chequerboard cake mary berry
A chequerboard cake mary berry is a delicious and visually stunning dessert that consists of two different colored sponge cakes arranged in a checkered pattern. Mary Berry, a renowned British food writer and television presenter, has created her own version of the chequerboard cake recipe, which has become a favorite among home bakers and baking enthusiasts alike. Hare recipe features layers of chocolate and vanilla sponge cakes, assembled with apricot jam and buttercream frosting for a decadent and beautiful dessert perfect for special occasions or any day you want to indulge your sweet tooth.
Why people also love chequerboard cake mary berry
People love Mary Berry’s Chequerboard Cake for many reasons. Firstly, the cake’s checkered pattern makes it visually stunning and perfect for special occasions like birthdays, anniversaries, or weddings. Secondly, the combination of chocolate and vanilla sponge cakes creates a delicious flavor contrast that appeals to many people. Additionally, Mary Berry’s recipe is well-known for being easy to follow, resulting in an impressive-looking cake that even novice bakers can accomplish. Finally, the cake’s buttercream frosting and apricot jam filling make it rich, creamy, and indulgent, which makes it a crowd-pleaser among dessert lovers. All of these factors combine to make Mary Berry’s Chequerboard Cake a beloved dessert in many households and bakeries alike.
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 2 tsp vanilla extract
- 225g self-raising flour
- 2 tbsp cocoa powder
- 2 tbsp milk
For the buttercream frosting:
- 150g unsalted butter, softened
- 300g icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Apricot jam, for filling
Instructions:
- Preheat the oven to 180°C/fan160°C/gas 4. Grease and line two 20cm sandwich tins.
- In a large bowl, mix the butter and sugar until they become light and fluffy.
- Slowly add the eggs, beating thoroughly after each addition. Now Stir in the vanilla extract.
- Sift half of the self-raising flour into the bowl and fold it in gently.
- Add the remaining flour and fold again until the mixture is smooth.
- After this,Divide the mixture equally between two bowls.
- Sift the cocoa powder into one bowl and add 2 tbsp milk. Stir until combined.
- Spoon the chocolate cake mixture into one of the prepared tins, spreading it evenly.
- Repeat with the vanilla cake mixture in the other tin.
- Bake the cakes for 20-25 minutes or until a skewer inserted into the center comes out clean.
- Leave the cakes to cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the buttercream frosting. In a large bowl, use a whisk or an electric mixer to beat the softened butter until it becomes pale and creamy.
- Gradually add the icing sugar, vanilla extract, and milk, beating constantly until the frosting is smooth and fluffy.
- Once the cakes are cooled, trim off any uneven tops to make sure they are level.
- Cut each cake into 4 layers with a sharp serrated knife or a cake slicer.
- Spread some apricot jam on one side of a vanilla cake layer and stick it to a chocolate layer with the jam side down. Repeat with remaining layers, alternating between the vanilla and chocolate layers until all 8 layers are stacked and sandwiched together.
- Spread the buttercream frosting over the top and sides of the cake using a palette knife or spatula, making sure to cover the cake completely and smoothly.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
- Once chilled, serve and enjoy!
Quick Facts
Prep time: 30 minutes
Cook time: 20-25 minutes
Total Time: 1 hour (excluding cooling and chilling time)
Yield: 1 cake (8-10 servings)
Servings Suggestions:
Mary Berry’s Chequerboard Cake is perfect for any special occasion such as birthdays, anniversaries or weddings. It can be enjoyed alone or paired with a scoop of vanilla ice cream.
Tips:
- Make sure to properly grease and line the sandwich tins before pouring in the cake batter.
- Use a sharp serrated knife or a cake slicer to cut each cake layer evenly.
- To achieve a neat and tidy frosting application, use a palette knife or spatula to spread the buttercream frosting smoothly over the top and sides of the cake.
Nutrition Information:
(per serving, based on 10 servings)
Calories: 638
Fat: 34g
Saturated Fat: 21g
Cholesterol: 160mg
Sodium: 267mg
Carbohydrates: 77g
Sugar: 61g
Protein: 5g
Presentation:
To present Mary Berry’s Chequerboard Cake, you can slice it into equal portions and arrange them on a serving platter. Garnish each slice with a fresh berry or mint leaf for added color and flavor. For an extra special touch, serve the cake on a cake stand and sprinkle powdered sugar over the top.
Variations and substitutions for Mary berry Chequerboard Cake:
Variations:
- Fruit-filled: Add fresh fruit or jam between the layers of cake instead of apricot jam.
- Chocolate-filled: Use chocolate spread or Nutella between the layers of cake instead of apricot jam.
- Coffee-flavored: Replace some of the vanilla extract with coffee extract in both the cake and frosting recipes.
- Lemon-flavored: Replace some of the vanilla extract with lemon extract in both the cake and frosting recipes.
Substitutions:
- Gluten-free: Substitute gluten-free self-raising flour for regular self-raising flour.
- Dairy-free: Use dairy-free butter and milk in the cake and frosting recipes.
- Vegan: Substitute vegan butter and plant-based milk in the cake and frosting recipes, and use a vegan-friendly egg replacement such as applesauce or flax eggs.
Recommendations and notices
Recommendations:
- To make the cake extra special, consider decorating it with fresh berries, chocolate shavings, or edible flowers.
- Pair the cake with a cup of tea or coffee to balance out the sweetness.
- Make sure to cool the cake completely before frosting it to prevent the buttercream from melting.
Notices:
- Be careful not to overmix the cake batter, as this can cause the cake to become tough or dense.
- Keep an eye on the cakes while they are baking, as oven temperatures can vary. Check them regularly with a toothpick to ensure they are cooked through.
- While apricot jam is the traditional filling for a chequerboard cake, feel free to use any flavor jam or spread that you prefer.
FAQ for chequerboard cake mary berry
This particular recipe from Mary Berry is relatively easy, but does require some patience and attention to detail. As long as you follow the instructions closely, anyone can make this impressive cake.
The recipe calls for a buttercream frosting made with butter, icing sugar, milk, and vanilla extract. However, you could also use a cream cheese frosting or chocolate ganache if you prefer.
Yes, you can bake the cake layers ahead of time and freeze them until you’re ready to assemble the cake. Simply wrap them tightly in plastic wrap and place them in a container that is safe to store in the freezer.
The cake can be stored at room temperature in an airtight container for up to 3-4 days. However, if you live in a particularly warm or humid climate, it may be better to refrigerate the cake to prevent the frosting from melting.
Yes, you can substitute gluten-free self-raising flour for the regular self-raising flour in this recipe. However, make sure to check that all of your other ingredients (such as baking powder and vanilla extract) are also gluten-free.
Absolutely! Feel free to experiment with different colors and patterns to make the cake unique to your tastes and preferences.
Conclusion
Mary Berry’s Chequerboard Cake is a delicious and visually stunning dessert that is perfect for any special occasion. The combination of chocolate and vanilla sponge cakes creates a delicious flavor contrast that appeals to many people, while the buttercream frosting and apricot jam filling make it rich, creamy, and indulgent. With easy-to-follow instructions and accessible ingredients, this recipe can be easily accomplished by novice bakers and experienced cooks alike. Make Mary Berry’s Chequerboard Cake for your next celebration or when you want to indulge your sweet tooth!
