Checker Board Cake

VANILLA CAKE RECIPE

Ingredients for vanilla cake

1 cup room temperature unsalted butter (225gm)
1 ¾ cups sugar (350gm)
5 room temperature eggs
3 cups all-purpose flour (360gm)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract or essence
1 ¼ cup non-fat buttermilk (250ml)
Tip: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly.

Instructions

Preheat oven to 180C.
Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour.
Sift together flour, salt and baking powder. Set aside.
Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter. So make sure you cream it well and don't rush!
Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.
Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt. It's worth it. At this stage do NOT over mix, just combine until the batter is incorporated. Over mixing can ruin your cake.
Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make perfectly sure you've got everything will mixed.
Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes. Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don't over bake the cake!
Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.

CHOCOLATE CAKE RECIPE

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla essence
1 cup boiling water(if u add 1 tsp coffee to it cake will be more delicious )

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely........
HOW TO ASSEMBLE CAKES WITHOUT SPECIAL PANS..
So how do you make a checkered cake with out a special pan?
Well… you do need some cookie cutters.
First I baked a chocolate layer and a vanilla layer. I cut each layer in half to get four layers.
I have used 8 inch and it worked fine because my cutters was not exact.
You need a 6″ cookie cutter. If u dont have cookie cutter u use any bowl of 6 inches... just give the impression on cake and cut it with the help of knife.. and 3 inch cookie cutter or bowl...cut each layer into 3 circles..Then swap inner circle rings with opposite layer.Frost the inside of each circle before putting in the next piece. This keeps the pieces together when the cake is cut.Frost each layer.Add each alternating layer... and at end frost the whole cake .. hopefully u understand the method... —

INGREDIENTS FOR CHOCOLATE GANACHE

1 pound semisweet chocolate, chopped
2 cups heavy cream
pinch of salt

Directions

Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy —

BUTTER CREAM FROSTING

Ingredients
3/4 cup
butter, softened
(150gm) (5oz)
2 cups
confectioner's (icing) sugar
(250gm) (8oz)
1 tsp.
vanilla essence
2 tsp.
hot water

Instructions

Beat together the butter and icing with a mixer until well combined, smooth and creamy.
Add the vanilla and hot water.
Beat some more and use!
NOW DECORATE AS U LIKE

Checker Board Cake