Checker board cake

                              Checkerboard Cake

Ingredients 

                                                  1) Basic Vanilla sponge 
                     

                                                  2) Chocolate sponge
          

                                                  3) Chocolate frosting
          

                                                  4) Chocolate ganache

                                                  5) Melted white chocolate for designing

How to make :

For Basic vanilla sponge:
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                            Plain flour - 3/4 cup

                            Baking powder - 3/4 tsp

                            eggs - 3

                            Oil - 3/4 cup

                            Sugar - 3/4 cup (To be powdered)

                            Vanilla essence - 3/4 tsp

salt - a pinch
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Prep: 

                  1. Sieve flour with baking powder thrice.

                  2. In a large bowl, add powdered sugar and oil and beat until its pale and creamy. 

                  3. Add one egg at a time an beat well. Mix in all the eggs until well incorporated.

                  4. Add flour-baking powder mix spoon by spoon to egg-sugar mix and fold gently without lumps.

                  5. Add vanilla essence and a pinch of salt.

                  6. Preheat the oven in 180d 

                  7. Pour the batter into a prepared cake tin.

                  8. Bake it for 20-25 minutes or until the cake passes a skewer test. 

                  9. Start checking cake in 18-20 minutes.

                 10. When its done, remove the cake tin to a wire rack and let it cool.

For Chocolate Sponge
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                                 Plain flour - 3/4 cup

                                 Cocoa powder - 3 table spoon

                                 Baking powder - 3/4 tsp

                                 Baking soda - a pinch

                                 Eggs - 3

                                 Oil - 3/4 cup

                                 Sugar - 3/4 cup (To be powdered)

                                 Vanilla essence - 1/4 tsp

Salt - a small pinch
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Prep:

          1. Mix flour with cocoa powder and baking powder. Sieve thrice.

          2. In a large bowl, add powdered sugar and oil and beat until its pale and creamy. 

          3. Add one egg at a time an beat well. Mix in all the eggs until well incorporated.

          4. Add flour-cocoa-baking powder mix spoon by spoon to egg-sugar mix and fold gently without lumps.

          5. Add vanilla essence and a pinch of salt.

          6. Preheat the oven in 180d 

          7. Pour the batter into a prepared cake tin.

          8. Bake it for 20-25 minutes or until the cake passes a skewer test. 

          9. Start checking cake in 18-20 minutes.

         10. When its done, remove the cake tin to a wire rack and let it cool.
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In the mean time, lets prepare Chocolate butter cream frosting.

You need

             1. Butter in room temperature - 100g

             2. Sugar - 100 g (Powdered)

             3. Milk - 3 tablespoon

             4. Cocoa powder - 4 table spoon

             5. Fresh cream/Whip cream

Prep

       In a glass bowl, beat butter until fluffy. Add in powdered sugar and beat. Mix cocoa powder in milk and mix without lumps. Add this mix to butter-sugar mix. Mix well in one direction and add fresh cream. Fold to a creamy structure. Keep refrigerated for some time.
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When both the cakes r cool, lets assemble it.

Cut off the crown of the cake (If its bulged upside)

Cut both the cakes horizontally in almost the same size.

Find two round shaped molds to cut the cake into two. One mold should be large and another one small.
(Please refer picture) 

Carefully keep large mold on the middle of the cake and using a knife cut a round piece.

Then use the small mold to cut off the small round portion. Retain the 3 round portion in another plate.

Using the same method, cut chocolate cake too. Totally you have 12 round pieces of cakes!

Now, lets c how to assemble it.
1. Use a cake board or a big plate to assemble it. 

2. Tear off 4 pieces of butter paper the keep on four sides of the cake.

3. At first, place a chocolate side round piece on the middle. Then keep a vanilla piece to fix inside the chocolate round.

4. Then a small chocolate round in the middle.

5. Apply a very thin layer of butter cream frosting on the top of it, to stick the other layer.

6. Next, keep a vanilla side round piece, then a chocolate middle piece and then a vanilla small piece inside and give a gentle press to stick each other. Likewise finish arranging cakes alternate colours. Apply a thin crump coat of chocolate frosting on the sides too, to cover all the portions. Keep refrigerated for 15 minutes.
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Now its the time to prepare ganache.

Need

Fresh cream - 75 ml

Grated cooking chocolate - 100g

In a sauce pan, bring to boil fresh cream, when it starts boiling, switch off the stove and add grated
chocolate to it and mix thoroughly until its fully melted. 

Take out the cake from the fridge and pour the hot ganache over the cake to get it covered fully.

For decoration:

White chocolate grated 25g

Zip lock pouch - 1

Hot water - to dip the pouch.

Grate white chocolate and put in the side corner of zip lock pouch. Dip the chocolate filled portion of the pouch in hot water, so that the chocolate gets melted. Take out from hot water n check its melted fully. Wipe the pouch with a neat cloth. Cut the tip of the corner of the pouch to get a very small hole to pipe. Then draw circles smaller to bigger one by one on the top of the cake. Using a tooth pick hold on the center of the chocolate circle and drag to the end.