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 torta a scacchi—oh, it's really a showstopper at any gathering. I mean, it's perfect for when you need something that not only looks amazing but also tastes irresistibly moist and rich. Picture this: You cut into the cake and there's a checkerboard pattern. Seriously good. Half golden vanilla squares, half deep, chocolatey ones. Talk about a wow factor! And with those intricate sugar paste details and little chocolate accents, it's like the checkerboard vibe gets a major upgrade.

Now, while it's not tied to any specific Italian region, you'll definitely find this cake at birthday parties and big events across the country. Why? Because it excites and delights pretty much everyone. The ricetta torta a scacchi nails it by combining soft textures with a super tender bite. Honestly, it's hard to resist a second slice, especially if you love a bit of visual fun with your sweets.

Here's the thing: What makes a torta a scacchi decorata so memorable is the harmony between the sweet vanilla and the boldness of dark chocolate. Each bite mixes flavors, but it’s not just about taste. The cake feels light, a bit fluffy, with just enough tangy chocolate. It's kind of the best of both worlds. People sometimes finish it with buttercream or a chocolate glaze, but the classic look comes from shaping the sugar paste into sharp, clean squares. It's all about sharing and showing off.

And look, whether you follow a torta a scacchiera recipe step-by-step or add your own twist, you don’t need to be a professional to make one—just enjoy the process. Plus, surprising everyone when you reveal that first slice? No question, it’s awesome. However you serve it, this dolce a scacchi turns any moment into something special, ensuring everyone leaves with a smile. Whether you're celebrating a milestone or just want to add a touch of elegance to your dessert table, this cake really makes the occasion shine.

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 24, 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!