Dive into the decadence of this Swiss Chocolate Cake, a rich and moist delight paired with a silky Swiss chocolate buttercream. This recipe combines the deep flavors of Dutch-processed cocoa with a creamy, chocolate-infused meringue-based frosting, making it a luxurious treat for any occasion.
Whether you’re celebrating a special event or just indulging in a chocolate craving, this cake promises to impress with its smooth texture and sophisticated flavor.
Preparation Time: 1 hour 30 minutes
Cook Time: 45 minutes
Servings: 12-14
Ingredients:
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup yogurt, room temperature
- 1 cup hot water
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- Swiss chocolate, for garnish
- For the Swiss Chocolate Buttercream:
- 5 large egg whites
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter, room temperature, cut into cubes
- 8 oz good quality dark chocolate, chopped, melted and cooled
Instructions:
- Prepare the Cake:
- Preheat the oven to 350°F (177°C). Grease two 8-inch round baking pans and dust with cocoa powder. Line the bottoms with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, sifted cocoa powder, baking soda, baking powder, and salt. Stir to mix.
- In a separate medium bowl, whisk together vegetable oil, yogurt, hot water, eggs, and vanilla extract. Gradually add the hot water to avoid cooking the eggs.
- Slowly add the wet ingredients to the dry ingredients and mix on medium speed for 2-3 minutes until well combined. The batter will be thin.
- Divide the batter evenly between the prepared pans.
- Bake for about 45 minutes or until a cake tester inserted into the center comes out clean.
- Let cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
- Make the Swiss Chocolate Buttercream:
- In a heatproof bowl, combine egg whites and sugar. Set over a pot of simmering water, stirring constantly, until the mixture reaches 160°F (71°C) and the sugar has dissolved.
- Transfer the bowl to a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the meringue is stiff and cooled, about 5-10 minutes.
- Switch to the paddle attachment and gradually add the butter cubes, mixing until smooth and creamy.
- Add the melted and cooled chocolate, and beat until the buttercream is smooth.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread about 1 cup of buttercream evenly over the top.
- Add the second cake layer and apply a thin crumb coat over the entire cake. Chill for 20 minutes to set the crumbs.
- After chilling, apply a final thick layer of the chocolate buttercream.
- Garnish with grated Swiss chocolate or chocolate shavings for an elegant finish.
Enjoy! This Swiss Chocolate Cake is a truly exquisite dessert that combines the comfort of chocolate cake with the elegance of Swiss chocolate buttercream, making it perfect for any celebration or as a luxurious treat to enjoy any day.