Secret Design Chess Cake
Since the first episode of the Great British Bake Off where they had to make secret design cakes I decided it was time to show my own secret pattern cake. I saw this when I was little and I haven’t made it in over 10 years.
You can watch the brand new video I made about making this cake below
Here is how it looked when it was cut open – a gorgeous and tasty chess board.
I fancy having a go at making little fondant chess pieces to go with it.
So this is the top of the cake topped with chocolate icing and white stars. I love these white chocolate stars from Sainsburys they look so good on chocolate icing. I ran out of icing so it’s not as smooth as I would have wanted but it looks cute.
This recipe is based on a Mary Berry recipe.
For the cake
225g (8oz) butter, softened
225g (8oz) caster sugar
275g (9¾oz) self-raising flour
2 level tsp baking powder
4 medium eggs
2.5 tbsp milk
1 tsp vanilla extract
2.5 tbsp cocoa powder
2 tbsp hot water
For the icing (or you can use chocolate ganache recipe below);
50g (2oz) butter
30g (1oz) cocoa powder, sifted
4 tbsp milk
200g (7oz) icing sugar, sifted
Or chocolate ganache
300ml double cream
300g milk chocolate
2 teaspoons of unsalted butter
Preheat the oven to 160°C/325°F/gas mark 3. Lightly grease two 7inch shallow cake tin. Line the bottom with a circle of non-stick baking parchment.
Measure the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat with a hand-held electric mixer for about two minutes, until well blended. Spoon half into another bowl and set aside.
In a small bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.
Spoon the chocolate mixture evenly into the two pans, if you have four tins the same size you can do the vanilla at the same time or wait until the chocolate has baked and wash the tins and repeat. Bake for 15-20 minutes, until the cake is well risen, springy to the touch and starting to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.
To make the icing, melt the butter in a small pan, add the cocoa powder, stir to blend and cook gently for one minute. Stir in the milk and icing sugar, then remove from the heat and mix thoroughly. If necessary, leave the icing on one side, stirring occasionally, to thicken. Spread the cold cake evenly with the icing.
To make the chess board using 2 round cutters one medium and one small. Cut the same large circle into all the pieces and then cut the smaller circles.
When you have all the pieces – 3 per cake so 12 all together – interchange the pieces so the outer ring would be white and then the middle would be chocolate and the middle white again and vice versa with the chocolate large outside ring. Pile up the layers so they are in contrast with each other.If you want you can put a thin layer of icing between each layer to level the cake and stick the layers together but it isn’t too important. As long as the outside is iced the layers wouldn’t move too much.
Before you ice the cake it should look like this