Earl Grey Chocolate Checkerboard Cake

Earl Grey Chocolate Checkerboard Cake Slice

Connie mentioned that she liked Starbuck’s Earl Grey Chocolate Cake a few years ago.  Two, three?  Not sure.  I did researched how it looked like at time.   It’s a checkerboard cake.   I wished I would make it one day.  I did look for checkerboard cake pan but wondered I would not use it often.  Questions of space, practicability and waste of money.   Then I came across video of checkerboard cake.  Yes, don’t drag it anymore but make one.  And here it is.  At time of baking, Connie was travelling from New York to Hong Kong.  All gone!  Part of it was passed to Josephine to celebrate her birthday. Her grown up children gave it a thumbs-up.

Earl Grey Chocolate Checkerboard Cake

I chose to take Dr Oetker recipe of Chocolate Victoria Sponge Cake. The chocolate batter seemed to be try.   So I added cream to loosen it.  The Earl Grey batter with 3 tablespoons of the tea was OK.  But next time, I may simply use the sponge cake recipe that I normally used.

225g Butter, softened
160g sugar (original 225g)
Medium Eggs x 4
175g flour, sieved
2 tsp baking powder
3 tbsp well brewed Earl Grey tea
50g Cocoa powder

Earl Grey Chocolate Checkerboard Cake Slice1

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, one at each time.

Fold in the flour and the cocoa powder with a metal spoon.

Divide the mixture into two. One half mixed with the tea. Another half mixed with the chocolate powder.

Bake for approx. 25 minutes until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.

Use different sizes of cake pan to cut the two cakes into cake rings

Checkerboard Cake2

Alternate rings of Earl Grey and chocolate

Stack one assembled cake over the other

Earl Grey Chocolate Checkerboard

Chocolate Glaze
110g water
96g cream
130 sugar
48 Cocoa powder
7.5g gelatin sheet

Earl Grey Chocolate Checkerboard Cake 2

Cook water, cream and sugar until reaching boiling. Add and mix the cocoa powder until 103C reached

Cool the mixture till 60C and blend in bloomed gelatin

Cover the mixture with plastic film

When it reaches 34C pour over the checkerboard cake

Keep it in the fridge for a few minutes to set

Decorate the cake the way you like or simply enjoy it

Earl Grey Chocolate Checkerboard Cake Slice2

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