Sam Choy's Kitchen recipe: Checkerboard Cake
2 layers (½" high by 9" round) Vanilla Cake (your favorite recipe)
2 layers (½" high by 9" round) Chocolate Cake (your favorite recipe)
3 cups Pastry Cream (or your favorite vanilla or chocolate cake filling)
Simple syrup (optional) recipe below
2 cups whipped topping (non-dairy or whipped sweetening heavy cream)
Trim tops off each cake that is level. Each round needs to be cut into 3 concentric circles. You may use a 6" round cake pan to mark the first (outer) circle, and a 3" biscuit cutter to market the inner circle. Cut vertically down each marked circle.
Lift one of the outer circles of the vanilla cake and place on flat surface (preferably 9" cardboard cake circle or flat serving plate you plan to serve cake on). Lightly coat inner edge of cake with filling (this is the glue that will hold the next ring of the cake to the outer ring). Carefully take middle ring of chocolate cake and place to fit against vanilla ring. Lightly coat inner edge of cake with filling (this is the glue that will hole the 3" circle of the cake to the middle ring). Finally take 3" circle of vanilla cake and place inside chocolate cake ring. Drizzle simple syrup (optional) over this first layer of cake. Top with a thin layer of filling.
Follow the procedure in above paragraph alternating vanilla and chocolate cakes. (i.e. your second layer will start with the chocolate as the outer ring, then the vanilla for the middle and 3" chocolate circle in the middle.) You will have a total of four (4) layers. Frost cake with your favorite icing or whipped topping. Refrigerate cake. Cake should be assembled at least 6 hours before cutting.
½ cup water
1 cup sugar