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.
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
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
Calories: 350 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 10 g | Sugar: 25 g