Sah Cake

I made this cake after seeing various versions of it on blogs. This time, I opted for a fairly simple recipe, featuring two layers—one white and one cocoa—and a light vanilla cream that isn’t overly sweet, so it doesn’t weigh down the cake. The result is a visually appealing dessert that doesn’t involve complicated steps or special techniques.

Quick Info

Total Time: approximately 2 hours (including cooling the layers and chilling time)
Preparation Time: 40 minutes
Baking Time: 25-30 minutes per layer
Servings: 10-12
Difficulty: medium (mostly due to assembly)
Recipe Type: homemade cake, suitable for any special meal or when you want something impressive

Ingredients

White Layer:
3 eggs
4 tablespoons sugar
1 packet vanilla sugar
1 tablespoon water
1 tablespoon oil
5 heaping tablespoons flour
1 teaspoon baking powder

Cocoa Layer:
3 eggs
4 tablespoons sugar
1 packet vanilla sugar
1 tablespoon water
1 tablespoon oil
4 heaping tablespoons flour
1 tablespoon cocoa
1 teaspoon baking powder

Syrup:
100 g sugar
100 ml water

Cream:
200 ml milk
300 ml liquid cream (I used Meggle)
1 packet vanilla cream powder

Glaze:
150 g dark chocolate
4 tablespoons liquid cream

Preparation Method

1. White Layer

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, mix the egg yolks with sugar, vanilla sugar, water, and oil until light in color and the sugar is dissolved. Add the sifted flour mixed with baking powder. Gently fold in the egg whites using a spoon and wide motions from the bottom up to avoid deflating them. Pour the mixture into a 20x30 cm baking dish lined with parchment paper. Level it out and bake at 175°C until a toothpick inserted comes out clean. Remove the layer and let it cool completely in the pan.

2. Cocoa Layer

The steps are identical to those for the white layer, except after mixing the flour with the baking powder, you add the tablespoon of cocoa. Do not change anything else. Bake in the same dish, just like the white layer. Allow this layer to cool completely as well.

3. Syrup

Caramelize the sugar in a small saucepan without stirring too much. Once it reaches the desired color, add the water. Let it simmer until all the caramel dissolves and you have a clear syrup. Cool it to room temperature.

4. Cream

In a bowl, combine the milk, liquid cream, and the packet of vanilla cream powder. Mix until the cream thickens, becomes fluffy, and stable. No additional ingredients are needed; the cream will remain airy and light.

5. Glaze

Melt the chocolate in a double boiler together with the 4 tablespoons of liquid cream. Stir until you achieve a smooth, lump-free glaze. Remove from heat and let it sit for 5-10 minutes so it’s not hot when you pour it over the cake.

6. Assembly

The layers must be completely cool before cutting. Remove them from the pan and trim the edges with a sharp knife. Cut each layer into 8 strips of approximately equal width.

On a serving platter, arrange 5 strips, alternating colors (white-brown-white-brown-white). Between the strips, spread a thin layer of cream, just enough to hold them together. Brush the strips with syrup; don’t overdo it to avoid making the layers too soggy.

Over the first layer of strips, spread a thin layer of cream, then add the second layer of 5 strips, again alternating colors but starting with a different color than the first layer (if you started with white at the bottom, start with brown here). Repeat: thin cream, then the third layer of 5 strips, maintaining the checkerboard effect.

Finally, use the remaining cream to cover the entire cake and the edges. Smooth it out as best as you can. Pour the slightly warm chocolate glaze over the entire surface and let it spread evenly. Refrigerate the cake for at least an hour before cutting.

Why I Make This Recipe Often

It’s a cake that looks great, isn’t hard to make, and pairs well with many types of cream. The layers are quite stable and won’t crumble when cut, and even if your “checkerboard” doesn’t turn out perfectly, the taste remains the same. It can be made a day in advance, which is helpful when you have guests or want something prepared ahead of time.

Tips and Variations

Tips

The cut will be cleaner if you use a long, sharp knife, wiping it after each section.
Don’t soak the strips too much; otherwise, the cake will be too soft when cut.
The cream spreads more easily on cold layers.
If the layers crumble at the edges, use them for cake pops or a dessert in a glass.

Substitutions

You can use caramel cream or coffee/cappuccino cream if you don’t have caffeine restrictions.
Liquid cream can be replaced with whipping cream, but it should be of good quality.
Dark chocolate can be substituted with milk chocolate for a sweeter glaze.

Variations

You can change the order of the strips or use fewer layers if you want a shorter cake.
Instead of cream powder, you can make a thicker vanilla pudding with milk and a bit of butter.
If you don’t want a glaze, you can dust with cocoa or powdered sugar at the end.

Serving Ideas

It’s perfect for festive dessert platters.
You can cut thin, rectangular portions to highlight the pattern inside.
It pairs well with a simple tea or coffee.

Frequently Asked Questions

1. Can I use a different cream instead of vanilla cream powder?
Yes, you can make caramel, cappuccino, or even a thick vanilla pudding if you want something without instant powders.

2. What should I do if the layers crumble when cutting?
Gather the scraps and use them for another dessert: cake pops, a dessert in a glass, or “sawdust” cubes.

3. Can I make the cake a day in advance?
Yes, I actually recommend it. It holds up well in the fridge and cuts more neatly the next day.

4. Do I need baking powder for both layers?
Yes, use baking powder in both for an airy and even texture.

5. Can I use a larger or smaller pan?
The recipe works best in a 20x30 cm pan. If you change the size, adjust the baking time and possibly the thickness of the strips.

Nutritional Values (estimated)

An average serving contains about 270-300 kcal. Carbohydrates approximately 35 g, protein 5-6 g, fats 12-14 g. Values are indicative and may vary depending on the type of cream, whipped cream, or chocolate used. The dark chocolate glaze contains slightly less sugar than the milk chocolate version.

Storage and Reheating

Store the cake in the fridge, covered with plastic wrap or in a container, for up to 3 days. There’s no need to reheat it; it’s served cold or at room temperature. Edges or scraps can be frozen and reused for other desserts. I do not recommend freezing the whole cake, as the texture of the cream will change after thawing.

 Ingredients: White base: 3 eggs, 4 tablespoons sugar, 1 packet vanilla sugar, 1 tablespoon water, 1 tablespoon oil, 5 tablespoons grated flour, 1 teaspoon baking powder. Brown base: 3 eggs, 4 tablespoons sugar, 1 packet vanilla sugar, 1 tablespoon water, 1 tablespoon oil, 4 tablespoons grated flour, 1 tablespoon cocoa, 1 teaspoon baking powder. Syrup: 100 g sugar, 100 ml water. Cream: 200 ml milk, 300 ml liquid cream (Meggle), 1 packet vanilla cream. Glaze: 150 g dark chocolate (Laura), 4 tablespoons liquid cream.

 Tags:  chess cake