Checkerboard Cake

Checkerboard Cake


Rasmi Viju


  1. 200 Grams unsalted Butter
  2. 400 Grams white sugar powdered
  3. 8 egg
  4. 400 Grams maida
  5. 2 Tablespoons baking powder
  6. 1 Tablespoon vanilla Essence
  7. 1 Cup milk
  8. 1 Teaspoon salt
  9. 2 Tablespoons coco Powder
  10. 200 Millilitres cream
  11. 4 Tablespoons Chocolate Chips


40 mins
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    Preheat oven to 180 C. Prepare 2 8" pans with parchment paper and set aside. (To make the batter please refer my White Sponge cake recipe)

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    Divide the batter in half, placing each in a separate bowl. Add chocolate powder into one bowl of batter until it is thoroughly combined.

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    Bake for about 20 minutes or until a toothpick inserted at the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

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    Chocolate Granache: (Easy)Place the cream in a small saucepan and bring to a boil and switch off immediately.Add the chocolate chips and stir gently.

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    Assembling the cake: Cut each cake into 3 circles uniformly using cutter/ lid. Now swap inner circle rings with opposite layer. Spread little ganache inside of each circle before putting in the next piece.

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    Spread with a layer of ganache. Place the second layer on top of the first and spread with another layer of ganache. Pour the rest of the ganache on the top of the cake and with a spatula gently spread the ganache. Refregerate for 1 hour.

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    Frost the cake and decorate it any way you like.

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