This post features a delicious recipe for a moist and rich chocolate chessboard cake that is perfect for any occasion. This cake is made with a combination of unsweetened cocoa powder and black cocoa powder, giving it a unique depth of flavor and a striking appearance.
The cake layers are moistened with a sweet and flavorful dulce de leche syrup, and the whole cake is covered in a creamy and indulgent chocolate cream cheese frosting, made with semi-sweet chocolate and thick dulce de leche.
This recipe is easy to follow and yields a stunning cake that is sure to impress your friends and family. It’s perfect for birthdays, holidays, or any special occasion. Plus, it can be customized with your favorite toppings and decorations to make it even more special.
Prep time: 40mins | Cook time: 30mins | Yield: 12 servings
Step-by-Step Video Recipe:
Written Recipe:
Chocolate Chessboard Cake
Moist and rich chocolate chessboard cake, soaked in a sweet and flavorful dulce de leche syrup, covered in a creamy and indulgent chocolate cream cheese frosting, made with semi-sweet chocolate and thick dulce de leche.
Ingredients
For the Cake:
- 3 Tbsp (16g) Unsweetened cocoa powder
- 3 Tbsp (16g) Black cocoa powder (or the same mentioned above)
- 1 cup (240g) Hot water
- 2 cups (240g) All-purpose flour
- 1 cup (200g) Granulated sugar
- 2 tsp (8g) Baking powder
- 1/2 tsp (3g) Baking soda
- 1/4 tsp (1g) Salt
- 2 large eggs at room temperature
- 1/2 cup (110g) Vegetable oil (any flavorless vegetable oil like canola, corn, or sunflower)
- 2 tsp (10g) Vinegar or lemon juice
- 1 tsp (5g) Vanilla extract
For the Chocolate Frosting:
- 1 1/2 cups (225g) Semi-sweet chocolate (50-60% of cocoa solids)
- 1 cup (226g) Full-fat cream cheese at room temperature
- 1 cup (290g) Dulce de leche (see note)
For the Syrup:
- 2 Tbsp (40g) Dulce de leche
- 1/2 cup (120g) Hot water
Instructions
For the Cake:
- Line an 8-inch (20cm) square pan with parchment paper. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Combine the cocoa powder and black cocoa powder in a medium bowl. Add the hot water and whisk until completely dissolved. Let it sit at room temperature for a few minutes.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl. Whisk to combine the dry ingredients.
- Create a well in the center of the dry ingredients and add the eggs, oil, vinegar, vanilla, and cocoa powder mixture (make sure it is slightly warm, not too hot).
- Start by whisking the liquids in the center and gradually incorporate the dry ingredients. Whisk gently until just combined and smooth. Don’t overmix the batter.
- Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool completely at room temperature.
For the Chocolate Frosting:
- Melt the chocolate using a double boiler or microwave in 30-second intervals. Let it cool at room temperature for a few minutes.
- Combine the cream cheese and dulce de leche in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium speed until smooth and creamy, then add the melted chocolate and beat until well combined.
- Note: make sure to use a good quality, thick dulce de leche.
- Refrigerate for about 40 minutes to 1 hour, stirring occasionally until it reaches a thicker consistency.
For the Syrup:
- Combine the dulce de leche and how water in a small bowl. Whisk until completely dissolved and let it cool before using it.
Assembling the Cake:
- Using a serrated knife, level the top of the cake and break it into small crumbs. Set it aside.
- Cut the cake into two equal layers. Place the first layer onto a serving plate and drizzle the syrup to moisten it. Spread about 1 cup of frosting over the cake and place the second cake layer on top.
- Drizzle some syrup and frost the cake using about 1 cup of frosting.
- Spread the cake crumbs on the sides of the cake.
- Decorate the top with chocolate squares to imitate a chessboard and apply the remaining frosting on the edges using a piping bag fitted with a round piping tip.
- Keep the cake refrigerated until serving time.
