Indulge in the rich, velvety smoothness of Swiss chocolate with this luscious Swiss Chocolate Cake. Perfect for chocolate lovers, this recipe brings out the signature creamy and luxurious texture of Swiss chocolate, combined with a light and fluffy cake base. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is the ultimate indulgence. With a moist crumb, a delicate balance of flavors, and a silky chocolate frosting, this dessert is pure bliss in every bite. Serve with a dusting of powdered sugar or fresh fruit for a truly unforgettable treat.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup Swiss chocolate (finely chopped)
- ¾ cup unsalted butter (softened)
- 1 ¼ cups granulated sugar
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the Swiss Chocolate Frosting:
- 1 ½ cups Swiss chocolate (melted and cooled)
- ½ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 3 tbsp heavy cream (or more as needed)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Melt the Swiss chocolate using a double boiler or microwave in short intervals, stirring frequently until smooth. Set aside to cool slightly.
- Cream the butter and sugar in a large bowl using a mixer until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
- Fold in the melted Swiss chocolate until fully incorporated and the batter is smooth.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Swiss Chocolate Frosting:
- In a large bowl, beat the softened butter until smooth and creamy.
- Add the melted Swiss chocolate and mix until well combined.
- Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the heavy cream and vanilla extract, then increase the speed to medium-high and beat for 2-3 minutes until light and fluffy.
- Adjust the consistency with more heavy cream if needed, and add a pinch of salt to balance the sweetness.