Chocolate Cake Swiss

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:

  1. Preparation:
  • Preheat your oven to 350°F (177°C).
  • Grease two 8-inch round baking pans and dust them with cocoa powder. Line the bottoms with parchment paper for easy removal.
  1. 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.
  1. Combining Wet Ingredients:
  • In a separate medium-sized bowl, whisk together the vegetable oil, yogurt, eggs, and vanilla extract. Gradually add the hot water while whisking constantly to prevent curdling.
  1. 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 homogeneous. The batter will be thin.
  1. Baking:
  • Divide the batter evenly between the prepared pans. Bake for 45 minutes, or until a cake tester or toothpick inserted into the center 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:

  1. 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. Whisk continuously until the sugar dissolves and the mixture reaches 160°F (71°C).
  1. 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.
  1. Making Buttercream:
  • Switch to the paddle attachment. Gradually add the butter cubes to the meringue while mixing on medium speed. Continue mixing until the buttercream becomes smooth and creamy.
  • Add the melted and cooled chocolate and mix until smooth and fully incorporated.

Assembly:

  1. 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.
  1. 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.
  1. Final Frosting:
  • Apply a final thick layer of buttercream over the cake. Smooth the sides and top using a spatula or cake scraper.
  1. 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 recipe provides a detailed guide for making a delicious and decadent Chocolate Cake Swiss, perfect for any occasion!

Leave a Comment