Swiss Chocolate Cake is a decadent, rich dessert that combines the elegance of Swiss chocolate-making traditions with the comforting charm of a classic chocolate cake.
Known for its smooth texture and deep, indulgent flavor, this Swiss Chocolate Cake is made with high-quality ingredients.
The Swiss Chocolate Cake is incredibly moist, thanks to the addition of boiling water or coffee, and is complemented by a luscious, velvety chocolate filling.
Let’s dive into the Swiss Chocolate Cake and discover how you can create this masterpiece right in your own kitchen.
Why Is It Called Swiss Chocolate?
Swiss chocolate is renowned for its high quality and smooth, creamy texture, largely due to Switzerland’s long history of chocolate-making expertise.
The term “Swiss chocolate” often refers to the method and precision in crafting chocolate, particularly the conching process, which was perfected by Swiss chocolatier Rodolphe Lindt in the 19th century.
This technique involves continuously mixing the chocolate to improve its texture and flavor. Swiss chocolatiers are also known for using high-quality ingredients, such as premium cocoa beans and fresh milk, which contribute to the rich taste.
The name “Swiss chocolate” has become synonymous with luxury and superior craftsmanship in the world of chocolate.
How To Prepare Swiss Chocolate Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 1 hour (including cooling)
Course: Dessert
Cuisine: Swiss, European
Calories: 400 per slice (estimate, varies with portion size)
Yield: 10 servings
Kitchen Utensils
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Electric mixer (optional, but helpful)
- Measuring cups and spoons
- Rubber spatula
- Sifter (for cocoa powder)
- Cooling rack
- Double boiler or microwave-safe bowl (for melting chocolate)
- Saucepan for boiling water or coffee
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ cup (21g) cocoa powder (preferably Dutch-process for smooth flavor)
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 1 cup boiling water (or hot coffee for deeper flavor)
- Pinch of salt
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
For the Chocolate Filling:
- 1 cup heavy whipping cream
- 3 oz (85g) dark chocolate, finely chopped
- ¾ cup (180ml) 35% heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper, then lightly dust with cocoa powder.
2. Prepare the Dry Ingredients:
In a medium bowl, sift together 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ¼ cup of cocoa powder, and a pinch of salt. Add the espresso powder (if using) and set aside.
3. Mix the Wet Ingredients:
In a large bowl, whisk together 2 cups of granulated sugar, 2 eggs (at room temperature), 1 cup of whole milk, ½ cup of vegetable oil, and 1 ½ teaspoons of vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the sifted dry ingredients to the wet mixture. Mix gently using a whisk or electric mixer on low speed until just combined, being careful not to overmix.
5. Add the Boiling Water (or Coffee):
Slowly pour in 1 cup of boiling water (or hot coffee). The batter will be very thin—this is expected and will result in a moist cake.
6. Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Chocolate Filling:
In a small saucepan, heat 1 cup of heavy whipping cream over medium heat until it begins to simmer. Remove from heat and add 3 oz (85g) of finely chopped dark chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
In a separate bowl, whip the ¾ cup of 35% heavy cream with 1 teaspoon of vanilla extract until soft peaks form. Carefully fold the whipped cream into the chocolate mixture, being gentle so as not to deflate the whipped cream.
8. Assemble the Cake:
Once the cakes have completely cooled, place one layer on a serving plate. Spread an even layer of the chocolate filling on top. Place the second cake layer on top and frost the entire cake with the remaining filling. Garnish with extra cocoa powder or chocolate shavings if desired.
Special Notes
❖ Hot Coffee for Depth: For an extra layer of flavor, use hot coffee instead of boiling water in the cake batter. The coffee enhances the chocolate’s richness without making the cake taste like coffee.
❖ Room Temperature Ingredients: Ensure the eggs and milk are at room temperature before mixing to achieve a smoother batter and a more even rise.
❖ Optional Espresso Powder: The espresso powder in the cake enhances the chocolate flavor, but it’s optional. If you prefer a milder taste, you can skip it.
❖ Chill Before Serving: Let the cake chill in the fridge for 30 minutes after frosting to allow the chocolate filling to set. This helps with clean slicing and gives the cake a firmer texture.
Serving Suggestions
To elevate your Swiss Chocolate Cake, I recommend pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
If you’re feeling extra decadent, top it with fresh raspberries or strawberries for a fruity contrast. For special occasions, a light dusting of powdered sugar or a few edible gold flakes can really make this cake shine.
If you’re serving guests, you might want to offer some hot coffee or espresso to complement the rich flavors of the chocolate cake. This combination is nothing short of divine.
Tips And Variations
1. Different Ganache Flavors:
If you’re not a fan of traditional chocolate ganache, you can mix things up by adding a flavored liqueur like Baileys Irish Cream or Grand Marnier to the ganache for an extra layer of flavor.
2. Substitute Buttermilk:
If you don’t have buttermilk on hand, you can substitute it with a mixture of 1 cup of milk and 1 tablespoon of white vinegar. Let it sit for a few minutes to curdle before using it in your recipe.
3. Add-ins:
For a bit of texture, consider adding finely chopped hazelnuts or almonds to the cake batter. It adds a nutty crunch that pairs wonderfully with chocolate.
4. Vegan Version:
For a vegan version, substitute the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg), and use non-dairy milk like almond or oat milk. For the ganache, use coconut cream instead of heavy cream.
Substitutions
- Flour: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Milk: Use almond milk, oat milk, or any non-dairy milk in place of whole milk for a dairy-free option.
- Eggs: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan alternative.
- Vegetable Oil: You can use melted butter or coconut oil instead of vegetable oil for a richer flavor.
- Heavy Cream: For a lighter filling, substitute the heavy cream with coconut cream or a non-dairy whipped topping.
Here Are Some Chocolate Cake Recipes You Might Enjoy
Costco Chocolate Cake Recipe – Homemade
Rice Cakes Dipped in Chocolate – Easy Treat
My Favourite Chocolate Bar Cake Recipe
Moist Gluten-Free Chocolate Zucchini Cake
How To Store Leftovers
To store leftover Swiss chocolate cake, cover it tightly with plastic wrap or place it in an airtight container to maintain its freshness. Keep the cake in the refrigerator for up to 3 days.
Allow it to come to room temperature before serving for the best flavor and texture. If you want to store it for a longer period, you can freeze individual slices.
Wrap each slice in plastic wrap and place them in a freezer-safe bag or container; they can be frozen for up to 2 months. Simply thaw at room temperature before enjoying.
Conclusion
I hope this Swiss Chocolate Cake becomes a staple in your baking repertoire! It’s a versatile cake that works wonderfully for birthdays, anniversaries, or simply as a special treat.
The smooth Swiss Chocolate Cake is a real showstopper, and the moist cake is simply irresistible. Remember, the key to success here is using high-quality chocolate.
Don’t skimp on the Swiss chocolate — it really makes a difference in flavor and texture. With a little patience and care, you’ll have a decadent chocolate cake that’s worthy of any celebration.
Enjoy baking, and don’t forget to share a slice with someone special!
Swiss Chocolate Cake
Equipment
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Electric mixer (optional, but helpful)
- Measuring cups and spoons
- Rubber spatula
- Sifter (for cocoa powder)
- Cooling rack
- Double boiler or microwave-safe bowl (for melting chocolate)
- Saucepan for boiling water or coffee
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ cup 21g cocoa powder (preferably Dutch-process for smooth flavor)
- 2 cups granulated sugar
- 2 large eggs at room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 1 cup boiling water or hot coffee for deeper flavor
- Pinch of salt
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon espresso powder optional, enhances chocolate flavor
For the Chocolate Filling:
- 1 cup heavy whipping cream
- 3 oz 85g dark chocolate, finely chopped
- ¾ cup 180ml 35% heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper, then lightly dust with cocoa powder.
Prepare the Dry Ingredients:
- In a medium bowl, sift together 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ¼ cup of cocoa powder, and a pinch of salt. Add the espresso powder (if using) and set aside.
Mix the Wet Ingredients:
- In a large bowl, whisk together 2 cups of granulated sugar, 2 eggs (at room temperature), 1 cup of whole milk, ½ cup of vegetable oil, and 1 ½ teaspoons of vanilla extract until smooth.
Combine Wet and Dry Ingredients:
- Gradually add the sifted dry ingredients to the wet mixture. Mix gently using a whisk or electric mixer on low speed until just combined, being careful not to overmix.
Add the Boiling Water (or Coffee):
- Slowly pour in 1 cup of boiling water (or hot coffee). The batter will be very thin—this is expected and will result in a moist cake.
Bake the Cake:
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Chocolate Filling:
- In a small saucepan, heat 1 cup of heavy whipping cream over medium heat until it begins to simmer. Remove from heat and add 3 oz (85g) of finely chopped dark chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
- In a separate bowl, whip the ¾ cup of 35% heavy cream with 1 teaspoon of vanilla extract until soft peaks form. Carefully fold the whipped cream into the chocolate mixture, being gentle so as not to deflate the whipped cream.
Assemble the Cake:
- Once the cakes have completely cooled, place one layer on a serving plate. Spread an even layer of the chocolate filling on top. Place the second cake layer on top and frost the entire cake with the remaining filling. Garnish with extra cocoa powder or chocolate shavings if desired.