Chocolate Checkerboard Cake

Directions

1. 1
   In a medium bowl, whisk eggs, 80 ml. of milk and vanilla, set aside.
2. 2
   In another bowl combine the flour, sugar, baking powder, and salt.
3. 3
   Add the remaining milk and softened butter.
4. 4
   Mix well, then gradually add the egg-milk mixture.
5. 5
   Whisk vigorously for 2 minutes until smooth.
6. 6
   Melt the chocolate in the microwave.
7. 7
   Divide the batter in 2.
8. 8
   In one half add the melted chocolate.
9. 9
   Fill a pastry bag with each half of batter.
10. 10
    Preheat the oven to 175 degrees Celsius.
11. 11
    In a 20X20 cm square cake pan, pipe the batter following the edges of the pan, creating alternating squares.
12. 12
    Do this to get three cake layers.
13. 13
    On the first layer: pipe chocolate batter outside, then vanilla, and chocolate in the center. On the second layer: vanilla batter outside, then chocolate then vanilla in the center. Make the third layer similar to the first.
14. 14
    Bake each cake 20 minutes at 175 C.
15. 15
    Let each cake cool before turning it out of mold and cooking the next one.
16. 16
    Pile them up gradually after baking.
17. 17
    To make the frosting, boil the cream, add the chopped chocolate.
18. 18
    Wait 3-4 minutes and whisk until smooth.
19. 19
    Wait 4 minutes before pouring over the cake.
20. 20
    Let the cake set at room temperature and then refrigerate until ready to serve.
21. 21
    Decorate with chocolate shavings.