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Orange and Chocolate Checkerboard Cake

Ingredients

For the Orange Cakes

  • 2 1/2 cups of self-raising flour
  • 1 3/4 cups of sugar
  • 3 eggs
  • 1 1/4 cups of milk
  • 100 g 3.5oz of melted butter
  • 1/4 cup of vegetable oil
  • zest and juice of 1 orange
  • red and yellow food dye

For the Chocolate Cakes

  • 2 1/4 cups of self-raising flour
  • 1/4 cup of cocoa
  • 1 3/4 cups of sugar
  • 3 eggs
  • 1 1/4 cups of milk
  • 100 g 3.5oz of melted butter
  • 1/4 cup of vegetable oil
  • zest and juice of 1 orange
  • a few drops of parisienne essence

For the Ganache

  • 375 g 13oz of butter
  • 45 g 1.5oz of brown sugar
  • 3/4 cup of boiling water
  • 600 g 22oz of chopped dark chocolate

Instructions

  • Serious bakers out there will probably have their own ideas of the best way to make the mixture for the cakes but, I can honestly say that this very simple method is the way our Checkered Chef does it and we’ve had great results every time.
  • Preheat oven to 160°C (320°F).
  • Grease and line 2 round cake tins - ours are 8” diameter and 2” deep.
  • Place all the ingredients for the orange cake into a large bowl or benchtop mixer. Use hand held electric beaters or benchtop mixer and mix until smooth and glossy.
  • Divide the orange cake batter evenly between the 2 tins.
  • Put them in the oven for 40 minutes (turn cakes halfway through baking time).
  • Repeat the whole procedure with the chocolate cake ingredients.
  • Once all 4 cakes are cooked and cooling on your Checkered Chef Cooling Rack start making the ganache:
  • Place the butter, sugar and water in a small saucepan and heat until the butter has melted and the sugar has dissolved.
  • Take saucepan off heat and stir in chocolate.
  • Transfer mixture to stainless steel mixing bowl and put in freezer until spreadable - check and stir mixture every 10-15 minutes
  • When cakes are cool cut off the pointed tops and cut around the template
  • When the ganache is spreadable use the ganache and cake rings to assemble the cake
  • Start with a chocolate center, cover the edges in ganache. Place an orange middle ring around the chocolate center and cover the edges with more ganache. Finish the layer with an outer chocolate ring.
  • Smother the top of the layer with ganache then build the next layer by starting with an orange center.
  • Repeat until cake is 4 layers high and all pieces have been used.
  • Finally cover the whole cake with remaining ganache
  • Decorate with more chocolate if desired.