OT: OK last cake to share

The cake looks wonderful and you can never have enough chocolate! Lol!! Barb:o)

Oh wow! I remember that kind of cake pan. My great-aunt used to have one and I remember her baking cakes like that. HUSH!!! There is no such thing as too much chocolate! Sandy

WOW look at all that yummy cake and chocolate frosting! You can never have too much chocolate! Do you a have the recipe for the frosting and would you be willing to share it? I am always looking for a good chocolate frosting recipe! Nice job on the cake! Linda C

All I can say is YUMMY!

Chrissy

I just wanted to add...i have tried to do checkerboard cakes at work, and our method of making them sucks! LOL I wish I had the pan like you! It looks really nice!

I'd love to share. My note: the chocolate ganache whipped with the mixer took 21 minutes for it to come to soft peaks. I was almost ready to give up thinking I'd done something wrong. I timed the rest of the ganache for 40 minutes exactly and it was the perfect consistency to pour over the cake to coat it. It was surprisingly easy I thought. I used Nestle's chocolate as that's all I had and didn't want to go shopping and everyone thought it was wonderful.

Lynne

Chocolate Ganache

MAKES ABOUT 7 CUPS

1. In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup and salt; stir until combined. Transfer to a clean bowl.

1. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about

1. Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.

1. Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.

Note: This recipe adapted from "Martha Stewart's Baking Handbook" (Clarkson Potter, 2005)

Pampered chef sold the plastic insert for doing this a few years ago. Don't know if they do it anymore. BUT people like us who like to bake could probably pick one up on ebay from someone who got it as a gift and didn't know what to do with it. All it does is create a channel for the dough to be pour into the pan. Then you remove it, rinse it and do it on the next pan. Then bake the cake and hopefully it will be checkered or triangled like mine.

Lynne

Lynne