The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24601/mint-and-chocolate-checkerboard-cake

LifestyleFOOD.com.au

This draw-dropping creation is topped off with butter cream, ganache and edible gold glitter.

Ingredients

  • Chocolate Cake

  • 190g salted butter

  • 225g caster sugar

  • 1½ tsp vanilla bean paste

  • 340g SR flour

  • 45g Dutch cocoa

  • 3 eggs

  • 190ml milk

  • Mint Cake

  • 190g salted butter

  • 225g caster sugar

  • 2 tsp peppermint essence

  • Green food colouring

  • 385g SR flour

  • 3 eggs

  • 190ml milk

  • Butter Cream Icing

  • 1kg pure icing sugar

  • 2/3 cup Dutch cocoa

  • 750g salted butter

  • Ganache

  • 400ml thickened cream

  • 400g dark chocolate 60% cocoa

  • 200g milk chocolate

  • Choc leaves & chequers

  • 100 small citrus leaves stems on

  • 400g dark chocolate 60% cocoa

  • Edible gold glitter

  • 100 citrus leaves, mandarin with stems

  • Cooking spray

  • Equipment

  • 3x round 20cm cake tins

  • 3x20cm round cake tins, aluminium, flat base, Alum fixed tins round 200mmx75mm(20cm x7.5cmdeep).

Method

  • Chocolate Cake:

  • 1.

    Preheat oven 175°C. Grease and line 3 round cake tins (20cmbase measurement)

  • 2.

    Place all ingredients in a bowl. Beat on low till combined. Beat on high for 3 mins.

  • 3.

    Divide between tins and bake at 175°C for approx 20 mins.

  • Mint Cake:

  • 1.

    Preheat oven 175°C. Grease and line 3 round cake tins (20cmbase measurement)

  • 2.

    Place all ingredients in a bowl. Beat on low till combined. Beat on high for 3 mins.

  • 3.

    Divide between tins and bake at 175°C for approx 20 mins.

  • Butter Cream:

  • 1.

    Sift icing sugar and cocoa. Add butter and beat till thick and creamy.

  • Ganache:

  • 1.

    Heat cream.  Add chocolates and beat till smooth.

  • Chequer Layers:

  • 1.

    Using a 6 inch and 4 inch round template, cut circles in one mint and one choc cake.

  • 2.

    Alternate colours in cakes and join with butter cream icing.

  • 3.

    Sandwich with butter cream icing.

  • Choc Leaves:

  • 1.

    Melt choc over hot water.

  • 2.

    Paint chocolate onto leaves with a paintbrush. Place on a tray lined with baking paper. Refrigerate till set. Peel leaf away from the chocolate holding stem.

  • Choc Liquor Tiles:

  • 1.

    Pour tempered chocolate onto a tray lines with baking paper. Allow to thicken slightly. Brush a pattern through chocolate using cake comb. When nearly set cut small squares using a knife and ruler (mark at this stage).

  • 2.

    Place in fridge till set. Use as required.

  • To Assemble:

  • 1.

    Place choc cake top side down on 20cm cake board.

  • 2.

    Fill with butter cream.

  • 3.

    Top with mint layer. Repeat with butter cream.

  • 4.

    Top with 2 chequor layers then mint and choc cakes.

  • 5.

    Cover with butter cream and ganache.

  • 6.

    Pipe butter cream around base.

  • 7.

    Top with choc leaves and place choc tiles around side to form a chequor pattern.

  • 8.

    Dust leaves with edible gold glitter.

Notes

The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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