Taken from The Cake Bible – Rose Levy Beranbaum
4 large eggs
1 1/3 cupsMilk
1 tablespoon Vanilla
4 cups Sifted cake flour
2 cups Sugar
2 tablespoons Baking powder
1 teaspoon Salt
1 cup Unsalted butter (must be softened)
85g extra bittersweet or semisweet chocolate
Preheat the oven to 350°F (180°C)
• Melt the chocolate
• In a medium bowl lightly combine the eggs, ¼ of the milk and vanilla
• In a large bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 ½ minutes to aerate and develop the cake´s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
• Divide the batter approximately in half (1 ¾ pounds/ 793g in one bowl, 1 ½ pounds / 680g in another bowl). Stir in the melted chocolate into the smaller batch of batter until uniform in color. Fill 2 large pastry bags fitted with a large round tube ¾ inches in diameter (a large number 9 tube) with the 2 batters.
• Place the divider ring in 1 of the prepared pans and pipe batter into each section, alternating batter colors. The batter should fill the pan about ½ full. Using a small metal spatula or the back of a spoon, smooth any seams or divisions in the batter. Now carefully lift out the divider and rinse it off. When piping batter for the second layer, alternate the colors, i.e. if you started with yellow for the outside ring, start with chocolate. Pipe batter for the third layer exactly like the first.
• Bake 20 – 25 minutes or until a tester inserted near the center comes out clean and cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pans only after removal from the oven.
• Let the cake cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula if needed and invert it onto wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
• When stacking the layers, use a very thin coating of yellow or chocolate frosting to adhere the layers without disturbing the checkerboard effect.
For this cake frosting I used chocolate frosting from Betty Crocker
This Blog is called Queen of the Kitchen - cause we all are the queens of our own kitchen´s. I love to bake and cook, well I do love more to bake pretty little cakes than to cook. I startet this blog to share with family and friends what I am making or baking. Beside it´s practical to have the things you made on a blog - it´s reachable everywhere and no worries about loosing that little piece of paper you got them written on. Sadly I don´t live in the same country as my lill sister "Pandora" , she is always making something great in her kitchen and is a great cook and baker, and I am happy she wanted to join in on my lill blog thing :-D We have come a long way from making mud cakes with flowers in the garden.
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