Chocolate Checkerboard Cake
For the cake
225g butter, softened
225g caster sugar
275g self-raising flour
2 Tsp baking powder
4 medium eggs
2 tbsp milk
1 tsp vanilla extract
Chocolate mix
3 to 4 tbsp cocoa powder
2 tbsp hot water
For the icing : Chocolate ganash
50g (2oz) butter
30g (1oz) cocoa powder, sifted
4 tbsp milk
200g (7oz) icing sugar, sifted
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Or chocolate ganache
300ml double cream
300g milk chocolate
2 teaspoons of unsalted butter
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Preheat the oven to 180 C degree. Lightly grease two 7inch shallow cake tin. Line the bottom with a circle of butter paper.
Measure the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat with a hand-held electric mixer for about two minutes, until well blended. Spoon half into another bowl and set aside.
In a small bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.
Spoon the chocolate mixture evenly into the two pans, if you have four tins the same size you can do the vanilla at the same time or wait until the chocolate has baked and wash the tins and repeat. Bake for 15-20 minutes, until the cake is well risen, springy to the touch and starting to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.
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