Chocolate Cake Swiss Recipe
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 at room temperature
- 1 cup hot water
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- Swiss chocolate (for decoration)
- For the Swiss Chocolate Buttercream:
- 5 large egg whites
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups unsalted butter, cut into cubes and at room temperature
- 8 oz good quality dark chocolate, chopped, melted and cooled
Instructions
Chocolate Cake:
- Preparation:
- Preheat your oven to 350°F (177°C).
- Grease two 8-inch round baking pans and dust them with cocoa powder to prevent sticking. Line the bottoms with parchment paper for easy removal.
- Mixing Dry Ingredients:
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, sifted cocoa powder, baking soda, baking powder, and salt. Mix on low speed just until combined.
- Combining Wet Ingredients:
- In a separate medium-sized bowl, whisk together the vegetable oil, yogurt, eggs, and vanilla extract. Carefully pour in the hot water while whisking constantly to prevent the eggs from curdling.
- Combining Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients. Mix on medium speed for 2-3 minutes until the batter is smooth and homogenous. The batter will be quite thin.
- Baking:
- Divide the batter evenly between the prepared pans. Bake for 45 minutes, or until a cake tester or toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Swiss Chocolate Buttercream:
- Preparing Meringue:
- Place the egg whites and sugar in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method), making sure the bottom doesn’t touch the water, and whisk continuously until the sugar has dissolved and the mixture reaches 160°F (71°C).
- Whipping Meringue:
- Transfer the mixture to the bowl of your stand mixer fitted with a whisk attachment. Whip on medium-high speed until the meringue forms stiff peaks and the bowl feels cool to the touch, approximately 5-10 minutes.
- Making Buttercream:
- Switch to the paddle attachment. Gradually add the butter cubes to the meringue while mixing on medium speed. Continue mixing until the mixture becomes smooth and creamy.
- Add the melted and cooled chocolate and mix until the buttercream is smooth and fully incorporated.
Assembly:
- Layering the Cake:
- Place one layer of the cooled cake on a serving plate or cake stand. Spread approximately 1 cup of the Swiss chocolate buttercream evenly over the top.
- Add the second cake layer on top.
- Crumb Coat:
- Apply a thin layer of buttercream over the entire cake to seal in crumbs. Chill the cake in the refrigerator for about 20 minutes to set the crumb coat.
- Final Frosting:
- Apply a final thick layer of buttercream over the cake. Smooth the sides and top using a spatula or cake scraper.
- Decorating:
- Grate some Swiss chocolate over the top for decoration or use chocolate shavings or curls.
Serving:
- Serve your delicious homemade Chocolate Cake Swiss at room temperature for the best flavor and texture. Enjoy!
This detailed recipe guide will help ensure your Chocolate Cake Swiss turns out perfectly every time. Enjoy baking!
