“Chess” cake - step-by-step recipes with photos

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Updated: NataliLarin

05/13/2014 Cooking time: 1 hour 30 minutes

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Surprise your friends and family - prepare an original “Chess” cake for the holiday! This cooking recipe will delight you with its simplicity!

Chess cake

Ingredients

For one light cake:

Eggs - 3 pcs.;
Sugar - 100 g;
Salt - 1 pinch;
Baking powder - 1 tsp;
Premium wheat flour - 100 g.

For one chocolate cake:

Eggs - 3 pcs.;
Sugar - 100 g;
Salt - 1 pinch;
Baking powder - 1 tsp;
Premium wheat flour - 80 g;
Cocoa powder - 2 tbsp. l.

For impregnation:

Filtered water - 50 ml;
Alcohol 95% - 1 tbsp. l.

For cream:

Butter - 450 g;
Condensed milk - 720 ml.

For decoration:

Chocolate glaze in drops - 30 g.

Chess cake recipe

I broke three eggs into a bowl, since I decided to knead the dough for each cake separately.
We can do it together. But while one cake is baking and the remaining dough is standing, it swells, becomes thicker, and then can easily settle in the oven.
Added salt and sugar to the eggs.
You can increase the amount of sugar if desired, but it still turns out sweet.
Beat the sugar-egg mixture for 5-7 minutes - this is important. Added baking powder and beat again with a mixer.
I sifted the flour. Quickly beat the dough.
This procedure takes 15-20 seconds. It is not advisable to beat longer after adding flour, otherwise the cake may settle during baking.
I greased the round pan with sunflower oil and sprinkled it with a little flour. She poured the dough into it.
Bake in the oven at 200ºC for 35-40 minutes. I checked the readiness with a skewer.
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I prepared the dough for the chocolate cake in exactly the same way, only I added classic cocoa powder to the beaten eggs with sugar, salt and baking powder, and then flour, but a little less than when kneading the light cake.
I also baked chocolate cakes separately - at 200ºC for 35-40 minutes.
Allow each cake to cool completely.
Now I cut each of the four baked and cooled biscuits into 3 parts.
To do this, I selected dishes of two different diameters. I tried to keep the distance from the edges approximately the same each time.
Having placed the first dish as a template, I cut the outline with a small knife. Then I did the same thing again with smaller dishes.
Each cake made 3 circles - 2 with a hole inside, one without it.
Read also: Ushki cookies made from cottage cheese. Recipe for making lush ones in the oven. Photo
I folded them in a checkerboard pattern, alternating light and chocolate circles.
In a separate bowl I combined water and alcohol. Soaked the cakes.
For impregnation, you can simply use ready-made vodka. It is not advisable to take compote, tea, liqueur and anything that has at least some shade, so as not to disturb the color of the cakes.
Prepared the cream.
First, beat the softened butter.
Then I added condensed milk to it.
Beat again with a mixer.
When the cakes had rested a bit after soaking, I began assembling.
Each layer was coated with cream and covered with the next one, alternating colors.
When all four layers were placed, the remaining cream was used to cover the top and sides of the cake.
For decoration, I used chocolate glaze in drops - it’s delicious, and it’s convenient to decorate any desserts.
First, I laid out two anniversary fives in the center, and then I decorated the cake along the outline.
I left it to soak overnight at room temperature. But, as with any sponge cake, the longer it sits, the better!
The cake turned out to be absolutely delicious!

Description of preparation:

Now you know how to make a Chess cake.
Baking a chess cake at home is not difficult, and you can decorate it in different ways - sprinkle with powdered sugar through a special stencil, decorate with ready-made candies and white and dark chocolate, sprinkle with grated chocolate, there are a lot of options! Enjoy your tea! Purpose: For the holiday table Main ingredient: Dairy products / Dough / Sour cream / Chocolate / Biscuit dough / Cocoa Dish: Baking / Cakes / Biscuit / Sponge cake

Chessboard cake recipe.

Ingredients for chocolate sponge cake:

flour - 150 g;
cocoa - 50 g;
hot water - 50 ml;
sugar - 200 g;
salt, vanilla sugar - 8 g each;
eggs - 4 pcs.;
vegetable oil - 50 ml;
baking powder - 8 g.

For the curd soufflé:

low-fat cottage cheese - 500 g;
gelatin - 15 g;
cream of any fat content - 250 ml;
sugar - 150 g;
milk - 150 ml;
vanilla sugar - 8 g.

Making the Chessboard Cake

Mix the dry ingredients for the chocolate cake, except sugar.

It is recommended to sift the cocoa.

Salt the whites. Beat them into a dense foam with a fifth of the specified sugar.

Mix the yolks with hot water.

Start beating, adding vanilla and regular sugar little by little until the mixture turns white.

Combine the whipped egg white and yolk mixtures. Add sifted flour and cocoa in parts.

Add vegetable oil last.

Pour the homogeneous biscuit-chocolate mass into the mold.

At 180 degrees and the top and bottom heat on, the biscuit will bake in 40-45 minutes. Leave the cake to cool on a wire rack.

Wrap the cold sponge cake in film and leave it like that for 4-8 hours - this will allow you to accumulate moisture and not dry out the baked goods.

Cut the sponge cake into 2 parts, one of which should be 2 cm high, and the remaining one will serve as the base of the cake.

Cut the first cake into 6 rings 2 cm wide. You can use various dishes as a stencil.

Place even and odd rings separately.

Place the cake layer that was set aside as the base of the cake into the assembled pan. Place rings from an even or odd group on it.

Start preparing the soufflé - combine cottage cheese, sugar, sour cream.

Add cream (if it is 33% fat, you can whip it first) and mix everything. Pour gelatin over milk.

Heat the increased gelatin until it is completely dissolved and pour into the curd mixture.

Distribute the cream soufflé between the rings and coat the top with a thin layer.

Place the second group of rings in place. Fill the empty spaces with curd cream.

Place the entire structure in the refrigerator. The frozen soufflé should retain its shape when pressed.

Place strips of paper, 2 cm wide, in a uniform lattice pattern on the cake. Sprinkle cocoa through a strainer. Carefully remove the paper.

Cover the dark squares with clean strips and repeat the procedure with sprinkles. After removing the paper, a chessboard pattern will be revealed.

Dessert for chess players is ready.

But the main surprise lies inside the “Chessboard” cake - each piece has a lined black and white board on the cut, so you can start the tournament at any time.

Baking biscuits

For the chess cake I chose. I’ll say right away that perhaps it was worth taking something denser and less delicate: the biscuit made with hot milk is quite fragile and it was a bit difficult to work with, as a result the cage moved a little, however, in my opinion, the cut still turned out beautiful and unusual, and The cake itself, despite its simple composition, is juicy and very tasty! With a dense biscuit, it’s not a fact that this would happen)

You need to bake two biscuits - in contrasting colors. The shades can be any, the main thing is that they are different and beautifully combined. If you don’t want to use food coloring, you can do the simplest option: leave one sponge cake uncolored, and replace part of the flour in the second with unsweetened cocoa powder. You will have such a classic chess cake - vanilla and chocolate.

I wanted to make the inside of the cake brighter, so I didn’t color one sponge cake, but added a couple of good drops of Americolor gel food coloring in the shade Electric Purple to the second. Of course, this does not affect the taste in any way, but the color turns out bright and very beautiful, moreover, close to ultraviolet - the most fashionable color of 2018, according to Pantone.

This is what the dough was like.

Chess cake

Ingredients

For the test:

Flour - 225 g;
Egg - 6 pcs.;
Cold water - 4.5 tbsp;
Sugar - 300 g;
Cocoa - 9 tbsp;
Vanilla sugar - 1.5 sachets;
Baking powder - 3 tsp;
Vegetable oil - 4.5 tbsp.

For cream:

Cream - 600 ml;
Cottage cheese - 750 g;
Lemon juice - 6 tbsp;
Instant gelatin - 23 g;
Sugar - 225 g;
Milk - 190 ml;
Vanilla sugar - 2 sachets.

Step-by-step recipe with photos

I rarely cook complex and lengthy cakes. An opportunity arose and I decided on a chess cake, since I had been looking at it for a long time. The cake is fun to make and not as complicated as I imagined. Very tasty and interesting in presentation, the guests were surprised.

To make a chessboard cake, prepare the ingredients according to the list.

Separate the whites from the yolks, beat the whites with a mixer with cold water until fluffy foam.

While beating, add the yolks to the beaten whites and sugar. Add sifted flour with baking powder and beat until the dough becomes homogeneous.

Add cocoa and vegetable oil. Stir gently with a spatula until smooth. The dough should not fall.

Line the cake pan with baking paper, pour in the batter and smooth out. Bake in the oven at 180 degrees for 30-40 minutes. Check readiness with a wooden skewer.

While the cake is baking, prepare the cream: dilute gelatin in water, instructions are on the package.

Beat cottage cheese, sugar, milk, lemon juice with a blender.

The cake is baked, remove from the oven and cool.

Cut the cake into two layers.

The top cake should be divided into rings of equal thickness. I retreated 2 cm from the edge of the cake and made marks, then cut it evenly with a knife according to the marks.

Add dissolved gelatin to the curd mass and mix.

Beat the cream with vanilla sugar and add to the curd-gelatin mass, mix.

Place the bottom cake on a plate and place a ring on the mold so that the cream does not spread while it hardens.

Grease the cake with cream.

Lay out the cake rings alternating one at a time. Lay out the 1st, 3rd and 5th ring.

Fill the empty space between the rings with cream using a spoon or pastry syringe.

Place the remaining rings on top of the cake with the curd cream.

Fill the remaining voids with cream and spread completely on top. My cream turned out to be runny and ran down the sides. Place the cake in the refrigerator and let it harden.

Make a template from paper to decorate the cake. Cut strips 1.5-2 cm thick and place on the cake in a checkerboard pattern.

Sprinkle cocoa on top of the cake.

You will get a chessboard. Refrigerate the cake and let it brew for 6-8 hours.

The chess cake is ready.

Bon appetit!

Chess cake: composition, calorie content and nutritional value per 100 g

Proteins 4.89 g
Fat 14.85 g

Carbohydrates 56.91 g

Find out more More detailed information about the composition and calorie content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android

375 kilocalories

Step 1:

First, let's prepare the cake layers, and start with vanilla. Main ingredients: flour, sugar, defrosted butter and vanillin. You will also need chicken eggs or melange.

Step 2:

Butter

130 g

Grate the butter on a fine grater if it has not yet softened well.

Step 3:

Granulated sugar

180 g

Add granulated sugar and mix everything well with a spoon until smooth.

Important! The ingredients for the cake are not whipped with a mixer, but only mixed with a spoon, spatula or whisk.

Step 4:

Chicken egg

2 pcs.

Next, add the eggs one at a time. Mix the resulting mass thoroughly.

Step 5:

Vanillin

1 g

Add flavoring – vanillin or vanilla sugar.

Step 6:

Wheat flour

200 g

We finish adding the ingredients for the first cake layer with flour and quickly knead the dough.

Step 7:

The cake mixture should be slightly thick.

Step 8:

Cover a baking sheet with parchment paper greased with butter. Pour the dough into the middle and spread it evenly on the parchment with a wet palm. Place the baking sheet in a hot oven for 20 minutes.

Step 9:

The next step is preparing the chocolate cake. You will need: flour, sugar, cinnamon, cocoa powder, chicken eggs, butter.

Step 10:

Butter

100 g Granulated sugar 180 g Chicken egg 2 pcs.

We introduce chicken eggs strictly one at a time.

Step 12:

Cocoa

15 g

Add cocoa powder.

Step 13:

Cinnamon

1 g

A little cinnamon for taste.

Step 14:

Mix carefully so that the cocoa and cinnamon do not scatter outside the mixing container. .

Step 15:

Wheat flour

190 g

Add flour and quickly knead the dough for the second cake. The consistency of the resulting mass is similar to vanilla.

Step 16:

Distribute the mass on a sheet of parchment and place the baking sheet in the oven for 20 minutes, and remove the vanilla cake from there.

Step 17:

Carefully transfer the first cake directly onto the parchment paper onto the work surface and let it cool.

Step 18:

After 20 minutes, remove the finished chocolate cake from the baking sheet.

Step 19:

Blueberry jam

400 g

We will use blueberry jam to glue the chess cake together, and cake scraps and pine nuts for the topping.

Step 20:

Let's move on to forming the cake. Turn the white cake over and remove the baking paper.

Step 21:

Cover with a layer of blueberries.

Step 22:

Flip the chocolate cake over the vanilla cake. Press with your palms and then remove the parchment.

Step 23:

Cut the glued cakes into two equal parts.

Step 24:

Coat the surface of one part with jam.

Step 25:

Cover with the second cake, but so that the white cake lies on top of the chocolate cake.

Step 26:

We turn the resulting rectangle, consisting of four parts, upside down with the white cake layer. We cut it into ribbons, retreating from the edge to the width of the thickness of the cake. As a result, we should get blanks, each containing two vanilla and two chocolate platinums.

Step 27:

Lubricate the ribbons one by one with blueberries and stack one on top of the other in a checkerboard pattern. Press well and then divide in half. Next, cut off the uneven edges. Coat the resulting blocks with jam on all sides.

Step 28:

50 g

We bake the scraps from the cakes in the oven and grind them into crumbs. Add pine nuts.

Step 29:

Sprinkle the cake pieces generously with nut crumbs on all sides except the base.

Step 30:

Leave the resulting cupcakes for some time to soak.

Step 31:

The cake prepared according to this almost Gost recipe turned out to be incomparable - soaked, sweet and very tasty. Bring one of these to the table at a friendly tea party. Your friends will certainly appreciate your dessert pastries and ask for cooking instructions.

Step 32:

The chess cake can be cut into pieces quite easily. It can be stored for a long time without becoming stale, thanks to blueberry jam.

Chess cake

INGREDIENTS

Flour - 1 cup (160 g for white cake) + 3.5 tbsp. l. (with top) for chocolate;
Sugar - 2 cups (230 g);
Eggs - 10 pcs.;
Cocoa - 2 tbsp. l.;
Vanilla sugar - 2 sachets;
Baking powder - 2 tsp. (without top);
Butter - 300 g;
Condensed milk - 1 can.

STEP-BY-STEP COOKING RECIPE

Prepare the dough for the white crust. Break 5 cold eggs into a bowl and beat with a mixer at high speed, adding 1 packet of vanilla sugar and 1 cup of sugar. Beat until the volume of the mass increases by 2.5-3 times. Sift 1 cup of flour with 1 tsp into this mixture. baking powder (without top). Gently stir in one direction until a homogeneous dough is obtained. Grease the mold with oil and place the biscuit dough into it.

Bake in a preheated oven at 190 degrees for approximately 45 minutes. Check the readiness of the biscuit with a wooden stick. Place the finished biscuit on a wire rack and let cool.

Prepare the dough for the chocolate cake. Beat 5 eggs with a glass of sugar and a bag of vanilla sugar into a white fluffy mass. Sift 3.5 tbsp into this mixture. l. flour (with top), 2 tbsp. l. cocoa and 1 tsp. l. baking powder. Mix gently until you obtain a homogeneous dough. Grease the mold with oil and place the biscuit dough into it.

Bake in the same way in a preheated oven at 190 degrees, approximately 45 minutes. Check the readiness of the biscuit with a wooden stick. Place the finished biscuit on a wire rack and let cool.

Cut the cakes in half lengthwise. You will get 2 white and 2 chocolate cakes. Using a shot glass or glass, cut small circles into them and separate them. Using a larger container, cut out larger circles and separate them. Then, changing the circles by color, assemble the cakes in a checkerboard pattern, greasing them with cream.

Prepare the cream. Beat 300 g of butter with a mixer, add condensed milk. Beat until smooth. You can prepare any cream and decorate the cake as you wish. Bon appetit.