For the second day of BM#66 under Checkerboard Dishes, I have yet another favorite dish, the Checkerboard Cake. I have been eying one for so many years now. I almost decided I might never be able to make it as it requires so many steps and it is time-consuming. Time is something that is always short and I can't imagine slogging over four cakes for extended hours.
Konda has always been after me to make those designer cakes with loads of cream and frosting. I said I am not a person cut out for that much cream and frosting. I am an instant cake person with ganache as the best frosting I will ever invest my time in. However, this theme pushed me to think I can spend my time on this.
So as a way to salvage time and efforts, I resorted to Microwave Cakes. I love Microwave Cakes as they are instant! And I also believe you can save so much time and the texture is still the same. As always I take a leaf out of science to approach this baking.
This Microwave Chocolate Cake with Apple Cider Vinegar is the best Microwave Cake for Cupcakes and for instant ones. It uses acid and oil to aerate the batter. It's low fat as well as there is no dairy in this batter. Suits best for a smaller baked treats like cupcakes.
In today's cake, the cake has to be sturdy, hence some protein for the structure. I activated the reaction by adding hot water to the batter at the end. Since there is no milk protein in straight form, the texture does end up being slightly rubbery. However, you can negate it by warming it before eating.