Chess cake
- Vegetarian
- Energy Kcal 794
- Carbohydrates g 101.1
- of which sugars g 74.3
- Protein g 12.6
- Fats g 37.7
- of which saturated fat g 11.66
- Fiber g 3.9
- Cholesterol mg 176
- Sodium mg 242
- Difficulty: Average
- Prep time: 60 min
- Cook time: 3 h
- Serving: 10
- Cost: Average
PRESENTATION
Torta a scacchi is that Italian cake you gotta try. Seriously, it's a showstopper with its fancy checkerboard pattern inside. Really catches the eye. You have layers of moist vanilla and chocolate sponge—stacked just so—that form this perfect chessboard when sliced. And you know what? It’s super popular up in northern Italy for birthdays, anniversaries, and other big celebrations. Looks amazing on any table.
Plus, the secret's all in that precise layering—each bit has to line up exactly right to get that classic, geometric look. Cutting that first piece? So satisfying. Reveals those golden vanilla squares beside the deep chocolate ones. Whether you're into ricette di pasticceria italiana or just want something special, this cake really brings excitement to dessert time.
And listen, the finish on a torta a scacchi usually means rich, silky chocolate ganache poured over the top. Shiny and decadent with every bite. People always say the outside looks super fancy, but it's the inside that gets everyone smiling at parties.
Even if you're not a pro, you can pull off a decent checkerboard effect with a bit of patience. And here's the thing—no special mold needed (that's why torta a scacchi senza stampo is so popular). Compared to other dolci a strati, this one's both a showpiece and really tender and light to eat. Perfect after a big meal.
Some folks love the torta a scacchi vaniglia e cioccolato, but you might see versions with different flavors or a sweet jam layer for extra fun. No question, it’s one of those torta decorativa ideas that turn any day into a celebration. And really, with its striking appearance and really really good taste, it's easy to see why the torta a scacchi has become a beloved part of Italian dessert traditions. So here's the deal: give it a try, and you won't regret it.
INGREDIENTS
- Ingredients for the light cake (18 cm diameter)
- Almond flour ½ cup (50 g)
- Type 00 flour 1 ¼ cup (150 g)
- Eggs 4
- Sugar 1 cup (200 g)
- Wildflower honey 1 tbsp (20 g)
- Extra virgin olive oil ½ cup (135 ml)
- Orange juice 2.7 oz (80 ml)
- Orange peel 1
- Baking powder 1 ¾ tsp (8 g)
- Fine salt 1 pinch
- for the dark cake (18 cm diameter)
- Unsweetened cocoa powder ¼ cup (50 g)
- Type 00 flour 1 ¼ cup (150 g)
- Orange juice 2.7 oz (80 ml)
- Orange peel 1
- Sugar 1 cup (200 g)
- Eggs 4
- Fine salt 1 pinch
- Extra virgin olive oil ½ cup (135 ml)
- Wildflower honey 1 tbsp (20 g)
- Baking powder 1.7 tsp (8 g)
- for filling
- Orange marmelade 0.85 cup (200 g)
- for decorating
- Fresh liquid cream 0.8 cup (200 g)
- Dark chocolate 7 oz (200 g)
- Orange peel to taste
How to prepare Chess cake
To make the chess cake, start with preparing the light cake; grate the orange zest 1 and then squeeze and strain the juice 2. Place the eggs, salt, and honey 3 in a stand mixer fitted with a whisk,
the orange zest 4, and granulated sugar 5. Turn on the mixer and whip the mixture until it becomes fluffy, then slowly pour in the olive oil 6,
and the orange juice 7. Finally, incorporate the dry ingredients: the all-purpose flour, almond flour, and previously sifted baking powder 8, one tablespoon at a time. Butter and line an 18 cm diameter pan with high sides of 10 cm with parchment paper, pour in the batter 9 and bake in a preheated static oven at 356°F for 1 and a half hours (or 320°F in a fan-assisted oven for 1 hour and 20 minutes).
Meanwhile, prepare the dark cake following the same procedure as the light one: place the eggs, salt, honey, and granulated sugar 10, the orange zest 11 in a stand mixer fitted with a whisk; turn on the mixer and whip the mixture until it becomes fluffy, then slowly pour in the olive oil 12,
and the orange juice 13. Finally, incorporate the dry ingredients: the all-purpose flour, cocoa powder, and previously sifted baking powder 14, one tablespoon at a time. Butter and line an 18 cm diameter pan with high sides of 10 cm with parchment paper, pour in the batter 15 and bake in a preheated static oven at 356°F for 1 and a half hours (or 320°F in a fan-assisted oven for 1 hour and 20 minutes).
Once baking is complete, remove the cakes from the oven, let them cool, and then remove from the pans 16. Divide each cake into 3 equal discs (17-18),
then cut circles from each disc using a pastry cutter with a diameter of 4.5 inches and one of a diameter of 2.75 inches 19, so each disc will be divided into 3 circles of different sizes. Now start assembling the cake: place a circle of light cake (the outermost one) on a serving plate, insert a medium dark circle inside, and then place a small light disc inside the dark circle. The circles will fit perfectly, creating a uniform base 20. Now brush the surface with the strained orange marmalade 21
and start assembling another layer: this time start with an outer dark circle, insert a light one 22, and finish with a small dark disc. Continue alternating colors and spreading each layer with orange marmalade. You will end up with a 6-layer cake 23. Now prepare the ganache coating: chop the dark chocolate 24 and place it in a bowl,
heat the cream 25 and pour it over the chopped chocolate, stir to melt the chocolate 26 and obtain a thick cream, cover with cling film touching the surface 27 and let it cool in the refrigerator until it becomes a firm but spreadable ganache cream.
Coat the surface of the cake and the edge with strokes of ganache, using a spatula to create an irregular, non-smooth effect 28. Finally, decorate the top with orange zest cut into julienne strips 29, your chess cake is ready to be enjoyed 30.