Checkerboard Chocolate Cake Recipe

Name: Checkerboard Chocolate Cake
Prep time: 60 min
Cook time: 31 min
Total time: 91 min
Yield: 8
Cuisine: Korean
Ingredients: Chocolate cake sheet; 3 Eggs; 75g Sugar; 10g Honey; 3g Vanilla extract; 25g Unsalted butter; 40g Milk; 82g Cake flour; 8g Cocoa powder; Vanilla cake sheet; 3 Eggs; 75g Sugar; 10g Honey; 3g Vanilla extract; 25g Unsalted butter; 40g Milk; 90g Cake flour; 200g Dark couverture chocolate; 70g Heavy cream; 35g Unsalted butter; 7g Cocoa powder; 200g Heavy cream

Cooking TreePublished: 2023-07-02 Updated: 2023-07-0101.1K views

In Cooking Tree, we’re serving up delicious Checkerboard Chocolate Cake, and we’ll show you how to make it from scratch.

I made an icing check cake with dark chocolate cream~
I think it became a basic chessboard cake by making a check shape using vanilla and chocolate sheets~

When the chocolate cream hardens, it is hard, so I think the cream will spread well if you work quickly.
If the cream hardens a lot, heat the spatula with a torch or hot water to make it smooth.

There is a lot of chocolate in the cream, so you can feel the rich chocolate taste.
I think it’s a simple but full-bodied cake~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Checkerboard Chocolate Cake

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Rating: 5.0/5
( 54 voted )

Serves: 8 Prep Time: 60 Minutes Cooking Time: 31 Minutes 31 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Chocolate cake sheet

3 Eggs

75g Sugar

10g Honey

3g Vanilla extract

25g Unsalted butter

40g Milk

82g Cake flour

8g Cocoa powder

Vanilla cake sheet

3 Eggs

75g Sugar

10g Honey

3g Vanilla extract

25g Unsalted butter

40g Milk

90g Cake flour

200g Dark couverture chocolate

70g Heavy cream

35g Unsalted butter

7g Cocoa powder

200g Heavy cream

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.

Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.

Bake in an oven preheated to 170 degrees for about 30 minutes, cool, cut the top and bottom, and cut into 2 pieces. Prepare the vanilla sheet by baking and cutting it in the same way.

Cut the sheets into 15cm, 11.5cm, and 6cm, and assemble the two sheets by swapping them.

Melt the dark couverture chocolate, fresh cream, and unsalted butter in the microwave for about 1 minute. Sift the cocoa powder, mix, and cool to about 27 degrees.

Whip the cold whipped cream and when bubbles start to rise, pour in the chocolate mixture little by little and whip it to make the cream.

Place 1 sheet on the rotating plate, sprinkle with sugar syrup, apply cream, and put another sheet on top.

Repeat and apply the cream to the sides and top, and harden in the refrigerator.

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