Description: Indulge in the rich, velvety goodness of Old-Fashioned Swiss Chocolate Cake. This classic cake is a delightful combination of tender chocolate layers, creamy frosting, and the perfect balance of sweetness. The Swiss chocolate provides a unique, smooth flavor that elevates this dessert to a whole new level. Whether you’re celebrating a special occasion or just craving a decadent treat, this Swiss chocolate cake is sure to impress. It’s the perfect balance of rich, moist cake and silky, chocolate frosting that will leave everyone asking for seconds!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup sour cream (optional, for added moistness)
For the Swiss Chocolate Frosting:
- 8 oz Swiss chocolate (finely chopped)
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (sifted)
- Pinch of salt
Instructions:
For the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract. Beat with a hand mixer or stand mixer on medium speed until smooth, about 2-3 minutes.
- Add Boiling Water: Slowly add the boiling water to the batter, mixing gently. The batter will be thin, but this is normal and will result in a moist cake.
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Swiss Chocolate Frosting:
- Melt the Chocolate: In a heatproof bowl, place the chopped Swiss chocolate and heavy cream. Heat over a double boiler or in the microwave in short bursts, stirring frequently until smooth and melted. Let it cool to room temperature.
- Prepare the Frosting: Once the chocolate mixture has cooled, beat in the butter, vanilla extract, and a pinch of salt. Gradually add the powdered sugar, continuing to mix until the frosting is smooth and spreadable.
- Frost the Cake: Once the cake layers have cooled completely, spread a layer of Swiss chocolate frosting on top of the first cake layer. Place the second layer on top and frost the entire cake with the remaining frosting.
- Serve: Let the cake set for 30 minutes to an hour to allow the frosting to firm up slightly. Slice, serve, and enjoy!
Tips & Tricks:
- Rich Chocolate Flavor: For the best flavor, use high-quality Swiss chocolate in the frosting. The chocolate flavor truly makes this cake stand out.
- Make It Ahead: This cake can be made a day ahead and stored in an airtight container at room temperature. The flavors only improve as they sit.
- Cake Variations: You can add a layer of chocolate ganache or a dusting of cocoa powder on top of the frosting for extra richness.
- Moist Cake: Adding sour cream to the cake batter will result in a super moist and tender cake. If you prefer a lighter texture, you can skip it.
Nutrition Information (per serving):
Note: Nutrition info is approximate and can vary depending on specific ingredients and portions used.
- Calories: 420
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 53g
- Fiber: 3g
- Sugar: 39g
- Protein: 4g
- Sodium: 200mg
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