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Includes
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Chocolate Chequer Cake
Prep time
30 minutes
Cooking time
25 minutes
Servings
16
Difficulty
Easy
Ingredients
Stork Icing
225 grams Stork
225 grams caster sugar
4 medium eggs
225g self-raising flour, sieved
1 teaspoon baking powder, sieved
1 tablespoon cocoa, blended with 2 tablespoon water
1 teaspoon vanilla extract
2-3 tablespoons apricot jam, warmed and sieved
85 grams Stork
225g icing sugar, sieved
1 tablespoon cocoa, blended with 2 tablespoons water
To decorate
Flaked, toasted almonds, or chocolate curls
Instructions
how_make
Place Stork, sugar, eggs, flour and baking powder in mixing bowl and beat together with wooden spoon until well mixed, (2 - 3 minutes). Divide mixture and to one half add cocoa and water and the other half the vanilla. Divide the chocolate mix between two 18cm (7 inch) greased and bottom-lined sandwich tins and the vanilla mix in two 18cm (7 inch) greased and bottom-lined sandwich tins.
Bake in centre of pre-heated oven 170°C, 160°C fan, Gas 3 for 20-25 minutes. Turn out and cool. Using a plain 10cm (4 inch) round cutter and 4 cm (1½ inch) round cutter, cut each cake into 3 rounds.
Brush joins with apricot jam and replace medium-sized chocolate ring with plain ring and vice-versa. Sandwich the two cakes together with a little apricot jam.
To Decorate Cake: Place all icing ingredients in a mixing bowl and beat together with a wooden spoon until well mixed. (1-2 minutes). Spread a thin layer of chocolate icing round sides of cake and roll in flaked almonds or chocolate curls. Spread remaining icing on top or pipe a decoration if wished.
