Choco-vanilla Checkerboard

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup unsweetened cocoa powder

Instructions:

1. Preheat oven to 350°F. Grease and flour an 8×8 inch cake tin.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, beat butter and sugar until light and fluffy using an electric mixer or stand mixer, about 2 minutes.
4. Add eggs, one at a time, to the butter/sugar mixture, mixing well after each addition.
5. Add vanilla extract to the butter/sugar/egg mixture and beat until combined.
6. Alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
7. Divide batter evenly into two bowls.
8. Add cocoa powder to one bowl and mix well.
9. Transfer the vanilla batter into a piping bag or a ziplock bag with the corner snipped off.
10. Pipe a 1-inch thick checkerboard pattern into the bottom of the greased and floured cake tin.
11. Use a small offset spatula to smooth out the vanilla batter.
12. Pipe the same pattern with the chocolate batter on top of the vanilla batter.
13. Use a small offset spatula to smooth out the chocolate batter.
14. Continue alternating layers until all of the batter is used.
15. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
16. Remove from oven and let cool completely in the pan.

Verdict:

The Choco-vanilla Checkerboard is a beautiful and delicious moist cake that is perfect for any occasion. The combination of vanilla and chocolate flavors create a satisfying sweet treat that is sure to impress.

Serving Suggestions:

• Dust with powdered sugar before serving.
• Serve with a side of fresh fruit or whipped cream for added sweetness.
• Pair with a hot cup of coffee or tea for a perfect afternoon snack.