Chess cake with icing

Ingredients:

Vanilla and chocolate cakes

• 3 cups premium flour, plus extra for dusting the pans
• 2 cups granulated sugar
• 220 g softened butter
• 5 large eggs
• 2 tbsp baking powder
• 2 teaspoons coarse salt
• 2 cups whole milk
• 2 tsp vanilla extract
• 0.5 cup cocoa powder
• 0.5 cups of hot water
• Special equipment: round cookie cutter with a diameter of 14 cm, round cookie cutter with a diameter of 6 cm.

Vanilla glaze

• 2.5 cups powdered sugar
• 220 g softened butter
• 2 tbsp. heavy cream
• 1 vanilla bean, cut in half, seeds scraped out

Preparation:

1. Preheat oven to 350°F (175°C). Prepare four 9-inch (22 cm) cake pans by spraying them with cooking spray and dusting them with flour.
2. In the bowl of a stand mixer fitted with a whisk attachment, combine the granulated sugar and butter and beat for about 2 minutes. Add the eggs one at a time, beating after each. Add the baking powder, salt, and 1 cup of flour and continue beating.
3. Then pour in the milk and the remaining 2 cups of flour, alternating the two. Add the vanilla extract and beat for another minute. Pour half the batter into the 2 prepared cake pans, reserving the other half for the chocolate cakes.
4. To make chocolate doughAdd cocoa and hot water to a small bowl and mix to form a paste. Add the chocolate paste to the remaining batter and mix until smooth. Pour the chocolate batter into the remaining 2 cake pans.
5. Place all 4 pans in the oven and bake until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Cool the cakes on a wire rack for 30 minutes.
6. To make vanilla glazeIn the bowl of a stand mixer fitted with a whisk attachment, combine the powdered sugar and butter and beat on low speed for 1 minute. Then increase the speed to medium and beat until fluffy, about 3 minutes more. Add the heavy cream and vanilla seeds and continue beating for another 1 minute.
7. Assemble a chess cake, cutting a 14 cm diameter ring from each cake using a cookie cutter. Place a 6 cm diameter cookie cutter in the center of the 14 cm circle and cut out another circle. Repeat with the other 3 cake layers (you'll end up with 2 rings and 1 circle per cake layer).
8. For the first layerPlace the largest yellow ring on a cake stand. Place the second largest chocolate ring inside it. Place a small yellow circle inside the chocolate ring. Spread an even layer of vanilla frosting on top.
9. For the second layerPlace the largest chocolate ring on top of the first frosted cake layer. Place the second largest yellow ring inside the chocolate ring, then place the smaller chocolate circle inside the yellow ring. Top with an even layer of vanilla frosting.
10. Assemble the third and fourth layers in the same way., like the first and second, respectively. Spread an even layer of icing over the cake.
    
    We recommend preparing it for tea Carrot cake.