Sponge cake "Chess", with coffee flavor

The original chocolate and coffee cake with a cross-sectional pattern will surprise your guests. And preparing a biscuit cake "Chess" is very simple.

Ingredients

• For white cake:
• Soft butter - 100 g
• Sugar - 2/3 cup
• Baking powder - 2 tsp
• Flour - 220 g
• Vanillin - 1/2 tsp
• Eggs - 4 pcs.
• For chocolate coffee cake:
• Soft butter - 100 g
• Sugar - 2/3 cup
• Baking powder - 2 tsp
• Flour - 220 g
• Vanillin - 1/2 tsp
• Eggs - 4 pcs.
• Cocoa powder - 1 tbsp
• Instant coffee - 1 tbsp.
• For cream 1:
• Condensed milk - 400 g
• Soft butter - 100 g
• Vanillin - 1/8 tsp
• For cream 2:
• Fatty cream - 1 cup
• Powdered sugar - 2-3 tablespoons
• Vanillin - 1/8 tsp
• For syrup:
• Sugar - 1 cup
• Water - 1 glass
• Vanillin - on the tip of a knife

Directions

1. Prepare the white crust. Beat sugar with soft butter, add eggs, beat well. Add flour, vanilla and baking powder, mix.
2. Pour the dough into a detachable form greased with oil or parchment-lined, put in an oven preheated to 180 degrees for 25-35 minutes.
3. Remove the finished cake from the oven, free from the form, let cool. Do not turn off the oven.
4. Prepare chocolate dough. Mix all the ingredients in the same order, only add cocoa powder and coffee to the flour. Pour the batter into the springform pan and bake until done, 25-30 minutes.
5. Remove the finished cake from the oven, then from the mold. Leave to cool completely on the table.
6. Meanwhile, prepare two creams. For the first cream, simply beat the condensed milk with soft butter and vanilla.
7. For the second cream, beat the cream with powdered sugar and vanilla until fluffy. Place both creams in the refrigerator for now.
8. Boil the syrup. In a small saucepan, combine water with granulated sugar, bring to a boil, remove from heat, let cool. Add vanilla.
9. Now you can assemble the "Chess" biscuit cake. Cut each baked cake into two cakes. And then put each half on a board, use a round plate to cut out the middle, and use a cup to cut the middle out of it again.
10. Do this with all four cakes.
11. Arrange the cake rings on a serving platter, alternating dark and light. This will make the bottom layer. Lubricate with syrup.
12. Put on the first cake a detachable ring in which the cakes were baked. Lubricate the first cake with buttercream. Lay the second cake on top in the same way, but in such a way that the rings of one color lie on the rings of another color (this is important!). Soak in syrup and then brush with buttercream.
13. Repeat the cakes, alternating the colors of the rings.
14. Also soak the last cake with syrup and grease with the cream that you have left (I still have oil). Send the sponge cake "Chess" to the refrigerator for 4-6 hours.