Checkerboard Cake

Directions

Chocolate Sponge

1. Preheat the oven to 180°C/160°C fan. Lightly grease and line two 8 inch round cake tins with greaseproof baking paper.
2. Dissolve the coffee granules in the boiling water, add the vanilla extract and set aside.
3. Cream together the sugars and baking spread in a bowl for 1-2 mins, until light and fluffy.
4. Add the eggs one at a time along with a large spoonful of the flour, mixing in-between each.
5. Fold in the cocoa powder, coffee and remaining flour.
6. Divide the mixture equally between the two tins and bake in the oven for approx. 25 mins.
7. Leave the sponges in the tins for 10 mins, then remove and cool on a wire rack upside down to flatten the tops.

Vanilla Sponge

1. Lightly grease and line two 8 inch round cake tins with greaseproof baking paper.
2. Cream together the caster sugar and baking spread in a bowl for 1-2 mins, until light and fluffy.
3. Add the eggs one at a time along with a large spoonful of the flour, mixing in-between each.
4. Mix in the vanilla extract.
5. Fold in the remaining flour, using a spatula/metal spoon.
6. Divide the mixture equally between the two tins and bake in a preheated oven at 180°C/160°C fan for approx. 25 mins.
7. Leave the sponges in the tins for 10 mins, then remove and cool on a wire rack upside down to flatten the tops.

Ganache

1. Chop the chocolate into small pieces and add to a mixing bowl.
2. Put the cream in a microwaveable jug and heat on a high heat setting in the microwave for 60 secs, stirring halfway through.
3. Pour the cream over the chocolate and allow it to sit for a few minutes.
4. Stir the chocolate and cream together until smooth. If there are still lumps of chocolate remaining, heat the ganache in the microwave in 20 seconds bursts, stirring in between.
5. Pop the ganache into the fridge to chill for around 30 mins, or until it starts to thicken and feels cool to the touch.
6. Whisk the ganache either in a stand mixer using the beater attachment or with a hand whisk. Do this until the ganache is just stiff enough to hold its shape. If the ganache is too runny after whisking, put it back into the fridge for 10 minutes and whisk again.

Cake Assembly

1. Using a 5 ½ inch/14 cm cookie cutter or a bowl of a similar size as a guide, cut a circle into each cooled sponge.

2. Then using a 3 inch/8 cm cookie cutter, cut a circle out of the centre of the remaining sponges. You will end up with 4 large hollow circles, 4 medium hollow circles and 4 small full circles of sponge.

3. Assemble the cake by placing one large chocolate sponge circle onto a serving plate/board or cake stand. Then fill with a medium vanilla sponge circle and a small chocolate circle.

4. Spread a thin layer of ganache on top and repeat for the next layer using opposite sponge flavours. Replicate for the remaining two layers.

5. Cover the cake using the rest of the ganache