Chicago Metallic Checkerboard Cake

If you've never made a checkerboard cake before, read the first paragraph of the Checkerboard Cake post in my blog. That should clear some things up in a jiffy.

3 oz semisweet chocolate
440 g cake flour, sifted
1 T baking powder
1 t salt
1 C butter, room temp
400 g sugar
4 eggs
1 T vanilla
1 1/3 C milk, room temp

Preheat oven to 325.

Cake release three 9-inch cake rounds or line with parchment.

In a double boiler, melt chocolate.

Set aside to cool.

Separately, whisk together flour, baking powder, and salt.

In a stand mixer, cream butter and sugar.

Beat in eggs one at a time and add vanilla.

Alternating, add milk and flour mixture.

Beat at medium high for 30 secs.

Divide batter in half and add melted chocolate to one half.

Place dividers in pan and pour checkerboard.

Bake 25 mins, rotating pans halfway through baking.

Let cool in pans 10 mins, and finish cooling on wire rack.

chicagometallic