kalpana’s la cucina..... spice 4 all seasons: CHECKERBOARD CAKE / CHESS BOARD CAKE

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Friday, 6 May 2016

CHECKERBOARD CAKE / CHESS BOARD CAKE

A cake I have been waiting so long to try, that makes looking at it an artistic pleasure and the taste of which pure bliss- checkerboard cake –our chess board cake ….!!!

Me and my daughter have been waiting to make this cake for a very long time. I had researched every inch of the net for the recipe and also dashed through every store for the checkerboard pan, but sadly it was not available. But lastly I found details about how to make this cake. We have followed the method and the result comes out….. was simply great. Finally, had a chance to have our own-very lovingly called –chess board cake….!!!

It was that time of the year again….my hubby’s birthday. We have a commintment to create his birthday cake. This occasion is always a very special one. The cake was more difficult than it looked [of course]. We used two 8” diameter circle cakes for this cake. We were scared by the thought of making the chess squares out of it. But we tried and very happy that we have done it finally.

This makes for a great celebration cake. Everyone loved it and I am sure I would make it again. I agree the procedure is a bit tedious but hey…its worth every bit of the effort. So roll up your sleeves and go try it….!!!

INGREDIENTS:

For Sponge Cake:

1 ½ Cup All Purpose Flour

1 Cup Plain thick Yogurt

¾ Cup Sugar

½ teaspoon Baking Soda

1 ¼ teaspoon Baking Powder

½ Cup Vegetable Oil

1 teaspoon Vanilla Extract

For Chocolate Cake:

11/2 Cup All Purpose Flour

1 Cup Sugar

3 tablespoon Cocoa Powder

¼ Cup Vegetable Oil

1 Cup Cold Milk

1 teaspoon Baking Soda

1 teaspoon Vanilla Extract

1 teaspoon White Vinegar/ Lemon Juice

A pinch of Salt

Soaking Liquid:

½ Cup Water

3 tablespoon Sugar

Coffee Liqueur [optional]

More:

1 Cup Whipping Cream

1-2 Cup Chocolate Ganache [as required]

METHOD:

For a Sponge Cake:

STEP 1 – Pre-heat the oven at 350 F/ 180 C. Prepare the cake mould greased with oil and butter paper. Keep this aside.

STEP 2 – Beat the yogurt well removing the lumps and add the sugar to it.

STEP 3 – Beat well again and add the baking powder and baking soda to it.

STEP 4 – Keep it aside for 5 minutes until you see small bubbles on the surface of the mixture.

STEP 5 – To this mixture, add vanilla extract and oil. Mix well until all the ingredients are combined together.

STEP 6 – Sift in the flour in three batches in to this mixture.

STEP 7 – Gently fold the mixture using a whisk or rubber spatula or wooden spoon until you see no more streaks of flour.

STEP 8 – Pour in to the prepared pan and tap it firmly on the counter top a couple of times to get rid of the air bubbles.

STEP 9 – Bake in the pre-heated oven at 350 F/ 180 C for 25-30 minutes ot till the top turns a golden brown or untill a tooth pick inserted into the center of the cake comes out clean.

STEP 10 – Cool the cake completely before cutting or serving.

For a Chocolate Cake:

STEP 1 – Pre-heat the oven to 180 C/ 350 F.

STEP 2 – Mix sugar with milk, oil, vanilla and vinegar.Take care to use cold milk otherwise the vinegar will curdle. [if you are not sure how it will go, then just use water]

STEP 3 – Mix flour, cocoa powder, salt and baking soda in a bowl. Sift this dry mixture into the wet ingredients in three batches, folding it in after each addition.

STEP 4 – Don’t over mix at this stage, just gently fold in until you don’t see any trace of the batter. A few small lumps in the batter are fine.

STEP 5 – Lightly grease the cake tin with oil or butter and place a greased butter paper in it. Dust a little flour over it and remove the extra flour.

STEP 6 – Pour the cake mix in the cake mould and bake it in the pre-heated oven for 25-30 minutes. Depending upon the pan used, the baking time will vary. Mine took just over in 25 minutes.

STEP 7 – Let the cake cool and transfer to a cooling rack or cutting board.

How to proceed further:

We will now have 2 cakes –vanilla and chocolate.

Using any circular utensils or cutter you might have in the house, cut each cake in to 3 circles.

You will have 3 circles of vanilla and 3 circles of chocolate cake respectively.

Assemble the cake:

STEP 1 – Exchange the circles between the two cakes in a manner where you have 1 vanilla-1 chocolate and 1 vanilla together making a whole cake as shown here in the picture.

STEP 2 – When you are placing each circles inside the other, brush the inner sides of the cake with the whipping cream. Whip cream with some sugar and vanilla essence if you like.

STEP 3 – Brush the soaking liquid over the cake. The amount of soaking liquid that you brush over determines the moistness of the cake.

STEP 4 – Sandwich both the cakes together with the remaining whipped cream.

STEP 5 – Make the ganache now. Heat the cream in a microwave for about 90 seconds. The cream will be really hot, add the semisweet chocolate and mix till combined.

STEP 6 – Cover the whole cake with whipped cream and keep it to the refrigerator for some time.

STEP 7 - Then pour the ganache on the cake and spread the ganache over top and sides of the cake.