Introducing a delightful treat that will impress your guests and satisfy your sweet tooth – the Schachbretttorte! This classic German chessboard cake is not only visually stunning but also incredibly delicious. With alternating layers of light and dark sponge cake, and a rich chocolate and vanilla buttercream, this dessert is sure to become a favorite at any gathering. Let’s dive into the recipe and create this masterpiece together!
Title: Schachbretttorte
Ingredients:
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 2 tsp vanilla extract
– 1 cup milk
– 1/4 cup cocoa powder
– 2 tbsp hot water
– 2 oz dark chocolate, melted
– 1 batch of chocolate buttercream (recipe below)
– 1 batch of vanilla buttercream (recipe below)
Instructions:
1. Preheat your oven to 350°F (180°C) and grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the wet ingredients, alternating with the milk, and mix until just combined.
5. Divide the batter in half. In a small bowl, mix the cocoa powder and hot water to create a smooth paste. Stir the melted dark chocolate into one half of the batter.
6. Spoon dollops of the chocolate batter into one prepared cake pan, and the vanilla batter into the other pan, creating a checkerboard pattern. Use a toothpick to gently swirl the batters together for a marbled effect.
7. Bake the cakes for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Once the cakes have cooled, level the tops if needed. Place the vanilla cake on a serving plate or cake stand. Spread a layer of vanilla buttercream on top, then gently place the chocolate cake on top.
9. Continue layering the cakes alternately with buttercream, creating a checkerboard pattern. Frost the top and sides of the cake with a thin layer of buttercream to crumb coat. Chill the cake in the refrigerator for 30 minutes.
10. Finish frosting the cake with a final coat of buttercream, smoothing the sides and top for a clean finish.
11. Serve your Schachbretttorte with your favorite hot beverage and enjoy the sweet harmony of flavors and textures!
Chocolate Buttercream:
– 1 cup unsalted butter, softened
– 2 1/2 cups powdered sugar
– 1/2 cup cocoa powder
– 2 tsp vanilla extract
– 3-4 tbsp heavy cream
Vanilla Buttercream:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– 1 1/2 tsp vanilla extract
– 2-3 tbsp heavy cream
Mix the ingredients for each buttercream separately in a bowl until smooth and creamy.
Delight your friends and family with this visually striking and delicious Schachbretttorte! Happy baking!
