{"id":1642,"date":"2026-02-15T18:41:30","date_gmt":"2026-02-15T18:41:30","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:41:30","modified_gmt":"2026-02-15T18:41:30","slug":"checkerboard-cake","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/checkerboard-cake\/","title":{"rendered":"Checkerboard Cake"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

3 ounces bittersweet or semisweet chocolate
\n4 large eggs
\n1 1\/3 C. milk
\n1 Tbsp. vanilla
\n4 C. sifted cake flour
\n2 C. sugar
\n2 Tbsp. baking powered
\n1 tsp. salt
\n1 C. unsalted butter, soft
\nChocolate Glaze:
\n4 ounces semisweet chocolate
\n1\/4 C. whipping cream.<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

Preheat oven to 350. Grease a set of three 9×1-inch checkerboard cake pans Checkerboard Baking Pans are sold in a set which includes three 9×1-inch cake pans and a divider ring to enable you to separate cake pan into 3 rings), line with parchment, grease and flour. In double boiler melt chocolate over simmering water, stirring frequently. Remove from heat. In medium bowl lightly combine eggs, 1\/4 of milk, vanilla. In bowl of electric mixer, combine dry ingredients and mix on low-speed 30 seconds to blend. Add butter plus remaining milk. Mix on low speed until dry ingredients are moist. Increase to medium-speed plus beat 1 1\/2 minutes to aerate plus develop cake’s structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating 20 seconds after each addition to incorporate ingredients and strengthen structure. Scrape down sides. Divide batter approximately in half. Stir melted chocolate into smaller batch of batter until uniform in color. Fill 2 large pastry bags fitted with large round tubes 3\/4 inch in diameter with 2 batters. Place divider rings in one of prepared pans plus pipe batter into each, alternating batter colors (for example – outer and inner ring yellow, middle ring chocolate). The batter should fill pan about half full. Using a small metal spatula\/back of spoon, smooth any seams or divisions in batter. Carefully lift out divider plus rinse it off. When piping batter for second layer, alternate colors, i.e. if started with yellow for outside ring, start with chocolate. Pipe batter for third layer exactly like the first. Bake 20-25 minutes or until a tester inserted near center comes out clean plus cakes spring back when pressed lightly in centers. The cakes should start to shrink from sides of pans only after removal from oven. Let cool in pans on racks 10 minutes. Loosen sides with a small metal spatula plus invert onto greased wire racks. To prevent splitting, re-invert so tops are up plus cool completely before wrapping airtight. When stacking layers, use very thin coating of Chocolate Cream Glaze to adhere layers without disturbing checkerboard effect. Store 2 days at room temperature or 5 days refrigerated. Chocolate Glaze: In top of double boiler over hot, not boiling, water, melt chocolate with cream, stirring until smooth. Cool to room temp yet until spreadable; pour over mousse and spread evenly. Spoon the remaining mouse into pastry bag fitted with small plain tip; pipe 3 concentric circles over top of cake. Pull toothpick through circles to form spiderweb design. Refrigerate until chilled.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)<\/p>\n","protected":false},"excerpt":{"rendered":"

Cake<\/p>\n Continue reading →<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1642","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/1642","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/comments?post=1642"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/1642\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/media?parent=1642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/categories?post=1642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/tags?post=1642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}