Ingredients
- For Cake Layers:
- 1 cup (226g) unsalted butter, softened at room temperature
- 1 cup (200g) white granulated sugar
- 4 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1 cup (236ml) milk
- 2 cups (250g) all-purpose flour
- 4 teaspoons (16g) baking powder
- 1/2 teaspoon (4g) salt
- 1/2 cup (90g) white chocolate chips, melted
- 1/2 cup (90g) semi-sweet chocolate chips, melted
- For Chocolate Frosting:
- 2 cups (453g) unsalted butter, softened at room temperature
- 1 teaspoon (5ml) vanilla extract
- 1/3 cup (40g) dark cocoa powder
- 2 tablespoons (30ml) heavy cream
- 4 to 5 cups (500g) confectioner’s sugar
- For Garnish:
- white truffles, broken chocolate pieces
- melted dark and white chocolate
Instructions
- Preheat oven to 350F. Line 2, 8-inch cake rounds with parchment paper and spray down the sides with baking spray; set aside.
- Prepare the cake batter. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla and beat again until creamy. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Stir them together, then add the dry ingredients into the cake batter. Pour in the milk, then whisk everything together by hand, just until combined; don’t over-mix the batter.
- Melt the 1/2 cup white and dark chocolate in the microwave or over a double boiler. Divide the cake batter in half between 2 mixing bowls. Add the melted dark chocolate into one bowl, the melted white chocolate into the second. Mix the chocolate into the cake batter until well combined. Pour the cake batter into the prepared pans. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool slightly into the pans, then invert onto a cooling rack to cool completely.
- Prepare the chocolate frosting. Place the softened butter into a mixing bowl. Mix on high speed until butter is light and fluffy. Add the vanilla, cocoa powder, heavy cream and 1 cup of confectioner’s sugar. Gradually add the remaining sugar while mixing on low speed. Once all of the sugar is added, scrape down sides of the mixing bowl, then mix on high speed for a few minutes until frosting is light and fluffy.
- Assemble the checkered cake. Split each cake layer in half. Use 6-inch and 2-inch round cookie cutters to cut each layer into 3 pieces. Swap out the center and outer rings; watch video for more details.
- Assemble the cake with alternating layers, spreading frosting between each layer. Frost the top and sides; smooth down with a flat spatula. Garnish the cake with melted chocolate and chocolate truffles.
Source : allrecipes.Com