Dark Checkerboard Cake

Chocolate Profiterols with Espresso Cream Filling

INGREDIENTS

Chocolate Cake:

1 egg
½ cup water
3 tablespoons oil
1 package MAYA Oven Toaster Chocolate Cake Mix 200g

Brown Butter Cake:

¼ cup butter
2 eggs
½ cup water
1 package MAYA Oven Toaster Butter Cake Mix 200g
1 tablespoon cocoa powder

Chocolate Ganache:

½ cup all-purpose cream
½ cup semi-sweet chocolate chips
chocolate ice cream
chocolate-covered rectangular cookies

PROCEDURE

Prepare chocolate cake. Preheat oven to 350°F/177°C. Grease and line the bottom of a 6-inch round pan. Set aside. Combine egg, water and oil. Add the chocolate cake mix and beat with a wooden spoon until incorporated. Pour mixture into the prepared pan. Bake for 35-40 minutes or until done.

Prepare brown butter cake. Grease and line the bottom of a 6-inch round pan. Set aside. Cream the butter in a bowl until soft. Blend in the eggs and water. Add the butter cake mix and cocoa powder and beat with a wooden spoon until incorporated. Pour mixture into the prepared pan. Bake in the preheated oven for 35-40 minutes or until done.

Prepare chocolate ganache. Place the all purpose cream in a pan and bring to a boil while stirring continuously. Add the chocolate chips and stir until melted and combined. Cool.

To assemble. Cut the chocolate cake into two equal layers; do the same for the brown butter cake to make a total of four layers. Get one cake layer and with a 4-inch round cutter, cut a piece from the center. From the 4-inch diameter round piece, make another round piece by using a 2-inch round cutter. At this point, one layer of cake will create one 6-inch diameter ring, one 4-inch diameter ring and one 2-inch diameter round piece. Repeat the procedure for all 4 layers.

Construct one layer by removing the 4-inch diameter ring from the chocolate cake and swapping it with a 4-inch diameter ring from the brown butter cake. Make sure to frost with ganache in between cake pieces to hold them in place. Repeat the procedure of reconstructing the layers for both cake flavors. Put ganache on a serving platter or cake board before putting the first layer with a chocolate cake outer ring. Spread ganache on top before putting the cake layer with a brown butter cake outer ring. Repeat the steps until all layers are stacked up. To serve, cut a wedge to show the checkerboard pattern. Serve with a scoop of chocolate ice cream on the side. Top ice cream with cookie.

NOTES

Double the ganache recipe if frosting is desired on the top and sides of the cake.

Leave a Reply

%d bloggers like this: