Checkerboard Cake – With love ♥



This post is specially for my dear brother , sister in law and my 2 beautiful nieces who are moving to Qatar next week.. My bro has been solid support during the initial stages of this blog –  patiently taking snaps from different angles for the blog and giving his suggestion to improve the design and layout… and now a days showers his lavish compliments on the snaps I take  🙂 .. Looking back , its not just the blog, but he has stood as a support and guidance for me at every point of life.


My sister in law pulls my leg asking why I’ve never mentioned her recipes in this blog…  She’s an excellent cook  and more than that a truly wonderful sister, a confidant and one who has always lend her shoulder during the not so good phases of my life..  Naufal ikka and Shahana itha , here’s wishing you all the very best in all your future endeavours… ♥ ♥ ♥



Back to the cake…After seeing the lovely checkerboard cakes in Ria’s blog wanted to make my own :).. Had always fancied making them, but gave up as I thought it could be done only using checkerboard pans… I haven’t seen any checkerboard pans in the local shops.. But Ria’s idea was an inspiration.. No need for any special pans, 2 circular lids would do the trick 🙂 (The method is illustrated at the bottom of the post)



This recipe  is from my mother in law.. Infact this is her recipe for the marble cake (which has come out perfect everytime I’ve made it.. ) I’ve used the same recipe, only the effect is different.. instead of marble, checkerboard…


Ingredients

  • Butter – 1 cup
  • Granulated Sugar – 2 cups
  • Eggs, yolk and white separated – 4
  • Flour – 3 cups
  • Baking powder – 4 tsp
  • Salt – ¾ tsp
  • Milk – 1 cup
  • Cocoa – 4 tbsp
  • Boiling water – 5tbsp
  • Baking soda – 1/8 tsp
  • Almond essence – ¼ tsp
  • Vanilla essence – 1 tsp


Method

  1. Beat the egg whites using an electric beater till peaks are formed.
  2. Sift together flour, baking powder and salt
  3. Using an electric beater cream the butter and sugar. Add egg yolks one at a time, beating after adding each.
  4. Add 1/2 of the flour and mix it into the batter using your hand. Add ½ cup milk and mix again. Repeat the process with the remaining flour and milk.
  5. Incorporate the beaten egg white in cut and fold method.. (Do not mix too much ).. Add vanilla essence.
  6. Add cocoa powder and baking soda to boiling water and mix well
  7. Divide the batter into 2 half.. To one part add cocoa mixture.
  8. Pour the vanilla batter in a cake pan and chocolate batter to another pan.
  9. Bake in a preheated oven at 180C  till a tester comes out clean (around 30 min ).


To make the checkerboard pattern…


You will have a vanilla cake and a chocolate cake.


Make 2 vertical cuts into the cake as illustrated, so that you get 3 rings for each cake , ring A, B and C for chocolate cake and rings D, E and F for vanilla cake. (As mentioned earlier you can use 2 circular lids or cookie cutters to cut the cakes)

Swap the middle rings of both the cakes ie, transfer ring B to the vanilla cake and ring E to the chocolate cake. Coat the inside of the cake rings with whipping cream so that they stick to each other.

Now spread some whipping cream over the first cake and place the second above it.  Cover with whipping cream and decorate…

P.S : Sending this as entry for Crazy for Cakes Event hosted by Priya

and Food Palette Series – Brown hosted by Torviewtoronto

 

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Chocolate Orange Cloud Gateau



My brother called me to say that we’ll have a get together with friends at his home during the weekend. After my success in making the Espresso Coffee Cream Cake ,I couldn’t wait to try another of Deeba’s wonderful recipes. So I eagerly proposed that I will bring the dessert for the party.  My friend had earlier tried Deeba’s  Chocolate Orange Cloud Gateau and said that it was “the best tasting sponge ever”.  Naturally I finalized on the same recipe..


As expected the sponge came out quite well. I kept it in the fridge overnight, and the next day cut the cake into two and sandwiched the pieces with the filling. The frosting part was the one where I always stumbled upon. I wanted to make the beautiful scrolls as in Deeba’s, but somehow the scrolls wouldn’t stick to the cake… Deeba has patiently replied to my mail that maybe I tried to stick the scrolls after the frosting on the cake was too set to catch the spirals.. hopefully , next time I will have a better result  🙂  . .  Needless to say the cake was a hit at the party!!!



Recipe Source

Passionate About Baking

Ingredients

  • Plain flour – 150gms (1 1/4 cups)
  • Cornflour – 25gms (1/8 cup)
  • Baking powder – 2 tsps
  • Pinch of salt
  • Icing Sugar – 150gms (1 1/4 cup)
  • Oil – 5 tbsps (I used sunflower oil)
  • Water – 5 tbsps
  • Eggs – 3 / separated
  • Zest of 1 orange
  • Orange juice – 1 tbsp

Sugar Syrup

  • 1/2 cup sugar
  • 1/8 cup water
  • 1/2 tsp orange extract

Method:
Simmer till the sugar has dissolved, and cool completely.

Filling:

  • Whipping Cream – 200ml
  • Almonds – 3 tbsp (ground)
  • Castor sugar – 2-3 tbsps

Ganache:

  • Cream – 150 ml (15% fat)
  • Dark chocolate – 150gms / broken into pieces
  • Some extra chocolate for garnishing (grated, scrolls etc)
  • Silver dragees, orange slices, powdered sugar etc for garnishing.

Method:

  1. Preheat the oven to 190 degrees C. Line an 8″ springform tin.
  2. Sift the cornflour + flour + baking powder + salt + icing sugar into a mixing bowl.
  3. Beat the egg whites till they stand in soft peaks & keep aside.
  4. Lightly beat the oil + water + yolks together & stir into the dry ingredients.
  5. Beat until smooth, & stir in the juice & zest.
  6. Fold the whites gently into the yolk mixture.
  7. Turn into lined tin & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.( Slide a sheet of foil lightly over the top if it begins to brown too fast).
  8. Leave in tin for 10 minutes, & then cool completely on rack.
  9. Once cool, cut into 2 or 3 layers.
  10. Soak with the sugar syrup

Filling:

  1. Whip the cream + sugar till firm. Whisk in the ground almonds.
  2. Reserve a little cream for the topping, & sandwich the layers with the rest.

Ganache:
Put the cream & dark chocolate into a pan heat over low heat till all the chocolate has melted, stirring constantly. Stir well, & leave to cool.

Frost the sides & top of the cake with the ganache. Decorate the top with grated chocolate curls & pipe a design with the reserved almond cream. Top with a few slices of orange, chocolate shavings & silver dragees etc. Dust with some powdered sugar.

Chill well & serve right out of the fridge!

P.S :Sending this as an entry to Delicious Desserts event hosted by What’s Cooking today!!

Sending this to the Tried and Tested Event by Lakshmi guest hosted by Jayasri of Samayal Arai