Dark Chocolate - 1/2 cup + Milk Chocolate - 1/4 cup
200mlCream
Sprinkles for Decoration
Instructions
How to make the Cakes
For the Vanilla Cake
Take the flour in a bowl, add baking powder, baking soda, and fluff well. Then, mix in condensed milk, vanilla essence, olive oil, sugar, curds, gently mix everything well.
Add the hot water at the end by making sure the batter is well combined. Grease the bowl with ghee a bit. Transfer 3/4 cup of the batter to the MW sage bowl.
MW for a minute. Rest for few seconds, MW again for 30 secs.
Pour the remaining batter and MW again for 1.5 seconds.
For the Chocolate Cake
Proceed as you did the same for Vanilla Cake, except by adding Instant coffee powder, cocoa powder, 1 tsp sugar and few tsp of water extra than the vanilla cake.
MW for 1.5 mins again.
For the Sugar Water
Boil the water and melt the sugar and make a thick syrup.
For best effect, prick the cakes and pour the sugar syrup by spoons so that the cake stays moist. I did this step after the layers are made and also by then the cake had settled in.
For the Dark Chocolate Ganache.
Boil the cream and add chopped chocolates. Stir well to melt the chocolate. Let it stand to thicken.
Assembling the Checkerboard Cake
To make a checkerboard cake, we need two vanilla cakes and two chocolate cakes.
For making the layers, I used 4" and 2" cookie cutters. Check out the step by step pictures for understanding how the layers are cut and then assembled.
Cut eat cake into 3 layers.
If your outer layer is chocolate, insert the vanilla layer into it, followed by the chocolate layer.
Apply the ganache on each side. After you assemble the cake again, spread over it. Then repeat with the remaining 3 cakes.
Your Chocolate Ganache should be of pouring consistency if you want it to over on the sides.
Garnish with sprinkles all over.
Notes
Since this is MW baked, if you bake for 1.5 mins is more than enough. Ensure you add the sugar syrup right away for the cake to remain moist.
As I was freezing the cake, I used oil, and that also came the cake a slight rubber texture. However if you serve it warm you won't be able to feel that.
If using butter, the texture improves much. However on freezing the cake turns little more dense.
Each layer needs to have the ganache applied on the sides and on top. Else when you slice through the cake, the chances of each bit crumbling away is more.
The best part of this cake is that its easy to bake, it freezes well and when you warm it for 30 secs before serving, it is as good as just baked!