Chocolate Checkerboard Cake

A showstopping beauty that’s easier to master than you might think.

Hands-on time 1½hr, plus cooling and chilling. Cooking time about 2¼hr. Serves 18-20

for the white chocolate cake

◆ 250g (9oz) unsalted butter, softened, plus extra to grease

◆ 125g (4oz) white chocolate, chopped

◆ 175g (6oz) caster sugar

◆ 2tsp vanilla extract

◆ 5 medium eggs, beaten

◆ 225g (8oz) self-raising flour for the dark chocolate cake

◆ 250g (9oz) unsalted butter, softened

◆ 100g (3½oz) dark chocolate (70% cocoa

solids), chopped

◆ 175g (6oz) self-raising flour

◆ 50g (2oz) cocoa powder

◆ 225g (8oz) caster sugar

◆ 5 medium eggs, beaten for the ganache

◆ 200g (7oz) dark chocolate (70% cocoa

solids), finely chopped

◆ 3tbsp golden syrup

◆ 150ml (¼pint) double cream for the white chocolate buttercream

◆ 125g (4oz) white chocolate, chopped

◆ 175g (6oz) unsalted butter, softened

◆ 250g (9oz) icing sugar for the glaze

◆ 125g (4oz) dark chocolate (70% cocoa solids), finely chopped

◆ 75g (3oz) unsalted butter, softened to decorate

◆ 8 Marbled Viennese Whirls (optional)

1 Make the white chocolate cake: preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) round cake tin, at least 7.5cm (3in) deep, with baking parchment.

2 Melt white chocolate in a heatproof bowl set over a pan of simmering water – being careful not to overheat. Set aside to cool for 10min.

3 In a large bowl (or freestanding mixer) beat butter and sugar until pale and fluffy – about 5min. Gradually beat in vanilla, followed by the eggs, mixing in a spoonful of flour if it looks like it might curdle. Fold in flour and melted chocolate. Scrape into prepared tin and bake for 1hr or until a skewer inserted into the centre comes out clean. Cool in tin for 5min, then transfer to a wire rack to cool completely.

4 Make the dark chocolate cake: grease and line the clean cake tin with baking parchment. Melt dark chocolate as before; set aside to cool for 10min. Sift flour and cocoa powder into a bowl; set aside.

5 Combine the dark chocolate cake ingredients as in step 3, omitting the vanilla, and substituting the dark chocolate and cocoa/flour mixtures. Scrape into prepared tin and bake for 55min or until a skewer inserted into the centre comes out clean. Cool in tin for 5min, then transfer to a wire rack to cool completely.

6 Make ganache: put chocolate, golden syrup and cream in a heatproof bowl set over a pan of barely simmering water. Heat, stirring, until melted and smooth. Take off heat; cool completely.

7 Level both cakes, if needed, making sure they are the same height. Next, slice each cake in half horizontally to make 4 layers.

8 Use a round 6.5cm (2½in) biscuit cutter (or make yourself a paper template) to cut out a disc of cake from the centre of each layer. Carefully remove discs on to a tray or board. Next, use a sharp knife to cut each cake ring into 2 thinner rings of the same width. You should have 4 large cake rings, 4 medium cake rings and 4 small cake discs (don’t worry if any break, you can stick them back together later).

9 Make the buttercream: Melt white chocolate as before. Set aside to cool for 15min. Put the softened butter into a separate large bowl and sift over the icing sugar. Starting slowly, beat together using a handheld electric whisk (or a freestanding mixer) until fluffy and combined. Beat in cooled white chocolate. Set aside.

10 On to a board, lay a large white chocolate cake ring. Spread ganache on the inside vertical edge of the ring and position a medium chocolate ring inside it. Spread the inside vertical edge of the chocolate ring with ganache, then slot in a small disc of white chocolate. Thinly spread ganache over the top of this layer. Lay a large dark chocolate ring on top of the first layer and continue to build a second layer, alternating colours. Repeat to build a third and fourth layer on top of the first two, alternating colours.

11 Using some of the buttercream, thinly spread a smooth layer over top and sides of cake to act as a crumb coat. Chill for 30min.

12 Transfer cake to a plate or stand and spread over remaining buttercream. Chill for 30min.

13 Make the glaze: Put chocolate and butter in a medium bowl set over a pan of barely simmering water; stir until melted. Cool for 5min. Pour over the iced cake, smoothing with a clean palette knife and encouraging it to drizzle down the sides. If you like, decorate with Marbled Viennese Whirls (see previous page) and serve. PER SERVING (if serving 20, without Whirls) 827cals, 8g protein, 52g fat (31g saturates), 80g carbs (66g total sugars), 2g fibre

FOR A STEP-BY-STEP GUIDE

to the checkerboard technique, see goodhousekeeping.co.uk/checkerboardcake