HESSBOARD-CAKE

Hello dear Hive friends!

You can easily make this creative chess board cake with light and dark sponge layers and fine chocolate ganache yourself.

Have fun trying!

Ingredients for the vanilla biscuit Ø 18 cm

240 ml plant milk, I prefer soy milk
1 tbsp white vinegar
240 g cake flour
1¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
150 g fine granulated sugar
112 g canola oil
1 tsp vanilla extract

for the chocolate biscuit

240 ml plant milk
1 tbsp white vinegar
220 g cake flour
20 g of cocoa powder
1¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
150 g fine granulated sugar
112 g canola oil
1 tsp vanilla extra

for the chocolate ganache

120 g dark chocolate, finely chopped
120 g whipped cream, vegetable

for decoration

240 g whipped cream
30 g powdered sugar
8 g cream stiffener

30 g dark chocolate, finely chopped
30 g of whipped cream

for the syrup for brushing

1 tbsp sugar
2 tbsp hot water

Preparation vanilla biscuit

Preheat the oven to 180°C.
Mix milk and vinegar in a cup and leave for 10 minutes.
Sift all dry ingredients (cake flour, baking powder, baking soda and salt) into a bowl.
In another bowl, whisk together the sugar, oil, and vanilla extract until well combined.
Stir the milk-vinegar mixture and the flour mixture alternately into the sugar-oil mixture, do not over-mix, just until well combined.
Grease the baking tin and line the bottom with baking paper, fill in the dough and bake for approx. 35-40 minutes (test with a skewer)!
Turn the cake out of the tin, peel off the parchment paper and leave to cool completely.

Chocolate biscuit

Repeat exactly the same steps as for the vanilla dough.
The only difference is add the cocoa powder to the dry ingredients as well.

Chocolate ganache

Put the chopped dark chocolate in a bowl. Heat the cream in a saucepan and pour over the chocolate and leave to rest for 5 minutes. After 5 minutes, mix until smooth and free of lumps. Cover and refrigerate for at least 30 minutes until the chocolate has set. Before using, use a mixer to beat the ganache until smooth and creamy.

Chocolate for decoration

Place the chopped chocolate in a bowl, add the hot cream and leave to rest for 5 minutes, then mix until there are no lumps and fill into a piping bag.

Completion of the cake

Cut the dark and light cake in half.
Cut off the firmer edge with a ring cutter about 1 cm wide (optional).
Cut out a circle in the middle with a 10 cm ring, then again with a 5 cm ring. The individual rings of dough are now approx. 2.5 cm wide.
Carefully lift out the individual rings of dough and alternately insert a light and a dark ring again.

Brush each piece of cake with the syrup.
Spread a third of the ganache on a layer of cake. put the second on top and again distribute ganache and finally the third part.
Make sure that when assembling the cake, a light and a dark part (outer edge) are stacked alternately. chill the cake.
Whip the heavy cream, cream stabilizer and sugar until stiff, but should not be too stiff.
Spread the whipped cream over the chilled cake (keep some cream for decoration).
Decorate the cake with the chocolate and the remaining cream.