Checkerboard Cake Recipe

Name: Checkerboard Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces chocolate unsweetened unsweetened; 1/2 cup sugar white; 1/2 cup water hot; 1 tablespoon gelatin, unflavored; 2 tablespoons water cold; 4 each egg yolks beaten; 1 teaspoon vanilla extract; 1 cup heavy whipping cream whipping; 1/2 cup almonds blanched, then browned and coarsely chopped; 1 large angel food cake

Servings: persons

1
Combine hot water, sugar and chocolate in double boiler.
2
Heat until chocolate melts.
3
Stir to blend.
4
Soften gelatin in the cold water and add to chocolate mixture.
5
Stir and cook until smooth and thick-about 5 minutes.
6
Add chocolate mixture to egg yolks.
7
Mix well.
8
Cool 5 minutes.
9
Add vanilla then fold in egg whites.
10
Cool completely.
11
Whip the cream and fold in nuts.
12
Add to the chocolate mixture.
13
Grease an angel(tube)cake pan.
14
Break cake into egg size pieces.
15
Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used.
16
Cover and let set in refrigerator for about 8 hours.
17
Ice with whipped cream or (Cool Whip) after turning out on serving plate and decorate with browned almonds.
18
The cake can be iced several hours before serving and should be served real cold.
19
(To turn this cake out run tip of knife around top of cake and center tube, then dip pan in hot water for a minute to loosen).

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ounces chocolate unsweetened unsweetened, 1/2 cup sugar white, 1/2 cup water hot, 1 tablespoon gelatin, unflavored, and more.

Yes, Checkerboard Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Checkerboard Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions