Cook this: Compton Acres Chocolate and Vanilla Chequer Board Cake

Cake making has always been one of my all-time favourite passions. Leading the Compton Acres kitchen, I have now imparted my enthusiasm onto our two talented pastry chefs.

Inspiring them, their creations are increasingly imaginative, flavourful and impressive!

Fitting this bill to perfection, their chocolate and vanilla Chequerboard Cake is a standout centrepiece that certainly delivers the wow factor, with both its looks and taste.

Suitable for any occasion, whether it’s a family gathering, child’s birthday, or summer party, this baked beauty is easier to master than you might think.

At first glance, the exterior of the cake is covered in a silky chocolate ganache, an amazing dark chocolate and cream concoction. If this isn’t enough to get people salivating, the real culinary surprise is only unveiled as you cut out your first slice and prepare to serve this cake to your guests.

Attractive and delicious, the chequered effect may seem like a bit of baking wizardry, however by following our recipe guide you can easily recreate this at home.

Using three separate cake tins, you must first fill each with concentric layers of vanilla cake batter and chocolate cake batter.

Far simpler than you may first imagine, it requires a steady hand and two piping bags. Baked separately, our pastry chefs stack the three cake layers and bring the whole things together using a luxurious rum syrup. Smoothed over with the ganache, when complete your own masterpiece will be truly scrumptious.

Displayed in our Café and Tearooms, this delightful cake never lasts long. A delicious combination of chocolate and vanilla it’s an exceptionally tasty treat. As your guests scramble for seconds, it’s best to set aside a slice for yourself as early as possible to avoid missing out!

For more detailed instructions on my Chequerboard cake, follow the step-by-step recipe guide below, and you will end up with a truly special cake.

comptonacres.co.uk

You will need 3 x 20cm diameter sandwich cake tins, greased and lined with baking parchment and 2 x large piping bags with 2.25cm/1 inch plain nozzles (Or, if piping nozzles are unavailable and you are using disposable piping bags, cut the tips off about 1.3cm/ half an inch from the end to get similar sized holes)

Oven temperature: 190*C / 170*C Fan / gas mark 5

Vanilla Batter

• 225g unsalted butter
• 225g caster sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 250g plain flour
• 10g baking powder

Chocolate Batter

• 225g unsalted butter
• 225g caster sugar
• 4 large eggs
• 220g plain flour
• 50g cocoa
• 10g baking powder
• Rum Syrup
• 250g granulated sugar
• 300ml water
• 1 tablespoon rum (or half of a split vanilla pod, if you do not wish to use alcohol)

Ganache

• 150g dark chocolate, minimum
• 60% cocoa solids, chopped into small pieces
• 150ml double cream
• A little apricot jam or buttercream

To make the syrup, put the sugar and water (and vanilla pod, if using) in a saucepan and bring to the boil, without stirring. Simmer for two minutes, remove from the heat and add the rum. Allow to cool.

To make the vanilla batter, cream together the butter and sugar before adding the eggs, one by one. Scrape the bowl down and mix well between each addition.

Add the vanilla extract.

Sift together the flour and baking powder and add to the mixture, stirring well; the mixture will be quite stiff. Set aside while you make the second batch.

To make the chocolate batter cream together the sugar and butter thoroughly. Add the eggs one by one, scraping the bowl down and mixing well betwen each addition.

Sift together the flour, baking powder and cocoa and add to the mixture, stirring well. Again, it will be quite a stiff batter.

Place the piping nozzles into the piping bags (or cut the ends off to create holes as explained above) Put the vanilla mixture into one and the chocolate mixture into the other.

Place the prepared cake tins in a row and starting with the vanilla batter, pipe a ring inside the the outer edge of one of the cake tins. Pipe a ring of chocolate batter next to the vanilla ring. Continue piping alternating rings of vanilla and chocolate batter so that you end up with 6 rings of batter and the centre one is chocolate. Fill the second cake tin in the same way.

For the third tin, start with a chocolate ring and finish with vanilla in the centre. This will be your middle cake.

Tap the base of each tin gently on a flat surface to release any air pockets before placing in the oven. Bake for about 20 minutes.

Once baked, allow the cakes to cool in the tins for 5 minutes before turning out, upside down, onto wire cooling racks. Remove the baking parchment and brush the syrup over the bottom of each cake. Allow to cool completely.

To make the ganache, place the chopped chocolate in a medium sized mixing bowl. Heat the cream gently in a saucepan over a low heat, or in a suitable container in a microwave until hot and just beginning to bubble. Pour the cream gently over the chocolate and allow to stand for a minute or two before stirring gently to combine; stir until smooth and no chocolate lumps remain.

Once the cakes are cool, place one with a vanilla outer ring on a serving plate or cake board. If you have any sugar syrup remaining, it can be brushed onto each cake at this stage. Spread the bottom cake with apricot jam (or a thin layer of buttercream, if preferred) and place the cake with the chocolate outer ring on top. Spread with apricot jam and place the third cake on top.

Using a palette knife, spread the ganache over the top and sides of the cake to cover it completely. If the ganache has become too stiff to spread easily, it can be warmed gently for a couple of seconds in a microwave to soften a little.