We may not be master cake decorators, but we’ve got a few tricks up our sleeves to make our confections look good. Like a simple technique for frosting like a pro and now this method for creating a pattern on the inside of the cake. In this recipe, we make chocolate and vanilla cakes from box mixes (feel free to use your favorite from-scratch recipes), then cut them into circles and put them back together in alternating layers. The result is a, dare we say, wow-worthy checkerboard pattern that we cover with a decadent chocolate cream-cheese frosting.
- Makes one 9-inch layer cake
- Start to Finish: 3 hours (includes cooling time)
Ingredients
Cake Batter
1 box chocolate cake mix, batter mixed according to package instructions 1 box vanilla cake mix, batter mixed according to package instructions
Chocolate Cream-Cheese Frosting
One 8-ounce package cream cheese, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature
One 1-pound box confectioners’ sugar, sifted
12 ounces semisweet chocolate, melted and cooled slightly
1 teaspoon pure vanilla extract
Directions
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans (with 2-inch-high sides).
2. Bake the cakes: Pour the chocolate batter into one cake pan, and pour the vanilla batter into the other cake pan. Bake the cakes until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
3. Cool the cakes in the pans for 15 to 20 minutes, then invert them onto a cooling rack and cool completely (40 minutes to one hour).
4. While the cakes cool, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter until combined. Add the confectioners’ sugar 1 cup at a time, and cream until light and fluffy.
5. Add the melted chocolate and vanilla extract, and mix until combined. Cover the surface of the frosting with plastic wrap, then set aside.
6. Cut the layers: To make the checkerboard pattern, you’ll need 4 cake layers: 2 chocolate and 2 vanilla. (If the cakes didn’t bake flat and are rounded on top, use a serrated knife to trim off the risen part.) Use a serrated knife to cut each cake horizontally into 2 even layers.
7. Place a 6-inch round plate in the center of a chocolate cake layer and use a small knife to trace around it, cutting through the cake. Place a drinking glass (about 3 inches in diameter) in the center of the 6-inch round and trace around it with the knife, cutting through the cake. Separate the pieces so you have a 9-inch ring, a 6-inch ring and a 3-inch circle. Repeat this process with the other chocolate layer and both vanilla layers.
8. Build the cake: Reassemble the 4 layers by nesting contrasting pieces. For example, start with a 9-inch chocolate ring, insert a 6-inch vanilla ring in the center and finish with a 3-inch chocolate circle. (We'll call the chocolate-vanilla-chocolate ensembles your "mostly chocolate" layers, and the vanilla-chocolate-vanilla ensembles your "mostly vanilla" layers.)
9. Place a mostly chocolate layer on a cake stand or platter. Scoop ⅓ cup frosting into the center and spread it evenly on the surface of the cake. Place a mostly vanilla layer on top and spread with another ⅓ cup frosting. Place another mostly chocolate layer on top, spread with another ⅓ cup frosting and then finish with the last mostly vanilla layer. (Alternating layers is what makes the checkerboard pattern when you slice the cake.)
10. Use a spatula or butter knife to frost the outside of the cake with the remaining frosting, then slice and serve.
2. Bake the cakes: Pour the chocolate batter into one cake pan, and pour the vanilla batter into the other cake pan. Bake the cakes until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
3. Cool the cakes in the pans for 15 to 20 minutes, then invert them onto a cooling rack and cool completely (40 minutes to one hour).
4. While the cakes cool, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter until combined. Add the confectioners’ sugar 1 cup at a time, and cream until light and fluffy.
5. Add the melted chocolate and vanilla extract, and mix until combined. Cover the surface of the frosting with plastic wrap, then set aside.
6. Cut the layers: To make the checkerboard pattern, you’ll need 4 cake layers: 2 chocolate and 2 vanilla. (If the cakes didn’t bake flat and are rounded on top, use a serrated knife to trim off the risen part.) Use a serrated knife to cut each cake horizontally into 2 even layers.
7. Place a 6-inch round plate in the center of a chocolate cake layer and use a small knife to trace around it, cutting through the cake. Place a drinking glass (about 3 inches in diameter) in the center of the 6-inch round and trace around it with the knife, cutting through the cake. Separate the pieces so you have a 9-inch ring, a 6-inch ring and a 3-inch circle. Repeat this process with the other chocolate layer and both vanilla layers.
8. Build the cake: Reassemble the 4 layers by nesting contrasting pieces. For example, start with a 9-inch chocolate ring, insert a 6-inch vanilla ring in the center and finish with a 3-inch chocolate circle. (We'll call the chocolate-vanilla-chocolate ensembles your "mostly chocolate" layers, and the vanilla-chocolate-vanilla ensembles your "mostly vanilla" layers.)
9. Place a mostly chocolate layer on a cake stand or platter. Scoop ⅓ cup frosting into the center and spread it evenly on the surface of the cake. Place a mostly vanilla layer on top and spread with another ⅓ cup frosting. Place another mostly chocolate layer on top, spread with another ⅓ cup frosting and then finish with the last mostly vanilla layer. (Alternating layers is what makes the checkerboard pattern when you slice the cake.)
10. Use a spatula or butter knife to frost the outside of the cake with the remaining frosting, then slice and serve.
Cheesecake Bars with Melted Chocolate
When we challenged our Recipes editor to come up with a foolproof cheesecake recipe, she did not
disappoint. It’s the perfect dessert for wowing your in-laws or
dinner-party guests. But what about a more everyday cheesecake recipe?
Well, she nailed that one too. This recipe for cheesecake bars takes a
fraction of the time and still yields bite after decadent bite of creamy
custard and crunchy cookie crust. She earned bonus points this time,
though, for finishing the bars with a drizzle of chocolate.
- Makes about 1 1/2 dozen bars
- Start to Finish: 2 1/2 hours
Ingredients
Crust
18 graham crackers¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
8 tablespoons unsalted butter, melted
Filling
Three 8-ounce packages cream cheese, softened1¼ cups sugar
⅓ cup Greek yogurt or sour cream
5 eggs
1½ tablespoons pure vanilla extract
To Finish
½ cup semisweet chocolate, meltedDirections
1.
Preheat the oven to 400°F. Lightly grease a 9-by-13-inch baking pan
with nonstick spray and line with parchment paper, allowing 2 inches of
extra parchment to hang over the edges.
2. In the bowl of a food processor, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium bowl, then wipe out the food processor’s bowl.
3. Add the sugar, cinnamon and salt to the graham-cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.
4. Bake the crust for 8 to 9 minutes, or until the edges are lightly golden. Let the crust cool to room temperature. Lower the oven temperature to 325°F.
5. Place the cream cheese and sugar into the bowl of the food processor and process until smooth, 1 to 2 minutes. Add the yogurt, eggs and vanilla extract and continue to process until the batter is smooth and combined, 1 minute more.
6. Pour the cream-cheese mixture over the cooled crust. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 30 to 35 minutes.
7. Refrigerate until completely cool and firm (30 minutes to 1 hour, or overnight), then cut into 2-inch squares and drizzle with the melted chocolate. Serve immediately.
2. In the bowl of a food processor, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium bowl, then wipe out the food processor’s bowl.
3. Add the sugar, cinnamon and salt to the graham-cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.
4. Bake the crust for 8 to 9 minutes, or until the edges are lightly golden. Let the crust cool to room temperature. Lower the oven temperature to 325°F.
5. Place the cream cheese and sugar into the bowl of the food processor and process until smooth, 1 to 2 minutes. Add the yogurt, eggs and vanilla extract and continue to process until the batter is smooth and combined, 1 minute more.
6. Pour the cream-cheese mixture over the cooled crust. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 30 to 35 minutes.
7. Refrigerate until completely cool and firm (30 minutes to 1 hour, or overnight), then cut into 2-inch squares and drizzle with the melted chocolate. Serve immediately.
Batter Up - The only cheesecake recipe you'll ever need
Things that are better in a restaurant: a decent slice of cheesecake, creamy risotto, fresh sushi. Usually it’s due to the fact that a restaurant has better equipment (a water bath for that cheesecake),
time (patience for the risotto) or just a good eel guy. But we don’t like to have to rely on someone else to satisfy our sugar cravings. So we challenged our recipes editor to come up with a foolproof cheesecake that doesn’t require industrial-style equipment to make. Thankfully, our girl’s good. Her beauty of a recipe requires only a food processor for silky-smooth results. And yes, we know. Risotto is next
Things that are better in a restaurant: a decent slice of cheesecake, creamy risotto, fresh sushi. Usually it’s due to the fact that a restaurant has better equipment (a water bath for that cheesecake),
time (patience for the risotto) or just a good eel guy. But we don’t like to have to rely on someone else to satisfy our sugar cravings. So we challenged our recipes editor to come up with a foolproof cheesecake that doesn’t require industrial-style equipment to make. Thankfully, our girl’s good. Her beauty of a recipe requires only a food processor for silky-smooth results. And yes, we know. Risotto is next
Total Time:
43 min
Prep:
30 min
Inactive:
3 min
Cook:
10 min
Yield:
5 servings
Level:
Intermediate
Guy makes a cross between cannoli and cheesecake, with a Chinese twist.
Ingredients
Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 tablespoon ground cinnamon
Directions
Heat 1-inch of canola oil in large saute pan, to 325 degrees F.
In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.
Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.
Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.
Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.
Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.
Recipe courtesy Guy Fieri
