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Another Recipe Kitchen Tested by the Party Saviors

Checkered "Flag" Cake with Butter Cream Frosting

CATEGORY: Desserts, Cake
 
To make our Checkered "Flag" Cake for race day we adapted a recipe from The Joy of Baking.  If you like baking and have the time, this cake is well worth it!
checkeredflagcake
SERVINGS:  12
PREP TIME: 50 minutes
COOK TIME:  20 minutes
INGREDIENTS

Cake:

3 ounces bittersweet or semisweet chocolate, coarsely chopped

4 large eggs

1 1/3 cups milk, divided

1 tablespoon pure vanilla extract

4 cups sifted cake flour

2 cups granulated white sugar

2 tablespoons baking powder

1 teaspoon salt

1 cup unsalted butter, softened and cut into pieces

Note:  You will need a Checker Board Cake Pan Set for baking this cake which can be easily ordered on line through Amazon.  Also, it is much, much easier to pipe batter into pans using 2 pastry bags.
Frosting:
1 cup butter, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
2-3 tablespoons milk
DIRECTIONS
  1. Cake:  Preheat oven to 350°F.  Grease, or spray with a non-stick vegetable spray, a set of 9 by 1-inch checker board cake pans, line with parchment paper, and then grease and flour again.  Set aside.
  2. In a stainless steel bowl set over a saucepan of simmering water, melt the chocolate.  Set aside.
  3. In a separate bowl whisk together the 4 large eggs, 1/3 cup of the milk and 1 tablespoon vanilla extract.  Set aside.
  4. In the bowl of an electric mixer, combine the flour, sugar, baking powder and salt and mix to combine.  Add the butter and remaining 1 cup of milk and beat on low speed until the dry ingredients are moistened.  Increase the speed to medium and beat for about 2 minutes.  Scrape down the sides of the bowl.  With mixer on medium speed, gradually add the egg mixture and beat to incorporate the ingredients.
  5. In two separate bowls, divide the batter (with a little more than half the batter in one of the bowls).  Stir the melted chocolate into the smaller amount of batter until it is thoroughly incorporated.  Fill two large pastry bags (one with the white batter, the other with the chocolate batter), fitted with large round tips.
  6. Place the divider rings in one of the prepared pans and pipe batter into each section, alternating batter colors (i.e., outer and inner ring white, middle ring chocolate).  The batter should fill the pan half way up.  Using a spatula, smooth the batter.  Carefully lift out the divider, wash and place in the next pan.  When piping batter for the second layer, alternate the colors, (i.e., outer and inner ring chocolate, middle ring white).  Pipe batter into the third pan exactly like the first pan.  Note:  if you don't have pastry bags you can spoon the batter into each section, however, the pastry bag is far easier and faster.
  7. Bake about 20 minutes or until a tester inserted in the center comes out clean and the cakes spring back when pressed lightly in the center.  Be careful to not overbake this cake or it will be dry.
  8. Cool cakes in the pans on a wire rack for about 10 minutes.  Loosen the sides with a knife and invert onto a greased wire rack.  Cool completely before assembling and frosting cake.
  9. Butter Cream Frosting:  In a large bowl, cream together the butter and vanilla.  Blend in the sugar.  Add 2 tablespoons of the milk and mix until light and fluffy.  If necessary, add the second tablespoon of milk.
  10. Assemble the three layers of cake, alternating the layers with the bottom layer outside the ring white, second layer outside ring chocolate, and top layer outer ring white.  Generously frost the top and sides of the cake with the buttercream frosting.

Preheat oven to 350 degrees F (177 degrees C). Grease, or spray with a non-stick vegetable spray, a set of three 9 by 1 inch (23 x 2.54 cm) checkerboard cake pans, line with parchment paper, and then grease and flour again. Set aside.

Melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.

In a separate bowl whisk together the 4 large eggs, 1/3 cup (80 ml) of milk, and 1 tablespoon pure vanilla extract. Set aside.

In the bowl of your electric mixer, combine the flour, sugar, baking powder and salt and beat to combine. Add the butter and remaining 1 cup (240 ml) milk and beat on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for about 2 minutes. Scrape down the sides. Gradually add the egg mixture to the flour mixture and beat to incorporate the ingredients.

Divide the batter in half, placing each in a separate bowl (in one of the bowls have a little more than half the batter). Stir the melted chocolate into the smaller amount of batter until it is thoroughly combined. Fill two large pastry bags, fitted with large round tips (about 3/4 inches (2 cm) in diameter, one with the chocolate batter and the other with the white batter.

Place the divider rings in one of the prepared pans and pipe batter into each section, alternating batter colors (for example - outer and inner ring yellow, middle ring chocolate). The batter should fill the pan about half full. Using the back of a spoon, smooth the batter. Now carefully lift out the divider. Wash the divider before placing in the next pan. When piping batter for the second layer, alternate the colors, i.e. if you started with yellow for the outside ring, start with the chocolate. Pipe batter into the third pan exactly like the first pan. (Note: You will end up with two pans having the same color pattern and one the opposite.)

Bake about 20 minutes or until a tester inserted near the center comes out clean and the cakes spring back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven. Be sure that you do not overbake this cake or it will be dry.

Let the cakes cool in the pans on a wire rack for about 10 minutes. Loosen the sides with a knife or spatula and invert onto a greased wire rack. To prevent splitting, reinvert so that the tops are up and cool completely before covering with Ganache.



Read more: http://www.joyofbaking.com/CheckerboardCake.html#ixzz1Ka4UkM3O