Swiss Chocolate Cake
Swiss Chocolate Cake is a rich, moist dessert made with high-quality Swiss chocolate, flour, sugar, butter, eggs, and cocoa powder. It’s often layered with creamy chocolate ganache or frosting. The cake’s deep, decadent flavor and smooth texture make it a favorite for chocolate lovers at special occasions.
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.
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.