Description
This Old-Fashioned Swiss Chocolate Cake is a classic, moist, and rich chocolate cake layered with smooth Swiss chocolate frosting. Made from scratch with cocoa powder, a touch of coffee to enhance flavor, and finished with a creamy chocolate buttercream, this cake is perfect for celebrations or any chocolate lover’s craving.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (preferably Dutch-process)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- 1 cup whole milk
- ½ cup sour cream
- ½ cup unsalted butter (melted and slightly cooled)
- 2 teaspoons pure vanilla extract
- 1 cup hot brewed coffee (or hot water for milder flavor)
For the Swiss Chocolate Frosting:
- ¾ cup unsalted butter (softened)
- 2 ½ cups powdered sugar (sifted)
- ¾ cup cocoa powder
- ¼ cup heavy cream (more as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add wet ingredients: Incorporate the eggs, whole milk, sour cream, melted and slightly cooled unsalted butter, and vanilla extract into the dry ingredients. Using a hand mixer on medium speed, beat the mixture until it is smooth and uniform.
- Add hot coffee: Slowly pour in the hot brewed coffee or hot water, then mix on low speed just until the batter is fully combined. The batter will be thin, which is ideal for achieving a moist cake.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cakes to cool in their pans for about 10 minutes. Then, carefully remove them from the pans and transfer to wire racks to cool completely before frosting.
- Prepare frosting: In a large bowl, beat the softened unsalted butter until creamy. Add the cocoa powder, powdered sugar, pinch of salt, and vanilla extract. Gradually pour in the heavy cream, beating until the frosting becomes fluffy and spreadable. Add more cream if needed to achieve desired consistency.
- Assemble: Place one cooled cake layer on a serving plate. Spread an even layer of frosting on top, then place the second cake layer over it. Cover the entire cake with the remaining frosting, smoothing the top and sides for a polished finish.
- Optional finish: Garnish the cake with chocolate curls, shavings, or a light dusting of powdered sugar for an elegant touch.
Notes
- Using hot coffee enhances the chocolate flavor without making the cake taste like coffee.
- Make sure the melted butter is cooled before adding to the batter to avoid cooking the eggs.
- Room temperature eggs help create a smooth batter without clumping.
- For a stronger chocolate flavor, use Dutch-process cocoa powder as recommended.
- The frosting can be adjusted for consistency by adding more or less heavy cream.
- Allow the cake layers to cool completely before frosting to prevent melting or sliding.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
