Ingredients
White Layer
Chocolate Layer
Filling
Instructions
Step 1
Preparation
Step 2
White Layer
Step 3
Chocolate Layer
Step 4
Baking
Step 5
Assembly
Servings
Equipment
Have at least two large bowls ready for mixing your white and chocolate layers. Stainless steel or glass bowls are best for keeping ingredients cool and stable.
Using a mixer speeds up the process and ensures your batter is smooth and well combined. A hand mixer is versatile, while a stand mixer offers more convenience.
A good-quality spatula helps scrape down the sides of your bowls to ensure all ingredients are well mixed.
Opt for two 11x37 cm or similar-sized rectangular baking forms. Lining them with silicone mats or parchment paper helps with easy removal and cleanup.
Allow your cake layers to cool evenly. Cooling racks are essential to prevent soggy bottoms!
Variations
Faq
- Why does my cake batter look lumpy?
This usually happens if the butter wasn't properly beaten with the sugar. Ensure your butter is at room temperature and beat it until it's light and fluffy before adding other ingredients.
- How should I store the cake?
Wrap the cake in plastic wrap and keep it in the refrigerator. It's best to consume within 3-4 days to maintain its freshness.
- Can I freeze the cake layers?
Yes! You can bake the layers ahead and freeze them. Wrap each layer in plastic wrap and store them in an airtight container or a freezer-safe bag for up to a month.
- How do I get a perfect checkerboard pattern?
Ensure you trim and measure evenly before assembling the strips. Taking your time with the assembly process can make a big difference.
- How can I enhance the flavor of the chocolate layer?
Add a teaspoon of espresso powder to the chocolate batter. It enhances the cocoa flavor and makes the chocolate more robust.
- What's the best way to spread the jam?
Use an offset spatula for an even layer. Also, warming up the jam slightly can make it easier to spread smoothly.