• Ingredients: 19
  • Serves: 12
  • Prep: 40 mins
  • Bake: 25 mins
  • Level: medium

Chocolate chequered cake with butter (unsalted), unrefined golden caster sugar, egg(s) (free range), vanilla extract, self-raising white flour, butter (unsalted), unrefined golden caster sugar, egg(s) (free range), vanilla extract, cocoa powder, self-raising white flour, butter (unsalted), unrefined golden caster sugar, egg(s) (free range), vanilla extract, pink food colouring, double cream, dark chocolate, strawberry jam. To make this chocolate chequered cake for 12 persons you will need 40 mins for preparation and 25 mins for baking.

Ingredients

For the vanilla sponge

  • 120g Butter (unsalted)
  • 120g Unrefined golden caster sugar
  • 2 Egg(s) (free range)
  • ½tsp Vanilla extract
  • 120g Self-raising white flour

For the chocolate sponge

  • 120g Butter (unsalted)
  • 120g Unrefined golden caster sugar
  • 2 Egg(s) (free range)
  • ½tsp Vanilla extract
  • 40g Cocoa powder
  • 70g Self-raising white flour

For the pink sponge

  • 120g Butter (unsalted)
  • 120g Unrefined golden caster sugar
  • 2 Egg(s) (free range)
  • ½tsp Vanilla extract
  • 2tsp Pink food colouring

For the chocolate ganache

For the construction

Directions

  1. Step 1For the vanilla sponge cake, cream together the butter and sugar until pale and fluffy, add the egg a little at a time along with the vanilla extract, beating in between each addition.

    For this step you will need

  2. Step 2Carefully fold in the flour. Pour the mixture into the prepared cake tin.

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  3. Step 3For the chocolate layer, cream together the butter and sugar until pale and fluffy, add the egg a little at a time along with the vanilla extract, beating in between each addition.

    For this step you will need

  4. Step 4Carefully fold in the flour and cocoa powder. Pour the mixture into the prepared cake tin.

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  5. Step 5For the pink  layer, cream together the butter and sugar until pale and fluffy, add the egg a little at a time along with the vanilla extract and pink food colouring, beating in between each addition.

    For this step you will need

  6. Step 6Carefully fold in the flour. Pour the mixture into the prepared cake tin.

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  7. Step 7Place the tins in the oven and bake for 20-25 minutes or until a skewer comes out clean.
  8. Step 8Leave the cakes to cool in the tins for a while then turn out onto a wire rack to cool completely. To ensure the cakes have a flat surface when you come to put the cake together, turn the sponges upside down to cool on the rack. So the base becomes the top of the sponge.
  9. Step 9To make the ganache, pour the cream into a saucepan and heat gently until it just reaches boiling point, remove from the heat and add the chocolate pieces. Beat vigorously with a wooden spoon until the mixture comes together and is dark, glossy and smooth. Then leave to cool at room temperature.

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  10. Step 10To construct the cake you need a 6cm cutter and a 13cm cutter (or something of these dimensions that you can cut around). Making sure you start centrally on the first sponge layer, cut a 13cm disc out of the centre, then cut a 6cm disc out of the centre of this and carefully separate the rings. Repeat this with the other 2 sponge layers.
  11. Step 11Warm the strawberry jam and brush over the top surface of one of the layers, then carefully place the next layer on top. Brush this with jam and place the final layer on top.

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  12. Step 12Cover the cake with a layer of the cooled chocolate ganache, using a palette knife to smooth the ganache.
  13. Step 13To finish fill a piping bag fitted with a star nozzle with the remaining ganache and pipe stars around the base and top edge of the cake.