Checkerboard Cake

Ingredients

Cake

• 3 ounces dark chocolate
• 2 tablespoons unsweetened cocoa powder
• 1 cup butter, at room temperature
• 1 1/2 cups sugar
• 5 eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• 3 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt

Filling

• 10 ounces dark chocolate
• 1 cup whipping cream

Directions

1. 1

   Grease and flour three 9" round cake pans.

2. 2

   Trace three 9-inch circles on parchment paper; cut out. Draw 6-inch circle, centered, on each cutout; draw 3-inch circle, centered, on each cutout.

3. 3

   Line bottom of each pan with 1 paper circle, pencil side down.

4. 4

   In large heatproof bowl set over hot (not boiling) water, melt chopped chocolate. Stir in cocoa powder. Let cool to room temperature.

5. 5

   In separate bowl, combine flour, baking powder, baking soda and salt. Set aside.

6. 6

   In large bowl, beat butter with sugar until light and fluffy. Beat in eggs,one at a time, beating well after each addition, add vanilla.

7. 7

   Beat in flour mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.

8. 8

   Stir 3 1/2 cups of the batter into melted chocolate.

9. 9

   Spoon white and chocolate batters into separate large piping bags(or spoon into 2 large resealable plastic bags and cut 1-inch hole in 1 corner of each).

10. 10

    Pipe chocolate batter to fill outer ring of each of 2 of the pans.

11. 11

    Pipe white batter over middle ring, then chocolate batter over inner ring.

12. 12

    In third pan, pipe white batter over outer ring, chocolate over middle ring and white over inner ring.

13. 13

    Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, 20-25 minutes.

14. 14

    Let cool in pans on rack for 10 minutes. Turn out onto rack; let cool completely.

15. 15

    For the filling, place chopped chocolate in bowl.

16. 16

    In saucepan, heat whipping cream over medium heat just until steaming. Pour over chocolate, whisking just until melted.

17. 17

    Refrigerate until thickened but still spreadable, about 30 minutes.

18. 18

    Whisk just until color lightens.

19. 19

    Using serrated knife, trim tops of cake layers to make level, if necessary.

20. 20

    Starting with 1 of the cake layers with chocolate outer ring, spread with 1/3 cup of the ganache.

21. 21

    Top with cake layer with white outer ring; spread with another 1/3 cup of the ganache.

22. 22

    Top with remaining cake layer.

23. 23

    Cover top and side with remaining ganache.

24. 24

    Refrigerate before serving.

25. 25

    Some people may find it easier to use one of "Checkerboard Cake Pan Sets" available online or in local stores.

26. 26

    http://www.amazon.com/s/102-7283235-2715300?ie=UTF8&keywords=Checkerboard%20Cake%20Pan&search-type=ss&index=kitchen.