CHEQUER
CAKE (serves 10)
for
the sponge:
225
g butter
275g
icing sugar, sifted
6
extra large eggs , beaten
3
tsp vanilla essence
350
g cake flour
1½
tbsp baking powder
25
g cocoa powder
for
the ganache
275
g plain chocolate
300
ml cream
to
finish
10
plain chocolate truffels
3
tbsp drambuie
Preheat
oven to 190°C. Lightly grease and base-line 3, 20cm sandwich tins with
non-stick baking parchment.
Cream
butter and icing sugar together until pale and fluffy
Gradually
beat in eggs and vanilla
Sift
flour and baking powder together and fold into the creamed mixture.
Devide
mixture between two bowls and fold cocoa into one.
Spoon
each micture into a large piping bag fitted with a 12mm plain nozzle. Pipe a
ring of chocolate mixture around outer edge of 2 prepared tins. Pipe plain
mixture around outer edge of remaining tin. Continue piping alternate rings in
concentric circles until base of tin is covered.
Bake
for 20 min until risen and springly to the touch. Cool in tins for 10 min then
turn out, remove paper , cool completely.
for
the ganache:
Put
chocolate and cream into a heavy-based saucepan and heat gently for 3-4 min,
stirring occationally until choc has melted. Pour into a bowl and whip until
thick and glossy. CHILL
Pour
1 tbsp Drambuie over each layer of cake. Spread one-third of the chocolate
filling over one choc edge sponge. Put plain edged sponge on top and spread
with half the remaining choc mixture. Put last cake on top and spread with
remaining filling over the top and sides.
