Checkerboard Cake Recipe

Posted by
Rate It!
Checkerboard Cake
Add your photo!
Ingredients
13
Count
Nutrition
1129
Calories
Total time
180
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Grease and flour three 9 round cake pans.
  2. 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.
  3. Line bottom of each pan with 1 paper circle, pencil side down.
  4. In large heatproof bowl set over hot (not boiling) water, melt chopped chocolate. Stir in cocoa powder. Let cool to room temperature.
  5. In separate bowl, combine flour, baking powder, baking soda and salt. Set aside.
  6. 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.
  7. Beat in flour mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
  8. Stir 3 1/2 cups of the batter into melted chocolate.
  9. 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).
  10. Pipe chocolate batter to fill outer ring of each of 2 of the pans.
  11. Pipe white batter over middle ring, then chocolate batter over inner ring.
  12. In third pan, pipe white batter over outer ring, chocolate over middle ring and white over inner ring.
  13. Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, 20-25 minutes.
  14. Let cool in pans on rack for 10 minutes. Turn out onto rack; let cool completely.
  15. For the filling, place chopped chocolate in bowl.
  16. In saucepan, heat whipping cream over medium heat just until steaming. Pour over chocolate, whisking just until melted.
  17. Refrigerate until thickened but still spreadable, about 30 minutes.
  18. Whisk just until color lightens.
  19. Using serrated knife, trim tops of cake layers to make level, if necessary.
  20. Starting with 1 of the cake layers with chocolate outer ring, spread with 1/3 cup of the ganache.
  21. Top with cake layer with white outer ring; spread with another 1/3 cup of the ganache.
  22. Top with remaining cake layer.
  23. Cover top and side with remaining ganache.
  24. Refrigerate before serving.
  25. Some people may find it easier to use one of Checkerboard Cake Pan Sets available online or in local stores.
  26. /s/102-7283235-2715300?ie=UTF8&keywords=Checkerboard%20Cake%20Pan&search-type=ss&index=kitchen.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1129.17 Kcal (4728 kJ)
Calories from fat 560.88 Kcal
% Daily Value*
Total Fat 62.32g 96%
Cholesterol 251.59mg 84%
Sodium 372.7mg 16%
Potassium 860.36mg 18%
Total Carbs 125.36g 42%
Sugars 62.16g 249%
Dietary Fiber 6.98g 28%
Protein 17.58g 35%
Vitamin C 0.2mg 0%
Vitamin A 0.4mg 13%
Iron 6.8mg 38%
Calcium 269.5mg 27%
Amount Per 100 g
Calories 351.34 Kcal (1471 kJ)
Calories from fat 174.52 Kcal
% Daily Value*
Total Fat 19.39g 96%
Cholesterol 78.28mg 84%
Sodium 115.96mg 16%
Potassium 267.7mg 18%
Total Carbs 39g 42%
Sugars 19.34g 249%
Dietary Fiber 2.17g 28%
Protein 5.47g 35%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 13%
Iron 2.1mg 38%
Calcium 83.9mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 27
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top