Recipe by Nitra Ladies Auxiliary

Layered or Checkerboard Cake

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Parve Parve
Medium Medium
6 Servings
Allergens

This made-from-scratch versatile cake recipe can either be stacked in layers or be made into a checkerboard pattern. The cake is airy yet does not fall apart when cut and manipulated. While the checkerboard cake is visually more fun, a layered cake can be more elegant. The decadent chocolate frosting is really the cherry on top, taking the cake to a whole new level!

Ingredients

Vanilla Layer

Chocolate Layer

  • 6 eggs, separated

  • 1 cup sugar

  • 1 teaspoon Gefen Vanilla Sugar

  • 1/8 cup oil

  • 1/8 cup orange juice

  • 1 cup Mishpacha Flour

  • 1/2 teaspoon baking powder

  • 2 tablespoons Gefen Cocoa

  • 1 tablespoon coffee, dissolved in a few drops of hot water

Chocolate Cream

  • 1 pound chocolate

  • 1/2 cup water

  • 1 and 1/3 cups sugar

  • 1 tablespoon coffee

  • 1/2 teaspoon Gefen Rum Extract or other rum flavoring (optional)

  • 4 eggs

  • 1 pound margarine

Directions

For Cake Layers

1.

Beat egg whites and 1/2 cup sugar until stiff.

2.

In separate bowl, mix egg yolks, remaining sugar, vanilla sugar, oil and orange juice. Sift in flour and baking powder. Fold into beaten egg whites.

3.

For chocolate layer, add cocoa and coffee.

4.

Pour into lined cookie sheet and bake for 20 minutes at 350 degrees Fahrenheit. Freeze for two hours.

5.

Bring first five ingredients for cream to a boil over double broiler. Cook over low heat for five minutes. Cool.

6.

Cream margarine and eggs until fluffy. Combine with chocolate mixture. Set aside for 15 minutes.

To Assemble Layered Cake

1.

Cut each cake in half, crosswise. Frost each layer sparingly.

2.

Stack all four layers, alternating colors. Trim edges.

To Assemble Checkerboard Cake

1.

Follow instructions for Layered Cake. Cut four layered cakes in half, crosswise. Cut each cake into seven strips lengthwise.

2.

Place first strip on its side and frost. Place second strip onto the first, turning over to alternate colors. Frost.

3.

Repeat with third and fourth strips. Frost top and sides of cake. Repeat with second half of cake.

Credits

Photography by Tamara Friedman

Layered or Checkerboard Cake

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sofie
sofie
2 years ago

is the cake very dry?

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Raquel
Raquel
Reply to  sofie
2 years ago

I’ve never tried it but the cake itself is described as “airy.” Since you need to be able to easily cut it, the cake can’t be too moist or it would fall apart. I can’t image it would be very dry of there is frosting in between all the layers.