This beautiful checkerboard cake is a stunning dessert made with two types of sponge cake and a rich chocolate cream. While traditionally prepared a bit differently, this is my own twist on the classic, and it never fails to impress both in looks and flavor. With layers of white and yellow sponge, chocolate pudding cream, and whipped topping, this cake makes a perfect centerpiece for any celebration.
Ingredients
For the White Sponge Cake
- 7 egg whites
- 11 tablespoons sugar
- 9 tablespoons all-purpose flour
Bake: 20 minutes at 320°F (160°C)
For the Yellow Sponge Cake:
- 7 egg yolks
- 2 whole eggs
- 10 tablespoons sugar
- 10 tablespoons all-purpose flour
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
Bake: 25 minutes at 355°F (180°C)
For the Chocolate Cream:
6 1/3 cups milk
3 packets of chocolate pudding mix
15 tablespoons sugar
2 2/3 sticks unsalted butter, softened
For Decoration:
3 packets whipped cream topping
Decorative chocolate pieces, shavings, or curls
Instructions
For both sponges, beat the eggs with sugar until stiff peaks form (for whites) or until pale and fluffy (for yolks). Gently fold in the flour (and vanilla for the yellow sponge).
Line a 9-inch (22–24 cm) round cake pan with parchment paper. Grease and flour the paper, pour the batter, and bake as instructed above.
Let both cakes cool completely.
Cut the white sponge horizontally into two even layers. One will be the base, the other the top.
Cut the yellow sponge into concentric rings (like a target or bullseye), 3–4 rings if possible. These will be alternated to create the checkerboard effect.
Place the first white sponge layer on your serving plate. Lightly spread with some of the chocolate cream.
Begin arranging alternating rings of yellow sponge inside the base: use the first and third rings, filling the gaps with white sponge.
For the second layer, use the second and fourth rings of yellow sponge (or alternate the pattern) and again fill the gaps with white sponge to keep the checkerboard pattern consistent.
Spread more cream in between each assembly step. Use any leftover cream on the top.
Place the second white sponge layer on top.
Spread whipped topping all over the cake.
Decorate with chocolate shavings or curls as desired.
Refrigerate the cake for at least a few hours (preferably overnight) to allow the cream to set and the flavors to meld beautifully.
