How to make Checkerboard Cake - SK Khazana -
Alternate squares of chocolate and vanilla cake give a feel of a checkerboard
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chocolate sponge cake (चॉकलेट स्पौंज केक), Vanilla sponge cake (वेनीला स्पौन्ज केक)
Cuisine : Fusion
Course : Desserts
For more recipes related to Checkerboard Cake - SK Khazana checkout Tiramisu, Black Forest Cake, Tiramisu, Ice Cream Sandwich . You can also find more Desserts recipes like Mohanthaal Buttermilk Pannacotta with Strawberry Chocolate Cups With Chocolate Mousse Chocolate Fudge Pie
Checkerboard Cake - SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 2-2.30 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Checkerboard Cake - SK Khazana Recipe
Chocolate sponge cake 2
Vanilla sponge cake 2
Butter softened 1 cup
Icing sugar 4 cups
Cocoa powder 1 cup
Milk 4 tablespoons
Chocolate ganache as required
Mango cubes for garnish
Method
Step 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.
Step 2
Add cocoa powder and beat. Add milk and beat till well combined and the mixture is fluffy.
Step 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.
Step 4
Gently lift up the cake and place it on a parchment paper. Repeat the same process with the remaining sponges.
Step 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.
Step 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.
Step 7
Apply a thin layer of the buttercream. Repeat these layerswith the remaining sponge rings, alternating colours.
Step 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.
Step 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.
Step 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.
Step 11
Place the cake on a serving plate, cut into wedges and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
