Checkerboard Cake Recipe | How to make Microwave Eggless Checkerboard Cake ~ Simple Delicious Food Recipes

For the second day of BM#66 under Checkerboard Dishes, I have yet another favorite dish, the Checkerboard Cake. I have been eying one for so many years now. I almost decided I might never be able to make it as it requires so many steps and it is time-consuming. Time is something that is always short and I can't imagine slogging over four cakes for extended hours.

Konda has always been after me to make those designer cakes with loads of cream and frosting. I said I am not a person cut out for that much cream and frosting. I am an instant cake person with ganache as the best frosting I will ever invest my time in. However, this theme pushed me to think I can spend my time on this.

So as a way to salvage time and efforts, I resorted to Microwave Cakes. I love Microwave Cakes as they are instant! And I also believe you can save so much time and the texture is still the same. As always I take a leaf out of science to approach this baking.

This Microwave Chocolate Cake with Apple Cider Vinegar is the best Microwave Cake for Cupcakes and for instant ones. It uses acid and oil to aerate the batter. It's low fat as well as there is no dairy in this batter. Suits best for a smaller baked treats like cupcakes.

In today's cake, the cake has to be sturdy, hence some protein for the structure. I activated the reaction by adding hot water to the batter at the end. Since there is no milk protein in straight form, the texture does end up being slightly rubbery. However, you can negate it by warming it before eating.

If you are looking for that exact crumbly oven baked cakes, you can check out this Eggless Chocolate Cake or Microwave Chocolate Cake

that is just like your regular OTG Cakes and yet baked much faster. These are single layer cakes and can't be trusted to be layered to hold their shapes.

Microwave Eggless Chocolate Vanilla Checkerboard Cake

Microwave for 1 min 30 secs

Mould used is 6" Microwave safe bowl (makes two 2 6" cakes)

Ingredients Needed:

For the Vanilla Cake

All purpose flour - 1 cup

Condensed Milk - half tin (200 ml)

Sugar - 2 to 3 tsp

Olive Oil - 1/4 cup

Baking powder - 1 tsp

Baking Soda - 1/2 tsp

Curds - 1/2 cup

Hot water - 1/4 cup

Pinch of salt

Vanilla Essence - 1/2 tsp

For the Chocolate Cake

All purpose flour - 1 cup

Condensed Milk - half tin (200 ml)

Sugar - 4 tsp

Olive Oil - 1/4 cup

Baking powder - 1 tsp

Baking Soda - 1/2 tsp

Curds - 1/2 cup

Hot water - 1/4 cup

Pinch of salt

Cocoa powder - 3 tsp

Instant coffee Powder - 2 tsp

For the Sugar Water

Water - 1/2 cup

Sugar - 4 tsp

For the Dark Chocolate Ganache

Dark chocolate 1/2 cup + Milk chocolate - 1/4 cup

Cream - 200 ml

Sprinkles for decoration

How to make the Cakes

For the Vanilla Cake

Take the flour in a bowl, add baking powder, baking soda, fluff well. Then mix in condensed milk, 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!