HEMMA'S Cookbook

CHOCOLATE CHESS CAKE

-INGREDIENTS-
THE THINGS YOU’LL NEED;

Butter, for greasing the pan
2 batches Rich Chocolate Cake batter
3 pounds white chocolate chips
3 pounds dark chocolate chips
4 tubs (16 ounces each) chocolate frosting
12 x 12-inch baking pan
Cake leveler
2 plastic squeeze bottle
1 1/2-inch square candy mold (CybrTrayd)
3-D chess pieces chocolate mold (CybrTrayd)
Decorating comb #1446
2 decorating bags

-DIRECTIONS-
LET’S GET STARTED!

1. Preheat the oven to 325°F. Grease a 12 x 12-inch baking pan and line the bottom with parchment paper.

2. Make the Rich Chocolate Cake batter.

3. Pour the batter into the baking pan and bake for 30 minutes. Reduce the oven temperature to 300°F and bake until a wooden pick inserted in the center of the cake comes out clean, about 1 hour 15 minutes longer.

4. Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully invert the cake out of the pan onto the rack, peel off the paper, and turn it right side up onto the rack to cool completely.

5. Level off the top with a cake leveler or large knife.

-DECORATIONS-
TIME TO DECORATE!

1. In the microwave or a double boiler, melt the white and dark chocolates separately, and pour each into a plastic squeeze bottle.

2. Using the bottles, fill the square candy molds with chocolate . Use a toothpick to wiggle the chocolate evenly. Tap the tray on the work surface to get rid of any air bubbles. Place in the refrigerator for 45 minutes to 1 hour to set.

3. Pop the squares out of the molds. Repeat until you have 32 of both colors.

4. Meanwhile, fill the chess set molds with white and dark chocolate. Use a toothpick to wiggle the chocolate evenly . Tap the tray on the work surface to get rid of any air bubbles. Place in the refrigerator for 45 minutes to 1 hour to set.

5. Pop the chess pieces out of the molds. Repeat until you have enough paired pieces (to make 3-D figures) for 8 pawns, 2 rooks, 2 knights, 2 bishops, 1 queen, and 1 king of both white and dark chocolate. Stick the matching chess pieces together with dabs of melted chocolate .

6. Frost the cake with 2 tubs of the chocolate frosting . Run the large edge of the decorating comb along the sides to create horizontal ridges.

7. Arrange the white and dark chocolate squares on the top of the cake like a chess board .

8. Scoop 1 tub of chocolate frosting into a decorating bag fitted with a #4B tip, and pipe a trim along the bottom of the cake. Scoop the remaining tub of frosting into a decorating bag fitted with a #22 tip, and pipe a trim around the top edges of the cake . Place your chocolate chess pieces on top of the cake.

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