Checkerboard Chocolate Cake
Hi ALL, Hope you had a wonderful New Year holiday and wishing everyone all the best in 2011. Here is the Chocolate checkerboard cake that I made for the New Year’s Eve celebration. Hope that you love this pretty cake as much as I do. I used the checkerboard cake pan for making this pretty chocolate cake with peanut butter chocolate crispy rice as filling and ganache cream to cover the whole cake.
This cake pans was a gift from my dear blogger friend, Biren of Roti and Rice, click here and see what nice gifts she sent me. Biren is celebrating her 1st Blog Anniversary and having a cookbook as a giveaway, please check on her great blog and join the giveaway. You might be one of the lucky winner ๐
Stunning cake, right?
Here is the recipe
250g Butter, room temperature
380g Sugar
3 Eggs
2 tsp Vanilla extract
500g All purpose flour
3/4 tbsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 cups Milk
2 tbsp Chocolate paste
Method:
- Preheat oven to 180C. Spray pans with vegetable pan spray.
- In large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, and vanilla, mix well.
- Combine flour, baking powder, baking soda and salt. Add to butter mixture alternately with milk, mix well after each addition. Continue beating 1 minute. Divide batter in half. Stir in chocolate paste into half the batter, mix well.
- Place Batter Dividing Ring into one prepared pan.
- Pour chocolate batter in outer and center sections and plain batter in the middle section. Fill sections halfway. (**for convenient filling, place batter in disposable piping bag)
- Remove ring from pan by carefully lifting straight up on handles. (mine is not straight.. is a curvy checkerboard…hahaa..). Bake 25-30 mins or until skewer inserted in center comes out clean. Cool in pan for 5 minutes. Remove from pan and cool completely.
- Rinse and completely dry ring and place ring in 2nd prepared pan and repeat the same step.
- For the 3rd pan, pour plain batter in outer and center sections and chocolate batter in the middle section. Remove ring from pan as before and bake at the same temperature.
Ganache Cream
200g Semi-sweet chocolate ~ chop to small pieces
50g Valrhona 66% chocolate ~ chop to small pieces
40g Butter
200g Whipping cream
one small bottle (300g) of Peanut butter chocolate crispy rice
In a large bowl, put in the chocolate pieces and butter together. Boil whipping cream and pour hot whipping cream over chocolate pieces. Use hand whisk to stir chocolate pieces till smooth and add 1 tsp vanilla extract, stir well and set aside.
Assemble Cake
- Position layer with chocolate cake on outside onto serving plate, spread top with peanut butter chocolate crispy rice.
- Position layer with plain cake on outside on top of first layer, spread top with peanut butter chocolate crispy rice.
- Position final layer, then pour ganache cream on entire cake. Decorate as desire.
Enjoy
Hi, may I ask if you actually bake the 3 batters separately? Will the 2nd and 3rd batters be affected since they won't be baked immediately? Thanks.
Hi Janet, Yes, I baked the batters separately. I followed this recipe from the pan packaging and the the cake turned out well.
Thank you so much!! I'll definitely check it out ๐
Dhanya
Hey Ann, I know this is incredibly late but I just came across your post while looking up checkerboard cakes! That's an amazing cake you've got there!! Do you know where I can get a checkerboard cake pan in Singapore? I'd really like one. Thanks in advance!!
Dhanya
Hi Dhanya,
I think this cake pan is available at Chong Trading, 1 Coleman Street The Adelphi #02-09, Singapore 179803. Tel:+65 63360560
Happy New Year!
@Sue
Hi Sue,
So good to hear you made this chocolate cake. How I wish I can see your cake ๐
As for those vertical line, just hold the scraper upwards on the side of the cake and rotate the turntable with the other hand. This must be done immediately after you have pour the chocolate on the cake to get a smooth look.
Happy Baking ๐
Hi Ann, this is Sue again. I have baked a 6" chocolate cake using chocolate mousse recipe from your banana chocolate cake and the ganache here. It's really delicious as it's not too sweet. My daughter even begged me for 3rd slices! I'm going to bake a bigger for my niece birthday. May I know how did you do those vertical line at the sides? Did you do it before chilling the cake? Thanks for sharing great recipes and the detail of each steps.
Hi Anncoo, thanks very much to your prompt respond. You are right that smaller packet whipped cream is more expensive than 1l one. I guess I'll try to do more baking that use whipped cream but of course not too much. I like your cake baking and decorating. It's usually simple and yet elegance. I hope my baking skill can be as good as yours one day.
@Sue
Hi Sue,
Yes you're are right. The butter will becomes soft but will not melt. Of course the ganache will be firmer because there is chocolate in it but if you leave it outside for about half hour choc cake will become softer.
I usually used the blue one since the very first time really don't know the different. The smaller packet of the whipping cream is quite expensive, I think is around $4 for 200ml, why not take the 1L packing. Cover the unused cream with a cling wrap or plastic and store in the fridge,it will last for about 10 days.
Hi Anncoo, I'm gonna try out my first chocolate ganache and need some guidance from you. I have seen other recipes mainly use dark chocolate and whipped cream. Am I right to say that adding butter will reduce the chance of ganache to melt? If we keep the cake in fridge, will the ganache become firmer than those without butter? Phoon Huat is selling 2 types Millac whipped cream, one in blue color while the other in yellow. Do you know the different? I'm hesitating of buying it as the package is big. Do you any recommendation for smaller packet one? I would much appreciate your reply to my questions.
Your cake looks gorgeous! I want to try soon ๐
Thanks hatesracist! Hope to see your post soon ๐
@Cookie
Hi Cookie,
Of course I remember you… I was very much inspired by your blog before I started mine.
Thank you very much for your encouragement, still got a lot to learn from bloggers :))
Take care!
Ann,
thanks for remembering me!
Life is rather hectic & busy in London, but the family is doing fine otherwise.
Your baking & cooking is gaining great momentum just by looking at the comments you attracted in every post – KEEP IT UP! ๐
@Cookie
Thanks Cookie ๐ How are you? Must be very busy life in London.
This is the kind of cake you bake to impress!!! I surely AM!
Absolutely gorgeous!
Happy 2011 Anncoo ๐
@Anonymous
Ruth ~ I can't tell you the difference because I've never used Nestle cream before. If you're are afraid the ganache will melt, you can increase a little of butter and chocolate pieces. I wonder how long you want to put the cake outside the fridge?
The cake itself is more like a soft pound cake not really soft like sponge cake and it is about 4" tall, it is also quite filling..so don't cut too thick when served.
@Penny, Ju ~ Thank you ;D
Claudia ~ Same to you too ๐
Erin ~ TKQ~!
Bren ~ Thank you for your compliment ๐
1. Can i use canned Nestle Cream instead of the whipping cream for the ganache? Will taste n texture be similar cos i dont want ganache to melt easily.
2. What is the diameter n height of this cake? Thks alot, Ann for helping.
Ruth:)
Wow this cake looks so stunning inside out.! Wish I have the cake pan too..:) thumbs up to u Anncoo !:D Happy New Year to u again.
What a beautiful cake! You did such an amazing job!!!
You did a phenonmanal creation and it looks incredibly moist and yummy.
Anncoo, here's wishing you the very best for this newest year!
Flavourful wishes,
Claudia
Ann, I don't know how you do it, but you are amazing.
oh wow! This cake looks so amazing. happy New year to you too ๐
@Anonymous
1. Never use cake ring for ganache cream or buttercream. You will mess up the chocolate because the cream will sticks to the cake ring.
2. You must lift the cake with care especially sponge cake.
3. When you place cake on top of the cream you can gently push the cake to straight line. But actually its really doesn't matter about the accuracy, look at my last picture, it's not straight at all.
4. I think choc crispy rice is better because it is crispy while the peanut butter is creamy.
Please refer http://anncoojournal.blogspot.com/2009/05/peanut-butter-chocolate-cispy-rice-cake_8210.html
1. Do you use a cake ring to assemble the cake?
2. any tips on how to lift the sponge cake onto cake ring without breaking it?
3. how to align the 3 layers so accurately in checkerboard pattern?
4. will it taste gd with peanut butter instead of choc crispy rice?
thks, Liz
@Anonymous
Of course you can use choc buttercream if you like. Actually this recipe is using choc buttercream but I never like buttercream on my cakes.It is OK to use ganache cream and its definitely can stand within an hour, ganache will becomes soft but will not melt.
@Anonymous
May, yes I used Phoon Huat Millac whipping cream because it is not sweet.
Sarah – Thank you. I love those moulds you have in your blog.
Wen ~ Thanks.
Allie ~ Thank you.
Magic of Spice ~ Thanks. Happy New Year to you too!
Juliana ~ Same to you too!
@Lyndsey
Lyndsey, you have this pans? Must use it, I am sure you can do a good job on this and thanks for including me to Tailgating Time ๐
@Tanantha @ I Just Love My Apron
Yes, Biren compliment me on this lovely cake. I am the one who should thanks her for sending the cake pans to me.
@Pavithra
Hi Pavithra, So glad you're here again. Happy New Year to you too!
@Thas@Cooking with Thas
Thas, Thank you very much for your compliment. I'm flattered by your words *-*
@Blessed Homemaker
Better use, don't waste ;))
Does the ganache cream in this recipe hold well for at least an hour in room temp or will it melt easily? Is choc buttercream coating less easy to melt in Spore weather? Do you think the choc buttercream will be a suitable coating for your checkerboard cake? Thank you
Hi Ann, the whipping cream used for the ganache is it from Phoon Huat Redman Whip Topping? Or is it the Millac Dairy Whipping Cream used for cheesecake? thks alot for your help ๐ May
Anncoo, beautiful cake…love it…and the photos are just great! Happy New Year…to you and your family!
Absolutely stunning ๐
Hope you had an amazing Holiday and have a glorious 2011!
Stunning cake! This is such an ingenious idea and very pretty too ๐
wow..very impressive!
Happy New Year ๐
I remember the photos of when you got the pan as a gift.
The results are very effective and your cake seriously impressive. Well done !
Ann, what a gorgeous cake…it not only looks good it looks like it tastes amazing! I have one of the pans to make a checkered cake and am sorry to say that I have never used it. I don't even know what I did with it. I know it wouldn't of looked this good! Thanks for linking it to Tailgating Time!
The cake is too pretty!!! I don't wanna destroy the beauty but the flavor sounds really good. Dilemma – eat or keep. Great work Ann! That's so sweet of Biren to send you those. She will be very happy to know you've got a good use of out it!
Wow that looks absolutely gorgeous Ann .. Love the new look of ur space. Wish You Happy New Year !!!
I call this as the perfect way to celebrate New year, in fact any occasions. I was looking at this post and couldn't resist showing this to my colleagues, they all screamed: WOW! I truly appreciate your attention to detail while decorating the cake. You deserve to be on "ace of Cakes", Food network channel. Wishing you and your family a Happy New year!
I bought a checkered board pan online from USA along with some silicon cake pans but they are still sitting in my cupboard (it had been more than 2 years) :p
Nice work Ann, you never fail to impress me with your skills.
@neyeeloh
Esther, I'm sure you can do it too!
@KidsDreamWork
Ai Ping, So happy to see you again!
Happy New Year ๐
@Martha (MM)
Thank you very much for including me.
@tasteofbeirut
Happy New Year to you too!
Oh..you give the cake pans away, perhaps you can borrow it.. ;DD
Thanks everyone for your lovely comments.