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Preparation Time : 60
Cook Time : 60
Total Time : 120
Unsalted butter 500 gms
Icing Sugar 500 gms
Cold milk 2 tbsp
Eggs 4 nos
Castor sugar 2 cups
Oil 1 cups
All purpose Flour 2 1/2 cups
Baking soda 1 1/2 tsp
Cocoa Powder 1/2 cups
For Choco Vanilla checkered cake Make 2 cakes, one should be chocolate and another vanilla sponge cake. Recipe for both cakes is- Take 2 eggs, beat well till frothy. Add 1 cup castor sugar and half cup oil. Beat again. In a separate pan take 1.5 cups of all purpose flour and add 1 tspn of baking soda. Sieve this 2 times and add to the egg mixture in 3 parts by cut and fold procedure. Pour in a greased pan. bake at 180 ° C for 35 to 40 minutes. For chocolate cake take same recipe yet substitute half cup all purpose flour with half cup cocoa powder. I used little yellow food colour in vanilla cake so that my layers come out beautifully. Bake both the cakes. Cool and cut into two halfs
For butter cream Frosting, in a bowl take 500 gms of unsalted butter. Incorporate same amount of icing sugar. Mix with a electric beater. Add in half cup of cocoa powder. Add 2 tbsp of cold milk. If required add a tbsp cold milk more. Beat till peaks are formed and buttercream is spreadable. Keep in fridge when not using.
Now making our checkered pattern in the cake. Take one layer of sponge cake and with the help of a big bowl cut a big circle in it. Repeat with all layers of the cake.
For cutting small circle take a small bowl invert on d cake and cut. Repeat with all the layers of the cake.
Repeat the same cuttings with all the layers of the two coloured cake and you will get layers.
Now insert one circle of another coloured cake inside the cake.
Apply a thin layer of butter cream icing.
Repeat with second layer of contrasting colours of layer. On top of vanilla layer should come a chocolate layer and vice versa. Again coat a thin layer of butter cream and repeat till all layers are done.
Apply a thin coat of butter cream on the cake as crumb coat and keep in freezer for 15 minutes
Put buttercream in a piping bag. Take out cake from d freezer and using star nozzle in the piping bag make Rosettes or any decorative pattern according to choice.
Fill the cake with Rosettes or any desired design
When cutting the cake, there will emerge this beautiful checks from inside.
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