Swiss chocolate cake recipe is a rich, moist dessert made from a soft chocolate sponge layered with whipped cream and topped with smooth chocolate ganache.
The swiss chocolate cake recipe is deeply chocolatey with a delicate texture that melts in the mouth. To enjoy, slice generous pieces for friends and family, serving slightly chilled.
Baking can be done in a home kitchen using an oven, mixing bowls, and a cake pan. Preparing the batter, whipping the cream, and making the ganache takes around fifty minutes in total.
Follow step-by-step instructions carefully to achieve a tender, elegant chocolate cake.
About This Swiss Chocolate Cake Recipe
Swiss chocolate cake recipe has a rich, velvety chocolate flavor balanced by light, airy sponge layers. The whipped cream filling adds a creamy, smooth texture that complements the deep cocoa taste, while the chocolate ganache on top provides a glossy, slightly sweet finish.
The main ingredients include unsweetened cocoa powder, all-purpose or cake flour, eggs, baking powder, baking soda, milk, granulated and brown sugar, vegetable oil, vanilla extract, strong brewed coffee, and a pinch of salt for the sponge.
The filling uses cold heavy cream, sugar, and vanilla, and the topping requires semi-sweet chocolate and cream.
How To Prepare Swiss Chocolate Cake Recipe?
To make this swiss chocolate cake recipe perfectly, follow each step carefully. Clear instructions and helpful tips guide you through mixing, baking, and decorating.
A list of kitchen tools is included for convenience, but don’t worry using what you have will still create a rich, delicious cake.
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Swiss-inspired
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Whisk and spatula
- Electric mixer or hand whisk
- Sieve for flour and cocoa
- 8-inch round cake pan
- Parchment paper
- Saucepan (for ganache)
- Cooling rack
- Knife and cake stand
Ingredients
Sponge Cake:
- ½ cup unsweetened cocoa powder (Dutch-processed)
- 1½ cups all-purpose flour (or cake flour for lighter texture)
- 2 large eggs, at room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅔ cup milk, at room temperature
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ½ cup brown sugar
- ½ teaspoon vanilla extract
- ½ cup freshly brewed strong coffee, at room temperature
- ½ teaspoon salt
Whipped Cream Filling:
- 1 cup cold heavy whipping cream
- 2 tablespoons sugar, honey, or maple syrup
- ½ teaspoon vanilla extract or other flavorings
Chocolate Ganache Topping:
- 4 oz semi-sweet chocolate, finely chopped
- ½ cup heavy cream
Instructions
Step 1: Preheat and Prepare the Pan
Set your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper so the cake doesn’t stick.
Step 2: Mix the Dry Ingredients
In a bowl, sift together the cocoa powder, all-purpose flour, baking powder, baking soda, and salt. Set this aside for later.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth.
Step 4: Add Milk and Coffee
In a separate small bowl, mix the milk and freshly brewed coffee. Gradually pour this into the wet ingredients while stirring gently to combine.
Step 5: Fold in the Dry Ingredients
Slowly fold the sifted dry ingredients into the wet mixture. Stir carefully until everything is combined, being careful not to over mix.
Step 6: Bake the Cake
Pour the batter into your prepared pan and bake for 25–30 minutes. Check doneness by inserting a toothpick into the center it should come out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Whipped Cream Filling
Chill a mixing bowl, and then whisk the cold heavy cream with sugar and vanilla extract until stiff peaks form.
Step 8: Assemble the Cake
Once the cake is fully cooled, carefully slice it horizontally into two layers. Spread the whipped cream evenly over the bottom layer, then place the top layer back on.
Step 9: Prepare the Chocolate Ganache
Heat the heavy cream in a small saucepan until it starts to simmer. Pour it over the chopped chocolate and let it sit for 2–3 minutes. Stir until smooth and shiny.
Step 10: Finish and Serve
Pour the ganache over the assembled cake, letting it drip slightly down the sides. Chill for 10–15 minutes so the ganache sets a bit. Slice and enjoy!
Note: Using cake flour instead of all-purpose flour makes the sponge lighter and softer. Ensure the coffee is at room temperature; hot coffee can cook the eggs. This swiss chocolate cake recipe is best enjoyed within 2 days if refrigerated.
Nutrition Facts Of Swiss Chocolate Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 38 g |
| Protein | 5 g |
| Fat | 20 g |
| Saturated Fat | 10 g |
| Sugar | 25 g |
Why You’ll Love This Recipe
You’ll love this swiss chocolate cake recipe because it combines a tender, moist chocolate sponge with creamy whipped filling and a silky chocolate ganache topping.
Every bite delivers rich chocolate flavor balanced by light, airy textures. The recipe uses simple ingredients found in most kitchens and comes together in under an hour, making it approachable for bakers of all levels.
The combination of coffee in the batter enhances the chocolate depth without adding a strong coffee taste. It creates an elegant, homemade dessert that impresses without complicated techniques or long preparation.
How It Works
This swiss chocolate cake recipe works by carefully balancing wet and dry ingredients to create a light, airy sponge that holds moisture and flavor.
Cocoa powder and coffee deepen the chocolate taste, while baking powder and baking soda make the cake rise evenly. The eggs and oil provide richness and tenderness, and folding the dry ingredients gently prevents the batter from becoming dense.
Whipped cream adds a soft, creamy layer between cake layers, and pouring warm cream over chopped chocolate creates a smooth ganache that sets beautifully on top. Chilling helps the cake firm slightly for clean slices.
Decorate And Serving Ideas
Decorate swiss chocolate cake recipe by lightly dusting the top with cocoa powder or powdered sugar for a simple, elegant look. Fresh berries such as raspberries, strawberries, or blueberries add color and a tangy contrast to the chocolate.
You can pipe extra whipped cream around the edges or in small rosettes for a refined touch. Chocolate shavings, curls, or chopped nuts sprinkled on top create texture and visual appeal.
For serving, slice the swiss chocolate cake recipe into even wedges and serve chilled or at room temperature. Pair with coffee, tea, or a scoop of vanilla ice cream for a complete dessert experience.
Top Baking Tips
1. Baking is like chemistry small differences can change everything. Use a kitchen scale when possible, and level off dry ingredients with a knife. Liquid ingredients should be measured in a clear measuring cup at eye level.
2. Always preheat your oven to the recipe’s temperature before putting the cake in. This ensures even baking and proper rising. Avoid opening the oven door frequently while baking.
3. Butter, eggs, and milk mix better at room temperature, giving a smoother batter and fluffier texture. Take them out of the fridge about 30 minutes before baking.
4. Once you combine wet and dry ingredients, mix just until everything is incorporated. Over mixing develops gluten and can make your cake dense or tough.
5. Grease and line pans with parchment paper to prevent sticking. For extra safety, lightly dust with flour after greasing, especially for chocolate cakes.
6. Use a toothpick or cake tester inserted in the center to see if it comes out clean. Also, gently press the top of the cake if it springs back, it’s ready. Let it cool slightly in the pan before transferring to a wire rack.
Additions For Make More Delicious Ideas
➤ Layer with Fruit Jam: Spread a thin layer of raspberry, cherry, or orange marmalade between the cake layers. The fruity sweetness and slight tartness balance the rich chocolate, giving each bite a fresh and lively flavor.
➤ Add Liqueur: Lightly brush each sponge layer with coffee liqueur, rum, or chocolate liqueur. The alcohol-infused moisture intensifies the chocolate notes and adds sophistication to the cake.
➤ Mix in Nuts: Fold finely chopped toasted almonds, hazelnuts, or walnuts into the whipped cream or sprinkle between layers. This adds crunch and a nutty aroma that complements the chocolate perfectly.
➤ Use Flavored Extracts: Incorporate almond, orange, or hazelnut extract into the cream or batter. These subtle flavors enhance the overall taste, giving the cake a more complex and aromatic profile.
➤ Chocolate Decorations: Top the cake with chocolate curls, shards, or a drizzle of white chocolate. This not only makes the cake visually stunning but also adds extra chocolate richness and texture in every bite.
Cake Storage
Store swiss chocolate cake recipe in the refrigerator to keep the whipped cream filling and ganache fresh. Cover the cake with a cake dome or plastic wrap to prevent it from absorbing other odors.
The swiss chocolate cake recipe can stay fresh for up to 3–4 days. For longer storage, slice the cake and wrap individual pieces tightly in plastic wrap, then place them in an airtight container or freezer-safe bag.
Frozen slices can last up to 1 month. Thaw in the refrigerator before serving to maintain the texture and flavor of the sponge and cream.
Frequently Asked Questions
What ingredients are most important for this cake?
Key components include cocoa powder, flour, sugar, eggs, milk, oil, baking powder, baking soda, coffee, whipped cream, and chocolate for the ganache.
Can I use regular cocoa powder if I don’t have special Swiss cocoa?
Yes you can swap regular cocoa powder for Dutch‑processes or “Swiss” cocoa. Dutch process gives a deeper flavor and smoother texture, but regular cocoa still works fine in most recipes.
How do I melt chocolate the right way for the batter or ganache?
Melt chocolate gently either in a double boiler over simmering water or in short bursts in the microwave, stirring between heating to avoid burning and ensure smooth texture.
What can I use instead of buttermilk in the cake?
If you don’t have buttermilk, mix regular milk + 1 tbsp lemon juice or vinegar per cup, let it sit for a few minutes then use as a substitute. This gives similar tenderness.
Why is my cake sometimes dry or too dense?
Dryness or density usually happens when the batter is over mixed or the cake is over baked. Mix just until ingredients are combined and check the cake a few minutes before time is up.
Conclusion
This swiss chocolate cake recipe was a wonderful experience, and the result was truly delicious. The moist chocolate sponge, light whipped cream, and silky ganache came together beautifully, creating a dessert that everyone enjoyed.
My family and guests loved every bite, praising both the flavor and presentation. I felt very happy and proud of this easy success, knowing that such a stunning swiss chocolate cake recipe could be made at home.
I hope that anyone who tries this swiss chocolate cake recipe will enjoy it as much as I did and share it with loved ones.
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Swiss Chocolate Cake Recipe
Equipment
- Mixing bowls
- Whisk and spatula
- Electric mixer or hand whisk
- Sieve for flour and cocoa
- 8-inch round cake pan
- Parchment paper
- Saucepan (for ganache)
- Cooling rack
- Knife and cake stand
Ingredients
Sponge Cake:
- ½ cup unsweetened cocoa powder Dutch-processed
- 1½ cups all-purpose flour or cake flour for lighter texture
- 2 large eggs at room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅔ cup milk at room temperature
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ½ cup brown sugar
- ½ teaspoon vanilla extract
- ½ cup freshly brewed strong coffee at room temperature
- ½ teaspoon salt
Whipped Cream Filling:
- 1 cup cold heavy whipping cream
- 2 tablespoons sugar honey, or maple syrup
- ½ teaspoon vanilla extract or other flavorings
Chocolate Ganache Topping:
- 4 oz semi-sweet chocolate finely chopped
- ½ cup heavy cream
Instructions
Step 1: Preheat and Prepare the Pan
- Set your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper so the cake doesn’t stick.
Step 2: Mix the Dry Ingredients
- In a bowl, sift together the cocoa powder, all-purpose flour, baking powder, baking soda, and salt. Set this aside for later.
Step 3: Combine the Wet Ingredients
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth.
Step 4: Add Milk and Coffee
- In a separate small bowl, mix the milk and freshly brewed coffee. Gradually pour this into the wet ingredients while stirring gently to combine.
Step 5: Fold in the Dry Ingredients
- Slowly fold the sifted dry ingredients into the wet mixture. Stir carefully until everything is combined, being careful not to over mix.
Step 6: Bake the Cake
- Pour the batter into your prepared pan and bake for 25–30 minutes. Check doneness by inserting a toothpick into the center it should come out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Whipped Cream Filling
- Chill a mixing bowl, and then whisk the cold heavy cream with sugar and vanilla extract until stiff peaks form.
Step 8: Assemble the Cake
- Once the cake is fully cooled, carefully slice it horizontally into two layers. Spread the whipped cream evenly over the bottom layer, then place the top layer back on.
Step 9: Prepare the Chocolate Ganache
- Heat the heavy cream in a small saucepan until it starts to simmer. Pour it over the chopped chocolate and let it sit for 2–3 minutes. Stir until smooth and shiny.
Step 10: Finish and Serve
- Pour the ganache over the assembled cake, letting it drip slightly down the sides. Chill for 10–15 minutes so the ganache sets a bit. Slice and enjoy!
Notes
Nutrition Facts Of Swiss Chocolate Cake Recipe
Calories: 350 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 10 g | Sugar: 25 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.