Checkerboard Cake - SK Khazana

Ingredients list for Checkerboard Cake - SK Khazana

• 2 Chocolate sponge cake
• 2 Vanilla sponge cake
• 1 cup Butter softened
• 4 cups Icing sugar
• 1 cup Cocoa powder
• 4 tablespoons Milk
• as required Chocolate ganache
• for garnish Mango cubes

Method

1. Take butter in a large mixing bowl, add sieve the icing sugar into the bowl. Beat well with an electric hand beater. Add the remaining sugar and mix till the mixture turns fluffy and pale in colour.
2. Add cocoa powder and beat. Add milk and beat till well combined and the mixture is fluffy.
3. Trim the top of 1 dark chocolate sponge to even out the surface. Place a small plate on it and cut around to create a smaller circle. Place a large cookie cutter in the centre and press it to create another smaller circle.
4. Gently lift up the cake and place it on a parchment paper. Repeat the same process with the remaining sponges.
5. Apply a little butter cream on a serving plate, place the outer ring layer of the chocolate sponge. Insert the next vanilla sponge ring and the inner most chocolate sponge layer.
6. Spread a some buttercream on top evenly. For the second layer, place the outer ring of the vanilla sponge, insert the inner ring of chocolate sponge and the inner ring later of the vanilla sponge.
7. Apply a thin layer of the buttercream. Repeat these layerswith the remaining sponge rings, alternating colours.
8. Apply the remaining buttercream on top and the sides of the cake. Dip the palate knife in hot water and level the sides and the top of the cake.
9. Transfer the remaining buttercream into a piping bag fitted with a star nozzle and pipe out rosettes on one side of the top of the cake.
10. Take chocolate ganache in another piping bag and pipe out drops in between two buttercream rosettles. Place mango pieces decoratively and garnish with dried rose petals. Refrigerate until use.
11. Place the cake on a serving plate, cut into wedges and serve.