Anyway, I was on board. because um - hello! Challenge. This is what Dessert Day is all about, making something that could end in DISASTER (spoiler, but it does not!).
We also made a cauliflower pizza base which is naturally gluten free and thus a win for me. We used this recipe here but were (understandably I hope) alarmed by the amount of cheese. So we cut back the amount of cheese to about 2/3 of a cup. Here are my thoughts. I think one could double the amount of cauliflower (2 cups) and not pre-cook it and use the same amount of cheese. Also, and I know this will come as a shock...but I don't mozzarella cheese (WHAT THE GIRL WHO WANTS TO TRY 1000 CHEESES DOESN'T LIKE MOZZARELLA? It's the truth people). So I also think one could easily sub in cheddar.
Ok, but let's get down to business. We used this recipe for a checkerboard cake, but we didn't do the whole green and gold thing instead we added 2-3 Tablespoons of cocoa powder to one of the cakes, and 2 oranges worth of zest to the other cake. We also just baked the cakes in two and then split them using floss (seen below). I think if I were to attempt this again, I'd double her cake recipe and make four cakes that are just really thick. Also, as a gluten free girl, I cannot eat Milo - so we made that and just made normal ganache and used that instead of the white chocolate situation and as the frosting.
After scrounging around Kirsti's kitchen trying to find round things that seemed like concentric circles to use as a stencil to cut the pieces of cake, we found that the bottom of the paper towel holder was good for the middle circle and the jar of baking powder was good for the inner circle.
After getting the first layer situated on the platter, there was so much high fiving and jumping around the kitchen one would have thought that we'd invented fire.
Now one mistake we made was to make the ganache as we cut the cakes into rings. Be ye not so silly, make your ganache and put it in the fridge to cool down. However, one bonus of the way we did it, is that we ladled (literally, with a ladle) some of the runny ganache into a bowl and put a thin layer into between each cake. Then the cake kind of absorbed some of the liquid chocolate-y goodness. For a gluten free cake, I'd recommend this other wise I think the cake would have been pretty...dry.
Can you just admire that thing of beauty for a moment?
And it's a thing of beauty! Look at those checkers!
What do you think? Do you want a piece? Are you going to accept the Checkerboard cake challenge?