Checkerboard Loaf Cake

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Checkerboard Loaf Cake
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Health Score:
4,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
584
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie584 kcal(28 %)
Protein7.96 g(8 %)
Fat38.96 g(34 %)
Carbohydrates49.79 g(33 %)
Sugar added18.86 g(75 %)
Roughage0.17 g(1 %)
Vitamin A323.17 mg(40,396 %)
Vitamin D1.26 μg(6 %)
Vitamin E3.02 mg(25 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.31 mg(28 %)
Niacin2.56 mg(21 %)
Vitamin B₆0.03 mg(2 %)
Folate62.84 μg(21 %)
Pantothenic acid0.36 mg(6 %)
Biotin0.62 μg(1 %)
Vitamin B₁₂0.67 μg(22 %)
Vitamin C0.16 mg(0 %)
Potassium226.47 mg(6 %)
Calcium88.88 mg(9 %)
Magnesium61.76 mg(21 %)
Iron4.37 mg(29 %)
Iodine29 μg(15 %)
Zinc1.04 mg(13 %)
Saturated fatty acids23.14 g
Cholesterol149.55 mg

Ingredients

for
1
Ingredients
1 ⅛ cups butter
1 ⅛ cups sugar
2.333 cups all-purpose flour
2 teaspoons Baking powder
5 eggs
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1.333 cups cream (48% fat)
1 ⅔ cups Dark chocolate (70% cocoa solids, chopped)
4 teaspoons Brandy
To decorate
triangular Chocolate biscuit
How healthy are the main ingredients?
sugaregg

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25cm x 35cm| 10" x 14" baking tin and line the base with non-stick baking paper.
2.
Beat together the butter and sugar in a mixing bowl until light.
3.
Sift in the flour and baking powder and stir to combine. Gradually beat in the eggs until well combined.
4.
Put half the mixture into another bowl and sift in the cocoa powder. Spoon into a piping bag.
5.
Stir the vanilla into the plain mixture. Spoon into a piping bag.
6.
Pipe alternate lengths of each mixture into the tin to fill it.
7.
Bake for about 25 minutes until cooked through. Cool in the tin.
8.
Heat the cream, just a boil, then remove from the heat and add the chocolate, stirring until melted. Stir in the brandy. Set aside to cool and thicken.
9.
Remove the cake from the tin and cut into 3 x 25cm long strips.
10.
Place 1 strip of cake onto a plate and spread with chocolate cream. Repeat with the remaining cake strips and some of the chocolate cream, positioning the cake strips to form a checkerboard pattern.
11.
Spread the remaining chocolate cream over the top and sides of the cake and decorate with chocolate biscuits, as in the photo.