Chocolate And Orange Checkerboard Cake

Nutrition per serving    (USDA % daily values)
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Ingredients for 16 servings

For the orange cake

2½ cups self-raising flour

1¾ cups sugar

3 free-range eggs

1¼ cups milk

100 g butter, melted

¼ cup vegetable oil

zest and juice (approximately 140ml) of 1 orange

red and yellow food dye (to make a subtle orange batter)

For the chocolate cake

2¼ cups self-raising flour

¼ cup dark cocoa

few drops of Parisienne essence to colour darker (optional)

For the frosting

375 g butter

45 g dark brown sugar

¾ cup boiling water

600 g dark chocolate, chopped

To finish

additional dark chocolate for decoration

zest of 1 orange


4 x 18cm round cake tins

baking paper

1 baking tray



Preheat the oven to 170ºC. Place all the ingredients for the orange cake batter in a bowl and beat until glossy and combined. Spoon or pour the mixture evenly between 2 of the lined tins. Combine all the ingredients for the chocolate cake batter and beat until glossy and combined. Spoon or pour the mixture evenly between the final 2 tins. Bake for 45–50 minutes on 2 levels, swapping levels and turning the tins around 35 minutes into baking. Allow the cakes to cool slightly in the tins before turning them out. Finish cooling the cakes on wire racks. Trim the cakes when cool so they sit flat. To make the dark chocolate frosting, combine the butter, sugar and water in a small saucepan and cook until the butter is melted and the sugar has dissolved. Remove from the heat and add the chocolate. Allow the chocolate to melt, stirring to mix well. Chill until spreadable. When ready to assemble, first download the cutting template here (not to scale). Make the template with a 6cm inner ring, a 12cm centre ring and a small tab piece so you can measure to the 18cm cake edge. Cut out the template, removing the non-required outer section and 4 hole-punched holes. Secure the template to each cake with toothpicks through the hole-punched holes, and carefully cut each of the cakes into three rings, spinning the tab piece to complete the circle cut. You should have 4 x 18cm rings, 4 x 12cm rings and 4 x 6cm rings of cake. Coat the sides of a chocolate centre ring with frosting and place it inside an orange middle ring. Coat the orange centre ring with frosting and carefully insert it inside the chocolate middle ring. Repeat the process with the remaining cake so you end up with 2 cakes. Repeat with the other 2 cakes. Sandwich the cake layers together with additional frosting, alternating layers. Cover the top and sides with the remaining frosting. Melt the additional dark chocolate and spread it evenly onto a baking tray. When it is cool but still malleable, scrape it to form chocolate curls. Decorate the cake with these curls and the orange zest. When the cake is cut into wedges, the checkerboard pattern will be revealed.

View instructions at
Chloe Townsend copied from the great australian bake off

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