Decorated chess cake

Name: Decorated chess cake
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 10
Ingredients: Eggs (medie) 3; Type 00 flour 1 ¾ cup; Dark chocolate (to chop) 7 oz; Unsweetened cocoa powder 6 tbsp; Sugar 1 ¼ cup; Butter 0.5 lb; Whole milk 0.4 cup; Instant coffee 1 tsp; Baking powder 1 ¼ tsp; Orange peel 1; Eggs (medie) 2; Sugar 1 cup; Sunflower seed oil 6 tbsp; Water 6 ½ tbsp; Type 00 flour 1 ¼ cup; Potato starch 1.75 oz; Baking powder 1 ¼ tsp; Fine salt to taste; Vanilla bean 1; Butter at room temperature ¾ cup; Sugar 0.375 cup; Water 3 ½ tbsp; Egg yolks 0.38 cup; Vanilla bean 1; Powdered sugar &frac23; cup; Sugar paste 10.5 oz; Food pencils choco caramel to taste; Food decorations chocolate to taste

it es fr de br

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 1 h 30 min
Serving: 10

PRESENTATION

The decorated chess cake is something special, trust me. It is a dessert that really, really grabs attention—especially at big celebrations like birthdays. I mean, across Italy, this checkerboard cake is loved for its mix of moist vanilla sponge layers and rich chocolate cake, creating that iconic chessboard pattern. Pretty cool, right? When you slice it, you get this fun grid of light and dark squares, like a chess game ready to start.

And it's not just a pretty face; the blend of sweet, tender vanilla with deep, chocolatey flavors makes each bite super tasty. Decorating? Oh, that's where the fun begins. Tiny chocolate pieces, sugar paste shapes—you name it—are all arranged to amp up the chess theme. Sometimes, they even throw on edible chess pieces for that extra flair. Pretty much, this cake turns a regular gathering into a memorable event.

Thing is, each region in Italy has its own twist on the golden squares and dark pieces. But everyone agrees on one thing: the appearance has to be spot on. That's what makes the chessboard cake such a joy to create and serve. In cities like Milan or Naples, where cake decorating is like an art form, you'll find all sorts of cool chess cake decoration ideas.

These cakes are made for sharing, drawing attention—and let's face it, they are a top pick for any gathering where you want something that stands out. Seeing those neat, crispy edges and tasting the mix of soft, sweet layers? So, so satisfying. With a decorated chess cake, you're getting more than just dessert—it's a centerpiece that's as fun to look at as it is to eat.

So, whether you're celebrating in a small town or a bustling city, this cake promises to make your event special with its stunning look and delicious taste. It's not just a cake; it's a piece of art that really brings people together in a way that's super enjoyable. And here's the thing: it's all about fun and flavor!

INGREDIENTS

Ingredients for the dark base: Eggs 3 - (medie); Type 00 flour 1 ¾ cup (220 g); Dark chocolate 7 oz (200 g) - (to chop); Unsweetened cocoa powder 6 tbsp (30 g); Sugar 1 ¼ cup (250 g); Butter 0.5 lb (250 g); Whole milk 0.4 cup (100 g); Instant coffee 1 tsp; Baking powder 1 ¼ tsp (6 g); Orange peel 1

for the light base: Eggs 2 - (medie); Sugar 1 cup (180 g); Sunflower seed oil 6 tbsp (90 g); Water 6 ½ tbsp (95 g); Type 00 flour 1 ¼ cup (150 g); Potato starch 1.75 oz (50 g); Baking powder 1 ¼ tsp (6 g); Fine salt to taste; Vanilla bean 1

for the buttercream: Butter ¾ cup (175 g) - at room temperature; Sugar 0.375 cup (75 g); Water 3 ½ tbsp (50 g); Egg yolks 0.38 cup (90 g); Vanilla bean 1; Powdered sugar ⅔ cup (75 g)

for decorating: Sugar paste 10.5 oz (300 g); Food pencils to taste - choco caramel; Food decorations to taste - chocolate

Preparation

How to prepare Decorated chess cake

To make the chess cake, first prepare the dark base: coarsely chop the dark chocolate. Melt it in a double boiler 1 and when it's melted, add the butter in pieces 2 and let it melt. When the chocolate and butter are well combined, add the instant coffee 3, then transfer the mixture to a stand mixer.

Let the mixture cool slightly and add the sugar 4 and the eggs beaten with a fork 5: turn on the whisk and mix. Add the milk 6,

the grated orange zest 7 and continue mixing. Finally, sift the flour directly into the bowl along with the baking powder 8 and cocoa powder 9.

Mix with a wooden spoon or spatula to combine the mixture 10. Then butter and flour a 10 x 7 inch baking pan, pour the batter inside 11, and bake in a preheated static oven for 60 minutes at 320°F (if using convection oven, 284°F for 50 minutes). Once baked, remove the base 12 and let it cool.

Meanwhile, prepare the light base: in a bowl, pour the eggs, sugar 13, and a pinch of salt. Beat them for about 20 minutes with an electric mixer, then add the oil 14, water, and continue working the ingredients with the electric whisks. Slice open a vanilla pod 15 and extract the seeds,

then add them to the batter 16. In a small bowl, sift the flour, potato starch 17, and baking powder. Incorporate them into the batter, one spoonful at a time 18, and continue mixing with the whisks to combine all the ingredients.

Transfer the obtained batter into a 10 x 7 inch buttered and floured baking pan 19 and bake in a preheated static oven for about 25 minutes at 356°F (or 320°F for 15 minutes if using a convection oven). Once baked, remove the cake and let it cool 20. Meanwhile, start preparing the buttercream by pouring the granulated sugar with the water into a thick-bottomed saucepan, place it over low heat, stirring occasionally with a steel spoon. When the sugar has melted, put a candy thermometer in the saucepan and, without stirring, bring the syrup to 250°F 21.

In the meantime, place the egg yolks in a stand mixer and start whipping them 22, add the sugar syrup in a thin stream 23, and whip until completely cooled. While the whipped yolks are cooling, cream the room temperature butter with a spatula. Then incorporate the seeds from a vanilla pod into the mixer 34, sift the powdered sugar and add it as well,

finally add the butter, one piece at a time 25, continuing to whip until the mixture is creamy 26. Cut the light base into 8 rectangles, each 1.2 inches thick 27.

and do the same with the dark one 28. Start assembling the cake: brush one side of the rectangle 29 and place it on a serving plate with the brushed side facing down 30 to adhere better.

Continue alternating the colors to create a first layer with 4 rectangles, brush the surface with the buttercream 31, and proceed 32 with 3 more layers. Brush the entire surface and edges of the cake with the buttercream and place it in the refrigerator for a couple of hours. Take the ready-made sugar paste, roll it out on a work surface 33,

then wrap it around the rolling pin and unroll it over the cake 34 to cover it completely 35, adhere the paste on all sides, and trim the excess. Finish the chocolate decorations 36;

with the help of a teaspoon, distribute dark chocolate flakes on each dark square 37 and white chocolate flakes on the light ones 38. Your decorated chess cake is ready to be enjoyed 39!