Classic Checkerboard Cake with Chocolate Mousse

Hello, hope you all are having a cakelicious Friday! Yes as you got from my wave it’s all about cake today. And I’m glad to share it with you. It is not any ordinary cake. It is a special one; not only for the unique taste/texture but also it is full with my so many firsts.

First thing needs to be done first; introduction of the cake. It is Classic Checkerboard Cake with Chocolate Mousse filling. The cake has basic vanilla and chocolate sponge as the base, skinny chocolate mousse as filling, dairy free whipped cream as frosting and finally chocolate cream ganache with white chocolate garnishing. Phew! But I can say with an honor; ‘What a cake’!

This cake is very close to my heart. As I mentioned before it is not only made of regular ingredients, it contains my love. This is the first cake on which I’ve tried frosting with whipping cream and it dint give me any chance to use ‘f’ words; not for a single time. Then again it is also my first attempt of layered cake. And last but most importantly it is my first cake on order which went to the happy customer smoothly. It should be enough to call for a celebration.

Now it’s time for an honest confession. I prepared this cake on last December and was waiting for a (imaginary) right moment to share it with you all. But then weeks after weeks I realized (again) that the ‘right moment’ will never ever come if I don’t share it. So it is my ‘that moment’ to share and here is it for you.

Long before I actually saw the similar cake on a movie; since then I had nourished my wish to make the same. Last year when I was looking for some new baking pans/molds in an online shopping site I found this baking pan including a basic recipe and I bagged it immediately. I twisted molded the recipe according to myself; specially the buttercream frosting/filling. I personally prefer my nondairy whipping cream instead. I also used buttermilk instead of regular milk/water; it adds a bit tangy flavor and makes the cake super moist. In a whole it is definitely a cake to worth all the hard work.
You can get the checkerboard pan from here http://www.zansaar.com/norpro-checkerboard-cake-pan-p-NORSLMKC2

Here is my elaborate step by step Classic Checkerboard Cake recipe for you all.

Preparation Time: 10 mins

Cooking Time: 60 mins

Resting time: 60 mins

Total Time: 130 mins

Yield: 10-12 servings (three 10” round cake)

Ingredients:

For the sponge cakes:

All-purpose flour: 3¼ cup + 1 tbsp (for greasing)

Baking powder: 1 tbsp

Baking soda: 1 tsp

Sugar: 1½ cup, powdered

Cocoa powder: 2 tbsp

Dark chocolate: 85.5g

Butter: 1 cup + 1 tbsp + 1 tbsp (for greasing)

Egg: 5, large

Vanilla essence: 2 tsp

Buttermilk: 1½ cup

For the filling:

Skinny Vegan Chocolate Mousse which will need the following ingredients

Dark chocolate: 285g

Whipping cream: ½ cup

For Frosting & Ganache:

Dark chocolate: 15g

Whipping cream: ¼ cup

Garnishing:

White chocolate: 1/3 cup

Equipment:

Sieve

Whisk

Electric beater

Large mixing bowl

Small mixing bowl
Small saucepan

11” round baking pan

Preparation:

Before starting the prep work, one should keep one thing in mind that this is a delicious cake with very very lengthy process. So one has to be patient and organized; otherwise entire hard work will end up in a big fat mess. And make sure all ingredients are at room temperature (unless mentioned) and also measured correctly in appropriate measuring instruments. In a large bowl sieve and sift all dry ingredients (flour, baking powder & baking soda) together. Repeat the process one more time. Keep aside until needed.

Cream butter (reserve 1 tbsp) and sugar together with electric beater until it becomes fluffy and pale in color.

Add eggs one by one (one at time) and continue beating. Take care not to overbeat. (See Tips)

Add vanilla essence and beat for 30 secs. The batter will become more airy.

Add 1/3 portion of the flour mixture into the batter and mix gently with a rubber spatula. When there will be no visibility of flour pour ½ of the buttermilk into the batter and continue mixing in the same manner. (See Tips)

Repeat the process until entire flour and buttermilk are mixed with the batter. Make sure there are no lumps at all. Now the base batter is ready. Cover it with a cling film and set aside.

Take chocolate and reserved 1 tbsp butter in a small bowl and microwave for 1 min (remove from oven and stir in every 15 secs). Sieve and sift the cocoa powder and mix gently to make the batter lump free. (See Tips)

Once the chocolate mixture is still warm but not hot, add 3½ of the base batter into it and mix very gently. Now both flavored cake batter is ready. (See Tips)

Grease the pan with softened butter and dust the same with flour. Tap off the excess flour. Set in the ring properly. Pour the chocolate mixture in the outer and inner ring and vanilla batter in the middle ring. (See Tips)

Now carefully remove the ring and tap the pan few times on the kitchen counter to get rid of air bubbles, if any presents. Set the ring in the second pan and follow the same. Make sure to fill the 2/3 of the pan so that the cake can rise properly. (See Tips)

Again set the ring in the last pan and this time fill the outer and inner ring with vanilla butter and the middle ring with chocolate batter. Bake the cakes in preheated (180⁰C) oven for 20-30 mins (for each cake), depending on your oven. (See Tips)

Remove the cakes from oven and set on wire rack to cool down; once it is easy to handle remove from pan and rest on wire rack until cool completely. (See Tips)

Prepare the filling and ganache while cakes are cooling on wire rack. For the filling I used my Skinny Vegan Chocolate Mousse. For the frosting whip the cream with 1 tsp of icing sugar for 5 mins or until cream is ready with hard peaks. Reserve 2/3 of the cream in a clean bowl and add rest 1/3 of the cream in a saucepan. Heat on low flame until cream is warm, add chopped chocolate and fold gently until chocolate melts & blends completely. (See Tips)

Now arrange the three cakes and cut off the top to get the even level. Place the bottom layer (chocolate on outer circle) of the cake and dump 1/3 of the chocolate mousse and spread evenly with spatula. (See Tips)

Place the second layer (vanilla on outer circle) and make a layer of filling place the last layer (another chocolate on outer circle).

Dump the frosting on the top and the sides. Level with spatula to cover the entire cake. (See Tips)

Now pour the ganache on the top and let it flow down. Your cake is good to go like this only. But if you want to decorate it more go ahead like I did with white chocolate. (See Tips)

Classic Checkerboard cake is ready to rock. Make sure to dip the knife in warm water just before slicing the cake. Thus chocolate layer will be intact with the slices. This cake is huge and perfectly capable to satisfy 10-12 persons. Excess cake can be refrigerated in airtight container. Taste will be good upto 3-4 days.

Tips:

1. Don’t overbeat the butter & sugar. This will yield grainy texture and cake won’t be as fluffy as expected.

2. Don’t pour the flour and buttermilk together it will be hard to mix and also mixture will turn into a lumpy form. It is preferable to maintain the ratio for a smoother result.

3. In the beginning it will be all dusty mess while mixing chocolate and cocoa powder, but don’t panic it will be smoother with the mixing.

4. Don’t wait to cool down the chocolate mixture; it will form a hard lump. If it turns to hard by any chance, microwave it for 15-30 secs and mixture will be okay to work with.

5. Greasing and dusting the baking pan will make sure that cake won’t stick to it while baking.

6. Between switching the ring into the pans make sure to dip the ring into warm water and gently wipe out with clean kitchen towel. This will make sure keep the fine lines neat.

7. Tapping the baking pan with mixture will help to release air bubbles from inside the batter, if any forms. And the batter will be spread evenly in the pan.

8. Keep checking after initial time specified. It may take 10-15 mins more depending on your oven.

9. Sometimes top of the cake gets the perfect brown color but inside still remains jiggy. Don’t worry about it. Cover the top with a heavy duty foil and continue baking for 10-15 mins more. This will prevent the top from over baking or burning while inside of the cake will continue to bake.

10. Don’t touch or try to cut the cake while it is hot. It is damn fragile now. Allow it to cool. Once it is cooled it will be firm.

11. Keep the mousse, ganache, filling in separate clean glass bowls and cover with cling film until needed. Remember, less air contact means better taste.

12. While spreading the filling between layers, remember to leave ½” on the sides. When the layers will be done, filling will be spread automatically by the pressure.

13. If you are not in hurry it is advisable to refrigerate the cake for 1 hr. to overnight. It will help to set the entire cake.

14. First allow to set the ganache then go with more garnishing.

Checkmate!!!

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