Saturday, 27 June 2015

Checkerboard cake

Delicious coffee cake, with vanilla cream and the best chocolate glaze.  It looks so pretty when you cut it but it is so easy to make!


For the cake:

  • 1 cup caster sugar
  • 140g soft, unsalted butter
  • 2 eggs
  • 1 3/4 cup plain flour 
  • 2 rounded tsp baking powder
  • 150ml milk
  • 1tsp vanilla paste or vanilla pod
  • 3tbsp espresso coffee or coffee extract
  • 1tbsp cocoa powder 

  • For the cream:
    • 300ml double cream
    • 2tbsp icing sugar
    • 1tsp vanilla paste or pod
    For the glaze:
    • 4 tbsp caster sugar
    • 2 tbsp soured cream
    • 3 tbsp cocoa powder
    • 60g unsalted butter
    • 1 tsp gelatine

    To make the cake batter mix the butter with sugar until fluffy, then add the eggs, one at a time.  Mix until combined.

    Add flour, baking powder, milk and vanilla paste and mix until smooth. 

    Divide the mixture in half, then add cocoa powder and coffee to one part and mix until combined. 

    Pour both mixtures, into piping bags, then line three 20cm baking tins. 

    Pipe a dark circle around the base of the baking tin, then pipe a circle using vanilla mixture, then coffee, then vanilla again. You should have five circles in each tin.  

    Pipe the mixture into two tins staring with the coffee batter, then one starting with vanilla (this will be the middle layer). 

    Bake at 180C in a pre-heated oven, for about 20-25 minutes.

    Take the cakes out the oven and leave to cool.

    To make the cream place cream, icing sugar and vanilla in a bowl and whisk.  Spread a thin layer of cream on the first layer of cake, cover with the middle layer, then spread some more cream and cover with final layer. Spread the rest of the cream around the edges and on top of the cake. 

    To make the chocolate coating dissolve gelatine in a little bit of boiling water (2-3tbsp).  Place sugar, soured cream, cocoa powder and butter in a small saucepan and warm until the mixture is well combined and hot, add dissolved gelatine and stir.  

    Set aside until the mixture has thickened a little, then spread evenly around the cake. 


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