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. 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. Gradually add the hot water while whisking constantly to prevent 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 homogeneous. The batter will be 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 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. Whisk continuously until the sugar dissolves 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 buttercream becomes smooth and creamy.
- Add the melted and cooled chocolate and mix until 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 recipe provides a detailed guide for making a delicious and decadent Chocolate Cake Swiss, perfect for any occasion!