Checkerboard Cake

Ingredients

Unit
Chocolate Cake Mix
Satin Crème Cake Mix Chocolate 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.225 kg
Chocolate Cake Mix total 1.875
Banana Cake Mix
Satin Crème Cake Mix Banana 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.225 kg
Yellow colour paste 0.005 kg
Banana Cake Mix total 1.880
Topping
Belcolade Ganache 0.400 kg
Topping total 0.400

Method

  • Mix Satin Crème Cake Chocolate Mix, egg, oil & water on slow for 2 mins, scrape down, mix for 3 mins on medium.
  • Deposit the batter into greased 7" tins, bake 20-25 mins at 160°C.
  • Repeat with Satin Crème Cake Banana Mix adding the colour with the egg, oil & water.
  • When the cakes are cooled cut with two plain pastry cutters to give a large & medium ring plus a small central disc.
  • Build the cake up using alternate flavours to create the checker board effect sticking together with ganache.
  • Cover the whole cake with Belcolade Ganache.