Checkerboard Cake with Chocolate Ganache ~ Yet another monthly b'day bake

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Whoever said that time flies like in the blink of an eye, they were so right. It was just as if yesterday we were blessed with a baby boy and now its been a quick 11 months. These 11 months has been a journey to die for. I still remember those pinky winky toes and just before memories start fading slowly, he has stood up by self and started taking those first baby steps and not to forget that million dollar 2-teeth smile.

I still remember the days when he sleep-laughed, that cute little black eyes blinking with pure innocence recognizing only his mom ~ the life of a mother is a blessed one. Never did I know that someone laughing would make you cry. That innocent look and sugar-coated laugh sends me to happy tears.

He is one curious kid, the sound of mixie makes him crawl at full speed and he has to see the way dosas are being cooked, he even reminds us when the dosa needs to be turned. He loves playing with onions and oranges rather than balls and ben10s and investigating whats inside the refrigerator is one of the many he enjoys. On the whole, he loves being in the kitchen.

I took a week off from office just to have a break and so thought of trying something different. That is when this checkered cake struck me. I enjoyed baking the cake and putting the pieces together, just like a jigsaw puzzle. Needs some math but once u get the hang of it, you will be hooked to it. It takes you back to school days, using the scale, compass and then comes calculating the radius and diameter ~it was a great experience altogether.

~*What U Need*~ For the Vanilla Cake Adapted from BakingBites All purpose flour - 1 cup Baking powder - 1 tsp Butter - 1/4 cup Sugar - 1/2 cup + 2tbsp Egg - 1 Vanilla extract - 1 tsp Milk - 1/2 cup Salt - 1/4 tsp(skip if using salted butter) For the Chocolate Cake Adapted form FoodandWine Alll purpose flour - 1 cup Baking powder - 1 tsp Baking soda - 1/2 tsp Salt - 1/2 tsp(skip if using salted butter) Sugar - 1 cup Bittersweet chocolate - 2 oz/56 gms Butter - 3 tbsp Vanilla extract - 1/2 tsp Egg - 1 Vanilla buttercream frosting Butter - 1/4 cup Icing sugar/confectioner's sugar - 1 cup Milk - 1/2 tbsp Vanilla extract - 1/2 tsp Chocolate ganache: Dark chocolate - 1/2 cup Cream - 1/4 cup

How I Made it:
Vanilla cake:
Preheat oven to 175C. Grease and flour a round cake tin. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugar until light and fluffy.

Beat in egg and then add the vanilla extract. Stir in half of the flour mixture, followed by the milk. Fold in gently the remaining flour mixture.

Pour into prepared pan and bake for 35-40 mins or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.

Chocolate cake:
Preheat the oven to 175°C. Grease and and flour a round cake tin. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a saucepan, combine the sugar with 1 cup of water. Bring to a boil over high heat and stir until the sugar dissolves.

Add the chocolate and butter and let sit for 5 mins. Whisk till chocolate has melted and evenly combined. Stir in the vanilla, allow to cool slightly.

Beat the egg into the chocolate mixture at medium speed until combined. Whisk this mixture into the dry ingredients and whisk till evenly incorporated or beat at medium speed. Pour into the greased pan and bake for 25-30 mins until a toothpick inserted into the center of the cake comes out clean. Cool the cake for 5 mins and then invert onto a rack to cool completely.

Vanilla Buttercream frosting:
Bring the butter to room temperature. Beat till smooth. Add the vanilla extract and beat. Add the sugar and beat till combined smoothly. Add the milk and bring to desired consistency. Use to frost.

Chocolate ganache:
Heat cream. Remove from flame, pour over the chopped chocolate. Let stand for 5 mins. Then whisk till smooth and shiny. Reserve and set aside.

Assembling the cake:
It needs some math. So first measure the width of ur pan right in the middle. Divide such that u get 4 circles and as many cake layers you need of equal radius. Now cut the paper by the outer circle. Trim the top of the cake. Place the circle on the cake aligning the paper with the cake. Slice the inner circle. Repeat for the other cake. Now cut off the next circle in the paper. Place it on the cake and slice. Repeat the same process for other cake till you get 3x2 flavored cakes. Apply butter cream on the inner sides. Place alternate flavoured rings and arrange as shown. Once the base layer is done, apply a layer of butter cream on top and place the second layer on it. Give a coating of chocolate ganache and then decorate as desired.

Slice and serve!!!

So thats it Folks...
With Love,

Signs off!!!

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