Checkerboard Cake

Ingredients

Unit
Chocolate Cake Mix
Satin Crème Cake Mix Chocolate | Patisserie 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 | Patisserie 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 | Patisserie 0.400 kg
Topping total 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.