Cake adapted from Brad
90g bittersweet or semisweet chocolate
1 1/3 cups milk
1 tablespoon vanilla
1 cup plain flour, sifted
3 cups self raising flour, sifted
2 cups sugar
1 teaspoon salt
225g cup butter, softened
pink food colouring
Preheat oven to 350 degrees. Grease a
set of three 9 by 1 inch checkerboard cake pans (Checkerboard Baking Pans are
sold in a set which includes three 9 by 1 inch cake pans and a divider ring to
enable you to separate the cake pan into 3 rings), line with parchment, and then
grease and flour.
chocolate over simmering water, stirring frequently. Remove from heat.
combine the eggs, 1/4 of the milk, and vanilla.
combine the dry ingredients and mix on low speed for 30 seconds to blend. Add
the butter and remaining milk. Mix on low speed until the dry ingredients are
moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and
develop the cake’s structure. Scrape down the sides. Gradually add the egg
mixture in three batches, beating for 20 seconds after each addition to
incorporate the ingredients and strengthen the structure. Scrape down the
approximately in thirds. Stir the melted chocolate into one of the batches of
batter until uniform in color and colour a second batch pink with the food colouring. Fill 3 large pastry bags fitted with large round
tubes 3/4 inches in diameter with the 3 batters. I used large clip seal bags
one of the prepared pans and pipe batter into each, pipe one colour into each section . The batter
should fill the pan about half full. Using a small metal spatula or the back of
a spoon, smooth any seams or divisions in the batter. Now carefully lift out the
divider and rinse it off.
Easy chocolate icing (adapted from Allrecipes)
60g dark cooking chocolate
3 tablespoons milk
3 1/2 cups (550g) icing sugar
1 tablespoon cocoa powder, sifted
1 pinch salt
1 teaspoon vanilla essence
In a large saucepan over medium heat combine chocolate, butter and milk. Bring to a boil, stirring frequently. Remove from heat and beat in icing sugar, cocoa powder, salt and vanilla. Beat until smooth then adjusting consistency with milk or sugar if necessary.
Level the tops of each cake. You can use the leftover cake for cake pops!
When stacking the layers, use a very thin coating of chocolate frosting to adhere the layers without disturbing the checkerboard effect.
Stack each layer. Press to adhere well.
Ice all over and decorate as you like.
Cut, surprise and enjoy!