Checkerboard Cake

Checkerboard Cake
Preparation time is 30minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4

5 Ingredients

Number of servings
12
  • 1-2tablespoons milk
  • 4 cup icing sugar
  • 250grams butter, softened
  • 3/4 cup cocoa
  • 1 chocolate double unfilled sponge cake

Nutrition per serving

2060 Kilojoules or 492 Calories
24% of daily energy intake*
Protein
2.4grams
Fat
19.3grams
Carbs
75.3grams
Sugars
71.3grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 7

Place cakes, still in their packaging, in the freezer for 30 minutes. This will make them easier to cut.

Step 2 of 7

Meanwhile, make the buttercream. Sift the icing sugar and cocoa together into a bowl. Beat butter with electric mixer until pale and creamy. Gradually add cocoa sugar mixture, beating constantly until combined. Add enough milk to achieve a spreadable consistency.

Step 3 of 7

Remove cakes from freezer and remove packaging. You will only use 1 chocolate and 1 plain sponge. Level domed tops of both then split each in half through the centre to make 4 cake layers.

Step 4 of 7

Using a 7cm round cutter, cut the centre from each cake. Using a 3cm cutter, cut the centre from these pieces and set aside.

Step 5 of 7

Using an 11cm small plate as a guide, divide the large cake ring in half to make an 11cm and a 15cm ring.

Step 6 of 7

Reassemble the cake layers alternating chocolate and plain rings.

Step 7 of 7

Place 1 layer on a cake board, securing it in place by dabbing a little buttercream onto the board. Spread a layer of buttercream on top with an offset spatula. Alternating the coloured layers, repeat the layers, spreading each with buttercream. Apply a thin coat of buttercream over the entire cake. Chill for 15 minutes.

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