Checkered Cake - Aspire Planning Group

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Checkered Cake

Quote: “I met a guy who had an interesting job. He was a meat cutter, or a meat slicer, something like that. I probably butchered his job title”. – Jarod Kintz

There are many variations on this cake and instead of classic white and chocolate squares it looks just as effective with different colour combinations. You could use your favourite cake recipe but this technique is truly light and the perfect texture for cutting when assembling the cake. This recipe has been adapted from the website at I have shown a couple of ways to decorate the cake to hopefully inspire you. Finally the great part about this cake is you can make it up to the part of filling it and covering it with buttercream stage then wrapping it with cling film and putting it in the freezer. It keeps great for a month or more, when you’re ready to cover with chocolate ganache, do it as soon as you’ve taken it out of the freezer as it helps set the chocolate. This is really a beautiful cake to make for special occasions and hope you give it a go and love sharing it with family and friends.

This recipe is for a 20cm spring form baking pan

Note: While the Plain Sponge Cake is in the oven, start to prepare the chocolate cake sponge. The method is exactly the same apart from the addition of the cocoa powder which is sifted with the plain flour and cornflour.

Plain Sponge Cake


  • 228g whole free-range eggs
  • 132g raw caster sugar
  • 85g plain flour (organic preferred)
  • 25g cornflour
  • 35g unsalted butter (melted)
  • 25ml whole full fat milk (warm)

Chocolate Sponge Cake


  • 228g whole free-range eggs
  • 132g raw caster sugar
  • 72g plain flour (organic preferred)
  • 12g cornflour
  • 24g good quality cocoa powder
  • 35g unsalted butter (melted)
  • 25ml whole full fat milk (warm)


  1. Prepare spring form baking pan by greasing pan and lining base and sides with baking paper making sure the baking paper is a good inch above the baking pan edge.
  2. Place the eggs and the sugar in a large bowl and sit over a saucepan with simmering water.
  3. Using an electric beater mix until the mixture reaches 40°C or a little above body temperature, (also when you rub your two fingers in the mixture you can no longer feel any sugar.) Immediately remove the bowl away from the double boiler.
  4. Continue to beat the egg mixture until it is very pale, almost white and foamy.
  5. Gently fold in the sifted flour and cornflour, add the warm milk and melted butter and again gently fold to just mix in.
  6. Pour the cake batter into the prepared cake pan and gently tap the pan on the work bench to release any air bubbles.
  7. Bake in a pre-heated oven at 190°C for approximately 25-30 minutes, test with a clean small knife, if it comes out clean the cake is done.
  8. Invert the sponge cake on a cake rack and allow for the cake to cook completely.

Italian Buttercream


  • 480g unsalted butter (softened)
  • 275g egg white
  • 240g raw caster sugar
  • 60ml water


  1. In a clean stainless steel bowl whip the egg whites until frothy and put the sugar and water in a pan on the stove and bring to a boil. Allow the sugar syrup to reach between 118°C – 120°C (or until you see large bubbles appear).
  2. Gently pour the sugar syrup into the frothy egg whites by pouring on the side of the mixing bowl while the electric mixer is on low.
  3. Crank up the electric mixer to medium/high and continue beating until meringue is completely cooled.
  4. In a separate bowl whip up the softened butter until it become light, fluffy and almost white, scraping the bowl as you go along. (This can take a little while but is well worth it)
  5. Finally fold the meringue into the whipped butter in three stages. Mix well until you have a smooth light buttercream.

To Assemble:
Note: You need one large 14cm ring in diameter and one small 7cm ring in diameter.

  1. Cut each cake carefully to have 3 slices of each.
  2. Using the cake rings to cut each slices from big to small then stack the sponge sheets in layer, alternating from chocolate on the outside to plain and vice versa.
  3. Fill each inside circle sponge sheet with buttercream then top with more buttercream and top to alternate prepared buttercream cake sheet. Repeat process making sure to alternate cake colours.
  4. Completely cover whole cake with buttercream and the freezer for at least two hours.

Chocolate Glaze


  • 360g Dark couverture Chocolate
  • 445ml 35% full fat cream
  1. Heat the cream, not to boiling point, add the cream to the chopped chocolate in a large stainless steel bowl.
  2. Stir the mixture until the chocolate has completely dissolved into the heavy cream.
  3. Allow to cool and for the chocolate glaze to thicken a little.

Finally Assemble:

  1. Take the Checkered Cake out of the freezer and place it on a cake rack on top of a large bowl.
  2. Pour the chocolate glaze over the cake and the sides of the cake.
  3. Level the surface with a palette knife, then wait until the chocolate sets.
  4. Gently place the cake on a cake plate and decorate to whatever you desire!

Enjoy 🙂