Chocolate Checkerboard Cake Recipes

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CHOCOLATE AND VANILLA CHECKERED FLAG CAKE



Chocolate and Vanilla Checkered Flag Cake image

Provided by Nancy Fuller

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 17

Vanilla and Chocolate Cakes:
All-natural nonstick cooking spray, for spraying the cake pans
3 cups all-purpose flour, plus more for dusting the cake pans
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, softened
5 large eggs
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups whole milk
2 teaspoons vanilla extract
1/2 cup Dutch-processed cocoa
1/2 cup hot water
Vanilla Frosting:
2 1/2 cups confectioners' sugar
2 sticks unsalted butter, softened
2 tablespoons heavy cream
1 vanilla bean, split and scraped

Steps:

  • For the vanilla and chocolate cakes: Preheat the oven to 350 degrees F. Prepare four 9-inch cake pans with the nonstick cooking spray and dust with flour.
  • In a stand mixer fitted with a whisk attachment, add the granulated sugar and butter and cream together until combined, about 2 minutes. Add the eggs one at a time, beating to incorporate them. Add the baking powder, salt and 1 cup of the flour and continue to beat. Add the milk and remaining 2 cups flour, alternating back and forth. And the vanilla extract and beat for 1 more minute. Pour half of the batter into 2 of the prepared cake pans, reserving half to make into chocolate cake batter.
  • To make the chocolate batter, add the cocoa and hot water to a small bowl and mix to make a paste. Combine the chocolate paste with the remaining cake batter and mix until evenly combined. Pour the chocolate cake batter into the remaining 2 cake pans.
  • Place all 4 cake pans in the oven and bake until a toothpick inserted in the center of each comes out clean, 30 to 35 minutes. Let cool on a wire baking rack for 30 minutes.
  • For the vanilla frosting: In the bowl of a stand mixer fitted with a whisk attachment, add the confectioners' sugar and butter and mix on low speed for 1 minute until combined, then increase the speed to medium and beat until fluffy, another 3 minutes. Add the heavy cream and vanilla bean seeds and continue to beat for 1 more minute. Set aside.
  • To assemble checkerboard cake: To each cake, using a 5.5-inch round cookie cutter, cut out 1 ring, place a 2.5-inch round cookie cutter on the inside of the 5.5-inch ring to cut out a 2nd round. Repeat with the other 3 cakes. (This will give you 2 rings and 1 round per cake)
  • For the first layer: Place the largest yellow cake ring on your desired cake plate, place the second largest chocolate cake ring inside of the yellow cake ring, then place the smallest yellow cake round inside of the chocolate cake ring. Spread an even layer of vanilla frosting on top.
  • For the second layer: Place the largest chocolate cake ring on top of the first frosted layer of cake, place the second largest yellow cake ring inside of the of the chocolate ring, then place the smallest chocolate round inside of the yellow cake ring. Spread an even layer of vanilla frosting on top.
  • For the third and fourth layers, repeat the steps for the first 2 layers. Finish the top of the cake with an even layer of frosting, leaving the sides of the cake untouched.

CHECKERBOARD CAKE RECIPE BY TASTY



Checkerboard Cake Recipe by Tasty image

Here's what you need: chocolate cake, yellow cake, chocolate frosting

Provided by Alix Traeger

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 3

1 chocolate cake, prepared, 9 inches (23 cm)
1 yellow cake, prepared, 9 inches (23 cm)
chocolate frosting

Steps:

  • Slice the top of both cakes to create a flat surface.
  • Cut both cakes in half widthwise to create four cakes.
  • Place a small plate on top of the cake and cut around to create a smaller circle.
  • Place a glass in the middle of the cake and cut around to create an even smaller circle.
  • Assemble the first layer by placing the outside chocolate ring on a plate or cake stand. Insert the next yellow cake ring and then the inner chocolate cake ring.
  • Frost the cake with a thin layer of frosting in between each layer.
  • Continue forming layers alternating the colors on the outside.
  • After the fourth layer frost the entire cake and cool in the refrigerator.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 57 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, Sugar 29 grams

CHOCOLATE CHECKERBOARD CAKE



Chocolate Checkerboard Cake image

"Check" out this new patterned cake. It's the pan that makes the magic!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
3 eggs
1/4 cup unsweetened baking cocoa
1 container Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer's directions.
  • In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Divide batter in half; stir cocoa into half of the batter.
  • Spoon batter into each pan and using divider ring, following manufacturer's directions.
  • Bake 18 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
  • Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Store loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 1 1/2 g

FROZEN MINT CHOCOLATE CHECKERBOARD



Frozen Mint Chocolate Checkerboard image

We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.

Categories     Liqueur     Milk/Cream     Ice Cream Machine     Chocolate     Dairy     Dessert     Bake     Frozen Dessert     Mint     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 20

For mint ice cream
1 1/2 cups heavy cream
1 cup milk
2/3 cup sugar
1/8 teaspoon salt
3 large eggs
1/3 cup green crème de menthe
For cake
7 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/4 cup water
6 large eggs, separated and at room temperature for 30 minutes
2/3 cup sugar
1/4 teaspoon salt
3 tablespoons unsweetened Dutch-process cocoa powder
9- by 9- by 2-inch baking pan
ice cream maker
1/2-gallon cardboard milk or juice carton
long thin metal spatula
Special Equipment
an instant-read thermometer; a 9- by 9- by 2-inch baking pan; an ice cream maker; a 1/2-gallon cardboard milk or juice carton; a long thin metal spatula

Steps:

  • Make ice cream:
  • Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer (do not let boil).
  • Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in liqueur. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
  • Make cake while custard chills:
  • Preheat oven to 350°F. Line bottom of square baking pan with wax or parchment paper.
  • Melt chocolate with water in a small heavy saucepan over very low heat, stirring, then cool to lukewarm.
  • Beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a handheld. Fold in melted chocolate.
  • Beat egg whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/3 cup sugar 1 tablespoon at a time and continue to beat until whites just hold stiff peaks, about 5 minutes. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
  • Spread batter evenly in baking pan and bake in middle of oven until puffed and a wooden pick or skewer inserted in center comes out with crumbs adhering, 30 to 35 minutes. Transfer pan to a rack, then cover top of cake with 2 layers of dampened paper towels and let stand 5 minutes. Remove towels and cool cake completely in pan (cake will deflate as it cools). Sift 1 1/2 tablespoons cocoa over cake, then loosen edges with a sharp knife. Invert a wax-paper-lined baking sheet over cake and invert cake onto it, then gently peel off wax paper now on top.
  • Freeze custard while cake cools:
  • Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until firm but still spreadable, about 30 minutes.
  • Assemble checkerboards:
  • Oil milk carton, then line bottom and long sides with a sheet of plastic wrap, leaving at least a 2-inch overhang.
  • Trim cake to form a 7 1/2- by 6 1/4-inch rectangle (reserve trimmings for another use), then cut rectangle lengthwise into 5 (7 1/2- by 1 1/4-inch) strips. Using thin metal spatula, arrange 2 strips on bottom of carton, flush against each long side. Fill space between strips with ice cream (preferably using a small offset metal spatula). Arrange 1 cake strip down center of carton (on top of ice cream) and fill spaces on both sides of cake with ice cream. Arrange remaining 2 cake strips against long sides of carton (on top of ice cream) and fill space between them with ice cream. (There will be some leftover ice cream.) If ice cream becomes too soft during assembly, freeze until just firm enough to work with, about 15 minutes. Cover top with plastic wrap overhang, then freeze until dessert is hardened, at least 8 hours.
  • To serve, unwrap overhang and invert carton onto a chilled platter, using plastic wrap to help pull cake from carton. Trim sides evenly to neaten loaf if necessary (ice cream may ooze a bit on sides), then sift remaining 1 1/2 tablespoons cocoa over top. Cut into slices with a sharp knife.

CHECKERBOARD BIRTHDAY CAKE



Checkerboard Birthday Cake image

Although this cake from our Test Kitchen does take some time to prepare, no special pan is needed. The different batters are simply added in rings in three 9-inch round pans.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 19

1 cup butter, softened
2 cups sugar
4 eggs
3 cups cake flour, divided
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 ounce unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Red liquid food coloring
1/2 teaspoon lemon extract
Yellow liquid food coloring
FROSTING:
6 tablespoons butter, softened
6-1/2 to 7-1/2 cups confectioners' sugar, divided
5 ounces unsweetened chocolate, melted and cooled
3/4 cup milk
1-1/2 teaspoons vanilla extract

Steps:

  • Grease three 9-in. round baking pans; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine 2-1/2 cups of cake flour, baking powder and salt; add to the creamed mixture alternately with milk. , Divide batter into thirds. To one portion, fold in melted chocolate and vanilla. To second portion, fold in 1/4 cup flour, almond extract and 3-4 drops red food coloring. To third portion, fold in lemon extract, 3-4 drops yellow food coloring and remaining flour., Spoon a ring of chocolate batter around edge of one prepared pan; spoon a ring of pink batter inside chocolate ring and fill center with yellow batter. Spoon a ring of yellow batter around edge of second pan; add a chocolate middle ring and a pink center. Spoon a ring of pink batter around edge of third pan; add a yellow middle ring and chocolate center., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter and 2 cups confectioners' sugar until light and fluffy. Beat in melted chocolate until smooth. Add milk and vanilla. Beat in enough of the remaining confectioners' sugar until frosting achieves spreading consistency. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 625 calories, Fat 24g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 316mg sodium, Carbohydrate 98g carbohydrate (74g sugars, Fiber 2g fiber), Protein 6g protein.

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