This chess board cake recipe which we are going to tell you about with a step-by-step guide is a perfect recipe for birthdays, anniversaries, or any other precious occasion.
We’ve got to admit that this cake is pretty time-consuming but it is worth it!
Also, you will need to few new stuff just to make this cake. The Chessboard chocolate candy mold, chess pieces chocolate candy mold, and a 12 X 12-inch square pan. You will need the pan for the cake otherwise the chess pieces will not fit on the cake properly.
So, if you want to amaze someone with a novelty cake, then we would recommend you to make this cake. It is a great geeky cake and even more a fun game to play.
Well, let’s get started and help you make this amazing chessboard cake recipe for your loved ones who are chess enthusiasts.
Chess Board Cake Recipe
A step-by-step guide on how to make the chessboard cake recipe.
Ingredients used for the chocolate pieces
- 800grams (1.7 lb) dark chocolate
- 800grams (1.7 lb) white chocolate
Ingredients used for the salted Caramel
- 800grams (1.7 lb) of granulated sugar
- 360grams (0.8 lb) of unsalted butter at room temperature (cut into cubes)
- 480ml (2 cups) of heavy cream
- 4 teaspoons salt
Ingredients for the buttercream
- 960grams (2.1 lb) sugar
- 1300grams (2.8) unsalted butter, room •temperature and cut into cubes
- 20 large egg whites
Ingredients for the Cake layers
- 900g (2 lb) caster sugar
- 900g (2 lb) softened butter
- 15 eggs
- 35½ tbsp (~2 cups) milk (divided)
- 900grams (2 lb) all-purpose flour
- 10 tsp baking powder
- 250grams (8.8 oz) milk chocolate, chopped
- 250grams (8.8 oz) dark chocolate, chopped
- 250grams (8.8 oz) white chocolate, chopped
- 2½ Teaspoon vanilla extract
- 7½ Tablespoon Ovaltine (chocolate malt powder)
- 7½ Tablespoon cocoa powder
Ingredients for the extra touch
- 2½ cups roasted pecans, chopped
- 2½ cups Maltesers, chopped (can be replaced with additional pecans)
For the Chocolate Pieces
- Start with either the white or dark chocolate; temper using the seeding method: Chop the chocolate into small pieces and melt it ¾ over a Bain Marie.
- Using a thermometer, make sure that it does not exceed 46 – 48° C for the dark chocolate and 37 – 43° C for the white chocolate.
- Make sure that the bowls and spatulas are completely dry before starting so that not even a drop of water can ruin the consistency.
- Now add the remaining ¼ chopped chocolate to the melted bowl of chocolate and stir it by folding until the temperature drops to 31° C for dark and 30° C for white.
- Place the chocolate into a piping bag or a squeeze bottle and fill in the molds. Make sure you don’t fill it up to the top as they will fit better later when gluing.
- Tap the mold with the chocolate in gently several times on your counter to make sure that there are no air bubbles and the chocolate got to all corners.
- Place it in the freezer for 10 minutes, then gently release the pieces by tapping on the plastic on the other side.
Set it aside in a cold dry place.
For the Salted Caramel Sauce
- Heat sugar at medium heat in a big saucepan, stirring it constantly with a wooden spoon.
- The sugar will start clumping and slowly melt into a thick amber-colored liquid.
- Make sure that you continue to the next step immediately when it gets this color, overcooking may result in a bitter taste.
- Once the sugar is melted entirely, carefully add the butter and stir it in until it’s completely melted and combined in the sauce (you can also use a whisk here to blend it in more easily)
- In the low stream, add the cream in three additions while continuously stirring, do this carefully, the hot sugar reacts to the lower cream temperature and bubbles up.
- Keep boiling the caramel sauce for an extra minute or two and then remove it from heat.
- Stir in the salt and let it cool down completely before using. Keep refrigerated in a jar for up to two weeks.
For the Swiss Meringue Buttercream
- Combine egg whites and sugar in a heat-proof bowl and set it over a pan of slowly simmering water.
- Whisk it continuously by hand until the mixture is warm and the sugar has dissolved completely.
- Test by rubbing some between two fingers and assuring that there are no grains.
- Transfer it to a mixer bowl with a whisk attachment and whisk starting on low and slowly increasing to medium-high.
- Whisk until it is glossy and fluffy with high peaks for about 7-10 minutes. Touch the bottom of the bowl to make sure that it’s not warm before proceeding to the next step.
- Reduce the mixer to medium-low speed and add butter, few tablespoons at a time. Mix well after each addition. If it breaks into a fluid mixture with the butter separating (like cottage cheese), increase the speed to high and mix until it comes together.
- Add 4 cups of cooled salted caramel and mix it for half a minute longer. Set it aside.
For the Chocolate Layer Cakes
- Preheat the oven to 170° C
- Grease, flour, and line the square cake pan with parchment paper.
- Pulse melt each layer of chocolate at a time (white, milk, or dark) in the microwave, and set it aside.
- In the bowl of a mixer, attached with a whisk attachment, beat the sugar (300g) and butter (300g) until light and fluffy.
- Add 5 eggs, one at a time, mixing well after each addition.
- Add 8½ Tablespoon milk and beat again.
- Sift the flour (300g) and baking powder (3⅓ tsp) and add to the bowl, beat again until just combined.
When making the White Chocolate & Vanilla Layer
Mix two spoons of the cake batter into the melted white chocolate bowl, stirring it quickly, and then add it all to the cake batter bowl. Add vanilla extract (2½ tsp). Mix until it is just combined.
When making the Malted Milk Chocolate Layer
Stir an extra 5 tablespoons of milk and the 7.5 Tbsp Ovaltine powder with the cake batter. Mix two spoons of the cake batter into the melted milk chocolate bowl, stirring quickly. Then add it all to the cake batter bowl and mix until it is combined.
When making the Dark Chocolate Layer
Stir an extra 5 tablespoons of milk and the 7.5 Tbsp cocoa powder with the cake batter. Mix two spoons of the cake batter into the melted dark chocolate bowl, and stir it quickly. Then add it all to the cake batter bowl, mixing until just combined.
Bake each cake for 25-30 minutes until a toothpick comes out clean with only a few crumbs on it. And if during the baking time you notice the edges are done but the middle part is still unbaked, then cover the tin loosely with parchment paper and keep a close eye.
Let cool for 10 minutes and then remove from the tin. Allow cooling completely on a wire rack and place in the freezer for 30 minutes.
Assemble the cake
- Cut all three layers into equal pieces with a cake leveler.
- Place the white chocolate layer on the bottom and add 2 – 2½ cups buttercream, spreading it equally and also topping it with the pecans.
- Add a second layer of the malted milk chocolate and spread 2 – 2½ cups of buttercream, topping with chopped Maltesers.
- Add the final layer of dark chocolate and spread the remaining buttercream neatly on the top and the sides.
- Decorate the bottom layer with chopped pecans if you want.
- Arrange the square pieces on top.
- Use the buttercream to make sure it’s completely leveled.
- Arrange the pieces on top and start playing a nice game of chess before eating!
- The chessboard cake is best served at room temperature.
You learned about a very time-consuming yet easy chessboard cake recipe that you can bake for your friend or family member who is a chess enthusiast.
We gave you a detailed step-by-step guide on how to make this chessboard cake recipe. The size of the chessboard makes it a big cake and the chocolate chess pieces are quite impressive. Hope you find this useful and make a delicious cake with a vibe of chess!