360grams (0.8 lb) unsalted butter at room temp (cut into cubes)
480ml (2 cups) heavy cream
4 teaspoons salt
For the Buttercream
20 Large egg whites
960grams (2.1 lb) sugar
1300grams (2.8) unsalted butter, room temperature and cut into cubes
For the Cake layers
900g (2 lb) softened butter
900g (2 lb) caster sugar
15 eggs
35½ tbsp (~2 cups) milk (divided)
900grams (2 lb) all purpose flour
10 tsp baking powder
250grams (8.8 oz) white chocolate, chopped
250grams (8.8 oz) milk chocolate, chopped
250grams (8.8 oz) dark chocolate, chopped
2½ Tsp vanilla extract
7½ Tbsp Ovaltine (chocolate malt powder)
7½ Tbsp cocoa powder
For the extra touch
2½ cups roasted pecans, chopped
2½ cups Maltesers, chopped (can be replaced with additional pecans)
Instructions
For the Chocolate Pieces
Starting with either the white or dark chocolate; temper using the seeding method: Chop the chocolate into small pieces and melt ¾ over a Bain Marie. Using a thermometer, make sure it does not exceed 46 – 48° C for the dark chocolate and 37 – 43° C for the white chocolate. Make sure bowls and spatulas are completely dry before starting, even a drop of water can ruin the consistency.
Add the remaining ¼ chopped chocolate to the melted chocolate bowl and stir by folding until the temperature drops to 31° C for dark or 29 – 30° C for white.
Place chocolate into a pipping bag or squeeze bottle and fill the molds, don't fill it up all the way to the top as they will fit better later when gluing
Tap the mold with the chocolate in gently a few times on your counter to make sure there are no air bubbles and the chocolate got to all corners.
Place in the freezer for 10 minutes, then gently release the pieces by tapping on the plastic on the other side.
Set aside in a cold dry place.
For the Salted Caramel Sauce
Heat sugar in a big saucepan over medium heat, stirring constantly with a wooden spoon
The sugar will starts clumping and slowly melt into a thick amber-colored liquid. Make sure to continue to the next step immediately when it gets this color, over cooking will result in a bitter taste.
Once the sugar is melted completely, carefully add the butter and stir it in until it's completely melted and combined in the sauce (you may want to use a whisk here to blend it in more easily)
In a slow stream, add the cream in three additions while continuously stirring, do this carefully, the hot sugar reacts to the lower cream temperature and bubbles up.
Keep boiling the caramel sauce for an extra minute or two and remove from heat. Stir in the salt and let cool down completely before using. Keep refrigerated in a jar for up to two weeks.
For the Swiss Meringue Buttercream
I divided this into two batches to fit my mixer:
Combine egg whites and sugar in a heat proof bowl and set over a pan of slowly simmering water. Whisk continuously by hand until mixture is warm and sugar has dissolved completely. Test by rubbing some between two fingers and assuring there are no grains.
Transfer to a mixer bowl with a whisk attachment and whisk starting on low and slowly increasing to medium-high. Whisk until glossy and fluffy with high peaks. About 7-10 minutes. Touch the bottom of the bowl to make sure it's not warm before continuing to the next step.
Reduce mixer to medium-low speed and add the butter, few tablespoons at a time. Mix well after each addition. If after all the butter has been added it breaks into a fluid mixture with the butter separating (looks like cottage cheese), increase the speed to high and mix until it comes together.
Add 4 cups of cooled salted caramel and mix half a minute longer. Set aside.
For the Chocolate Layer Cakes
I divided this part into three to fit my mixer, making each layer separately and dividing all cake ingredients on the list (until the chocolate) into three:
Preheat the oven 170° C
Grease, flour and line the square cake pan with parchment paper
Pulse melt each layer chocolate at a time (white, milk or dark) in the microwave or over Bain Marie and set aside
In the bowl of a mixer, attached with a whisk attachment, beat the butter (300g) and sugar (300g) until light and fluffy
Add 5 eggs, one at a time, mixing well after each addition
Add 8½ Tbsp milk and beat again
Sift the flour (300g) and baking powder (3⅓ tsp) and add to the bowl, beat again until just combined
When making the White Chocolate & Vanilla Layer: mix two spoons of the cake batter into the melted white chocolate bowl, stirring quickly and then add it all to the cake batter bowl. Add vanilla extract (2½ tsp). Mix until just combined.
When making the Malted Milk Chocolate Layer: Stir an extra 5 tablespoons of milk and the 7.5 Tbsp Ovaltine powder with the cake batter. mix two spoons of the cake batter into the melted milk chocolate bowl, stirring quickly. Then add it all to the cake batter bowl. Mix until just combined.
When making the Dark Chocolate Layer: Stir an extra 5 tablespoons of milk and the 7.5 Tbsp cocoa powder with the cake batter. mix two spoons of the cake batter into the melted dark chocolate bowl, stirring quickly. Then add it all to the cake batter bowl. Mix until just combined.
Bake each cake for 25-35 minutes until a tooth pick comes out clean with just a few crumbs on it. If during the baking time you notice the edges are done but the middle is still unbaked, cover the tin loosely with parchment paper and keep a close eye.
Let cool for 10 minutes and then remove from the tin. Allow to cool completely on a wire rack and place in the freezer for 30 minutes.
To Assemble the cake
Cut all three layers to equal pieces with a cake leveler or scerated knife.
Place the white chocolate layer on the bottom and add 2 - 2½ cups buttercream, spread equally and top with the pecans.
Add second layer of malted milk chocolate and spread 2 - 2½ cups buttercream, topping with chopped Maltesers.
Add final layer of dark chocolate and spread the remaining buttercream neatly on the top and the sides. Decorate bottom with chopped pecans if desired.
Arrange the square pieces on top, they will stick out a litte from the sides which is fine. Use the buttercream to make sure it's completely leveled.
Arrange the pieces on top and start play a nice game before eating!
Best served at room temperature
Recipe by at https://www.kerenruben.com/cakes-and-desserts/chess-board-cake-and-bake-off-competition/%20