Eggless Checkerboard cake
After looking at gazillion pictures of this beautiful patterned cake, I took it on myself to try it out. I did not use the mould for this one.
To my surprise, it looks like a lot of hard work, but it certainly is not.
All it needs is beautifully baked sponges, a yumm butter cream and frosting of your choice.
I made eggless version for this colorful delight with the following recipe.
Ingredients
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1 - 3/4 cups All Purpose Flour ... .
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1 cup Sugar ... .
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1 Tsp Baking Soda ... .
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1 Tsp Baking Powder ... .
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1/2 Tsp Salt ... .
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1 cup Milk .. .
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1/2 cup Oil ... .
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2 tbsps vanilla ... .
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1 Tsp Vinegar ....
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2 . food colors of your choice
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1/2 cup chocolate Semi Sweet …
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1/3 cup cream … .
Cooking Instructions
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1
Whisk the dry ingredients in a bowl.
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2
In a separate bowl, mix together wet ingredients.
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3
Combine the dry and the wet until well amalgamated.
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4
Whisk for 2 min, not more.
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5
Now divide the mixture in 2 bowls and add the color of your choice and mix.
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6
Pour in a lined baking tin and bake for 35-40 min in a pre heated 180C oven.
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7
Once they are done. Put them out on a cooling wrack and try to un-mould them after 10 min.
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8
Let them cool completely.
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9
For butter cream icing:
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10
I used this recipe on my blog. I didnt add any color to it.
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11
For the ganache:
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12
Heat the cream. Remove from heat and add the chopped chocolate.
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13
It must melt leaving behind a silky ganache.
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14
To assemble:
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15
You shall need- 2 round cutters of different sized. The aim is to achieve concentric circles out of the ready sponges.
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16
Once they are cut, carefully alternate the layers. Before inserting the ring, apply some frosting on the inside of the cake.
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17
Apply some butter cream on this and put the second layer on top. Apply butter cream around the cake.
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18
Now put the chocolate glaze on top of the cake and decorate as you please.
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19
I used chocolate vermicelli around the cake and gems on top of it.
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20
Cut the cake carefully.
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