Ingredients

White Layer

  • 2 eggs (110 grams / 4 ounces)
  • 150 grams sugar / 0.75 cups sugar
  • 5 grams natural vanilla sugar / 1 teaspoon vanilla sugar
  • 170 grams butter / 0.75 cups butter
  • 5 grams baking powder / 1 teaspoon baking powder
  • 1 gram salt / 0.25 teaspoons salt
  • 230 grams flour / 2 cups flour

Chocolate Layer

  • 2 eggs (110 grams / 4 ounces)
  • 150 grams sugar / 0.75 cups sugar
  • 5 grams natural vanilla sugar / 1 teaspoon vanilla sugar
  • 170 grams butter / 0.75 cups butter
  • 5 grams baking powder / 1 teaspoon baking powder
  • 1 gram salt / 0.25 teaspoons salt
  • 25 grams alkalized cocoa / 0.25 cups cocoa
  • 200 grams flour / 1.5 cups flour

Filling

  • 450 grams thick jam or fruit spread / 2 cups jam

Equipment

  • Mixing Bowls

    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.

  • Hand or Stand Mixer

    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.

  • Spatula

    A good-quality spatula helps scrape down the sides of your bowls to ensure all ingredients are well mixed.

  • Baking Forms

    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.

  • Cooling Racks

    Allow your cake layers to cool evenly. Cooling racks are essential to prevent soggy bottoms!

Instructions

Step 1

Preparation

Ensure all ingredients are at room temperature.
Preheat oven to 170°C (340°F).
Prepare baking forms (two 11x37 cm or similar) with silicone mats or foil and parchment paper.

Step 2

White Layer

Beat butter with sugars until fluffy.
Add eggs one at a time, beating until sugar dissolves.
Gradually add flour mixed with baking powder and salt.
Mix until smooth.
Pour into prepared baking form.

Step 3

Chocolate Layer

Beat butter with sugars until fluffy.
Add eggs one at a time, beating until sugar dissolves.
Gradually add flour mixed with baking powder, cocoa, and salt.
Mix until smooth.
Pour into prepared baking form.

Step 4

Baking

Bake each layer in a preheated oven at 170°C (340°F) for about 25 minutes or until a toothpick comes out clean.
Cool completely, then wrap in plastic wrap and refrigerate overnight for easier handling.

Step 5

Assembly

Trim layers to even out, if necessary.
Spread jam generously on one layer and cover with the other layer.
Cut the double-layered cake in half, then slice each half into three strips.
Flip the middle strip of each set to create a checkered pattern.
Spread jam on all exposed sides and assemble the strips back into a checkered block.
Press firmly to set.
Coat the top and sides with more jam.
Sprinkle with cake crumbs made from trimmed edges.
Wrap well in plastic wrap and refrigerate for 6-8 hours before serving.

Servings

Picture this: a beautiful afternoon with loved ones, the sun gently streaming through the windows while you all savor a slice of this delightful checkerboard cake. 🍰 **Pair it with a hot cup of coffee or tea**, and you've got yourself a cozy little moment of bliss. For a more decadent experience, serve with a dollop of whipped cream or a scoop of vanilla ice cream. 🍦 **Hosting a kids' party?** Add some colorful sprinkles on top for a fun twist that will certainly make the little ones smile. 🎉 **For an elegant touch at a dinner party**, serve thin slices of the cake arranged on a white platter and garnish with fresh berries and mint leaves. Your guests will be impressed with both the look and taste of this outstanding dessert! 🌿✨

Variations

Enjoying this cake doesn't mean compromising on dietary preferences! 🌱 **Gluten-Free Variation:** Replace the standard flour with a gluten-free flour blend at a 1:1 ratio. Ensure your baking powder is gluten-free as well for a safer treat.* Pro-tip: Sift your gluten-free flour for a better texture. ✔️ **Vegan Variation:** Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). Use vegan butter and ensure that your jam or fruit spread doesn't contain any hidden animal-derived ingredients. For the same bouncy texture, add 1 teaspoon of apple cider vinegar to balance the leavening agents.🍰✨

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.

Nutrition facts

Checkered Cake Delight
Recipe Yield:12 servings
Calories:350-400 calories per serving
Calories (Min - Max):3500 - 4000
Total Fat:170g
Saturated Fat:100g
Protein:30g
Total Carbohydrate:500g
Total Sugars:300g