you incorporate all of it.
5- Sift in the flour, baking powder, and a pinch of salt.
6- Use a spatula to incorporate the dry ingredients within the chocolate mixture.
7- Prepare your baking pan: butter your mold (round mold, 24 cm / 9.4 inches) place parchment paper, then butter the parchment paper.
8- Pour the chocolate batter into the mold and smooth the surface with a spatula.
9- Bake in a pre-heated oven to 360 F / 180C for around 20 minutes.
To check if the cake is ready, gently touch the center of the cake with your fingers – if should feel firm and springy.
10- Remove the cake from the mold and place in the refrigerator to cool completely before using it.
ORANGE CAKE:
1- First grate the orange, as we need some orange zest.
2- Using a hand mixer, cream the softened butter with the sugar.
Then add the eggs orange zest, and a pinch of salt. Mix.
3- Sift in the flour and baking powder. Mix.
4- Prepare your baking pan and pour the batter into the mold. Smooth the surface with a spoon.
5- Bake in a pre-heated oven to 360 F / 180C for around 20 minutes.
To check if the cake is ready, gently touch the center of the cake with your fingers – if should feel firm and springy.
Remove the cake from the mold and let it cool down completely before using it.
Once both cakes are cooled down, you are ready to assemble them ! Now Watch Bouchra’s video to see how to make this amazing chess cake !!! Bon appetit !
NordicWare Checkerboard Cake Pan Set
The NordicWare Checkerboard Cake Pan Set is made up of three round aluminum cake pans, plus a magic checkerboard insert.
It almost appears to be magic, but is simple enough for kids to make. Create clever treats and delectable desserts. Ideally suited for gift-giving as well.
EGGLESS CHESS BOARD CAKE RECIPE l CHECKERBOARD CAKE l WITHOUT OVEN CHESS CAKE
Today i bring to you the most creative cake making recipe EGGLESS CHESS BOARD CAKE. hope you all like this.
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INGREDIENTS & PROCESS:
1 CUP OIL
1 CUP CONDENSED MILK
2/1/4 CUP ALL PURPOSE FLOUR
1 CUP POWDER SUGAR
2 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 CUP MILK
DIVIDE THE BATTER IN TWO PORTION
MIX 1/4 CUP COCOA POWDER WITH ONE PORTION
TWO 7 INCH CAKE MOULD
POUR THE BATTER INTO THE MOULD & SPREAD EVENLY
LET IT COOL COMPLETELY
CLEAR THE EDGES
LEVEL THE TOP OF THE CAKE
DIVIDE THE CAKES IN TWO LAYERS
1 CUP CHOPPED DARK CHOCOLATE
1/4 CUP HOT MILK
CUT OUT 3 CIRCLES IN EACH LAYER
SPREAD CHOCOLATE GANACHE
THEN PLACE A CHOCOLATE CAKE CIRCLE
THEN PLACE THE CENTERPIECE OF THE VANILLA CAKE
SPREAD CHOCOLATE GANACHE
THEN PLACE A VANILLA CAKE CIRCLE
THEN PLACE THE CENTER PIECE OF THE CHOCOLATE CAKE
SPREAD CHOCOTALE GANACHE OVER THE LAYERS
PLACE THE LAYERS ONE AFTER ANOTHER
COVER THE CAKE WITH CHOCOLATE GANACHE
WHITE CHOCOLATE CRUMB ON THE TOP
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Checkmate! Cotton Soft Checkerboard Cake | Vanilla Sponge Cake | Chocolate Sponge Cake Recipe
Cotton Soft Checkerboard Cake – Today is the first day of Chinese New Year. So excited to have this video uploaded. The cake turned out so soft and fluffy. Since it’s a checkerboard design, thought of a chess set of on. I also stumbled on a silicon chess could, it’s so adorable with those little chess ornaments. Love the knights, my favourite chess move (L move). This cake has incredible flavours of both vanilla and chocolate, with mocha ganache in between layers and top with whipped cream. Hope you’re inspired to make this as a birthday cake or a party cake, incredible presentation that will impress your guests. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Cotton Sponge Cakes
I am using 7x7-inch pan
-Vanilla Cake Batter
3 egg yolks
25g [1½ tbsp] fine sugar
36g [2½ tbsp] oil
30ml [2 tbsp] milk
1 tsp vanilla extract
¼ tsp salt
60g [½ cup] cake flour
-Chocolate Cake Batter
3 egg yolks
25g [1½ tbsp] fine sugar
36g [2½ tbsp] oil
30ml [2 tbsp] milk
1 tsp vanilla extract
¼ tsp salt
42g [¼ cup + 1 tbsp] cake flour
18g [2½ tbsp] cocoa powder
6 egg whites
½ tsp cream of tartar
75g [¼ cup + 2 tbsp] fine sugar
• Mocha Ganache
200g [1½ cup] dark chocolate
200g [¾ cup + 1½ tbsp] whipping cream, hot
12g [2 tsp] instant coffee
30g [2 tbsp] fine sugar
• Whipped Cream
60g [¼ cup] whipping cream
syrup
[1 tbsp sugar + 2 tbsp hot water]
• Decorations
100g [1 cup] semi-sweet chocolate, chopped
20g [1 tbsp] honey
25g [¼ cup] white chocolate
Silicon chess mould
Instructions:
• Cotton Sponge Cakes
1. Preheat oven 160°C/320°F.
2. Separate the eggs. Add 3 egg yolks into each mixing bowl.
3. In one of the 3 yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, milk, vanilla extract and salt. Mix vigorously until well combined.
5. Sift in the flour. Whisk and fold in a circular motion, do not over mix. Set aside.
6. Repeat the same process for the other 3 yolk bowl. Add sugar. Mix vigorously until well combined. Add in the oil, milk, vanilla extract and salt. Mix vigorously until well combined. Sift in the flour and cocoa powder. Whisk and fold in a circular motion, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed.
8. Add half of the egg whites into the vanilla batter in 3 batches. Fold in a circular motion until combined. Switch to a spatula and continue folding until combined, do not over mix.
9. Add the remaining egg whites into the chocolate batter in 3 batches. Fold in a circular motion until combined. Switch to a spatula and continue folding until combined, do not over mix.
10. Transfer each vanilla batter and chocolate batter into a 7x7-inch pan respectively. Drop the pan on the table to release bubbles.
11. Bake in preheated oven at 160°C/320°F or until an inserted skewer comes out clean.
12. Remove the cake from the pans, cool them completely before slicing.
13. Slice each of the cake into 2 slices, I trim off the top and bottom to make them completely crust free.
14. Using a 4x4 inch and 2x2 inch square mould to cut the middle, forming alternative vanilla and chocolate cake sheets. Set them aside for assembly later.
• Mocha Ganache
1. In a bowl, add the dark chocolate coins.
2. Heat the whipping cream in a milk pot. Add instant coffee and sugar, stir until well dissolved.
3. Add the hot cream mixture into the dark chocolate coins. Let it sit for 5 minutes.
4. After 5 minutes, mix until the mixture is combined and smooth and no lumps. If there is still lumps, microwave a few more seconds and mix again until lumps free.
5. Cover and refrigerate for at least 30 minutes until the chocolate is hardened.
6. Mix the chocolate with an electric mixer until smooth, creamy and stiff.
• Whipped Cream (for the cake top)
1. In a mixing bowl, add whipping cream and sugar.
2. Mix until stiff peaks, do not over mix.
• Decorations
1. Melt the semi-sweet chocolate and white chocolate separately.
2. Pour about three quarter of the semi-sweet chocolate on a non-stick parchment paper. Spread evenly to a thin layer. Refrigerate for 4-5 minutes.
3. Transfer the remaining chocolates onto a piping bag. Pipe into the prepared chess mould. Refrigerate 10-15 minutes or until they are set.
4. Cut the layer of chocolate into square.
5. Remove the chess chocolate from the mould. Pipe a thin layer of respective chocolate to stick the pairs together.
6. Decorate on top of the cake.
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Checkerboard Cake Recipe - Black and White Cake
A checkerboard cake is impressive and surprisingly easy to make. Four layers of vanilla and chocolate cake frosted with chocolate ganache create this wonderful checkerboard effect. A fun new way to decorate a cake!
Get the full recipe with progress pictures here -
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