When it comes to indulgent desserts, few compare to the rich and luxurious flavor of Swiss chocolate cake. This cake has a long-standing reputation for being smooth, velvety, and irresistibly chocolatey.
It’s a cake I’ve come to love for its perfect balance of sweetness, richness, and texture. This Swiss chocolate cake is sure to leave an impression.
Trust me, each bite is like a warm hug for your tastebuds. Plus, it’s surprisingly easy to make, with ingredients you can find in most kitchens.
If you’re ready to take your dessert game to the next level, follow me through this step-by-step guide, and you’ll have an unforgettable Swiss chocolate cake in no time.
Why You Will Choose Swiss Chocolate Cake?
The Swiss Chocolate Cake is a perfect choice for anyone who loves indulgent, rich desserts. Its velvety, moist texture combined with the smooth, glossy Swiss chocolate ganache offers a luxurious flavor experience.
The use of high-quality Swiss chocolate elevates this cake, giving it a deep, satisfying taste that pairs beautifully with its tender crumb.
For a special occasion or a simple treat, this cake is a crowd-pleaser that will leave everyone craving more. It’s an exquisite blend of elegance and decadence, making it a standout dessert choice.
How To Prepare Swiss Chocolate Cake?
Recipe Details
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Course: Dessert
- Cuisine: Swiss-inspired, European
- Calories: Approximately 320 calories per serving (This is an estimate and can vary depending on serving size.)
- Yield: 8 servings
Kitchen Utensils
- 2 Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- 9-inch round cake pan (or similar)
- Double boiler or microwave-safe bowl for melting chocolate
- Hand mixer or stand mixer
- Cooling rack
- Small saucepan for ganache
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 4 oz unsweetened melted baking chocolate
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp organic cornstarch
- 2 large eggs
- 1 ½ cups (12 oz can) evaporated milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup hot water
- ½ cup boiling water (for moistening the cake)
For the Swiss Chocolate Ganache:
- 8 oz Swiss chocolate (dark or milk, depending on preference)
- 1 cup heavy cream
- ¾ cup (180ml) 35% whipping cream
- 1 tsp vanilla extract (optional)
How To Make Swiss Chocolate Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
Step 2: Prepare Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cornstarch until evenly combined. Set aside.
Step 3: Melt Chocolate
In a heatproof bowl or using a double boiler, melt the 4 oz of unsweetened baking chocolate. Stir occasionally to ensure it melts evenly and doesn’t burn. Once melted, set aside to cool slightly.
Step 4: Mix Wet Ingredients
In a separate bowl, beat the eggs using a hand mixer or stand mixer until light and fluffy. Add the evaporated milk, vegetable oil, vanilla extract, and the cooled melted chocolate. Mix until smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in two parts. Start mixing on low speed to avoid flour spilling, and increase to medium speed as the batter comes together. Mix until just combined.
Step 6: Add Hot Water
With the mixer on low, slowly pour in the 1 cup of hot water. The batter will become thin, but that’s normal and necessary for a moist cake.
Step 7: Bake the Cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and place on a cooling rack to cool completely.
Step 8: Make the Swiss Chocolate Ganache
While the cake cools, make the ganache. In a saucepan, heat the heavy cream and whipping cream over medium heat until it just begins to simmer (do not let it boil). Once simmering, remove the pan from the heat and add the 8 oz of Swiss chocolate, stirring until smooth. Optionally, add the vanilla extract for enhanced flavor. Let the ganache cool slightly to thicken.
Step 9: Frost the Cake
Once the cake has completely cooled, pour the Swiss chocolate ganache over the top, spreading it gently with a spatula to cover the entire surface. If you prefer, you can also spread a thin layer of ganache on the sides of the cake. Allow the ganache to set for 30 minutes before serving, giving it time to firm up.
Special Note
I highly recommend using high-quality Swiss chocolate for the frosting to get that smooth, rich flavor.
The key to a perfect Swiss chocolate cake is balancing the sweetness and richness, and the Swiss chocolate does this beautifully.
If you prefer a less sweet version, you can reduce the amount of sugar in the frosting by a quarter.
Serving Ideas
For the perfect serving experience, pair your Swiss chocolate cake with a dollop of fresh whipped cream or a scoop of vanilla ice cream to balance the richness.
You can also add a few fresh berries, like raspberries or strawberries, to bring a touch of tartness that complements the sweetness of the cake.
For an extra indulgent treat, drizzle some warm chocolate sauce over the top before serving. This cake is sure to impress no matter how you serve it!
Expert Tips
1. For a smoother batter, ensure your butter, eggs, and milk are at room temperature before mixing. This helps the ingredients blend more evenly, creating a lighter, fluffier cake.
2. Once you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense, tough cake.
3. Choose a high-quality cocoa powder, preferably Dutch-processed, for a richer and deeper chocolate flavor in your cake.
4. Ensure the cake layers cool completely before frosting to prevent the buttercream from melting and sliding off.
5. For an extra depth of flavor, add a teaspoon of espresso powder to the cake batter. It enhances the chocolate taste without making the cake taste like coffee.
How To Store
To store Swiss Chocolate Cake, keep it in an airtight container at room temperature for up to 3 days. If you need to store it for longer, refrigerate the cake to preserve its freshness, but allow it to come to room temperature before serving for the best texture and flavor.
If you have leftover ganache, you can store it separately in the fridge for up to a week, reheating gently before use.
For extended storage, you can also freeze the cake, wrapping it tightly in plastic wrap and aluminum foil, and enjoy it within 2-3 months.
More Chocolate Cake Recipes You’ll Love
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Chocolate Yogurt Cake – A Perfect Treat
Chocolate Vanilla And Strawberry Cake – Triple Flavor
Chocolate Torte Cake Recipe – Simple & Luxurious
FAQs About Swiss Chocolate Cake
Can I use a different type of chocolate for the cake?
Yes, you can substitute the unsweetened baking chocolate with semi-sweet or bittersweet chocolate, depending on your taste preference. Just keep in mind that this may alter the sweetness of the cake, so you may want to adjust the sugar slightly.
How can I make this cake gluten-free?
To make a gluten-free Swiss Chocolate Cake, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Be sure the baking powder and other ingredients are also gluten-free.
Can I make the Swiss chocolate ganache ahead of time?
Yes, you can make the ganache ahead of time. Store it in an airtight container in the fridge for up to a week. When ready to use, gently reheat it in the microwave or on the stovetop until it reaches a pourable consistency.
Can I substitute the evaporated milk with something else?
You can substitute evaporated milk with heavy cream, whole milk, or even a dairy-free alternative like coconut milk, though this may affect the richness and texture of the cake.
How can I make the cake less sweet?
To reduce the sweetness, you can cut back on the sugar in the cake batter and opt for dark Swiss chocolate in the ganache. Dark chocolate has less sugar and provides a more balanced, slightly bitter flavor.
Conclusion
This Swiss chocolate cake is a true showstopper—rich, decadent, and packed with a depth of chocolate flavor that’s hard to beat.
It’s perfect for birthdays, holidays, or whenever you simply need an indulgent treat. While it does require some patience, the results are well worth the effort.
Every bite is like a moment of pure bliss. An experienced baker or just starting, I hope this recipe brings as much joy to your kitchen as it has to mine. Happy baking!
Swiss Chocolate Cake
Equipment
- 2 mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- 9-inch round cake pan (or similar)
- Double boiler or microwave-safe bowl for melting chocolate
- Hand mixer or stand mixer
- Cooling rack
- Small saucepan for ganache
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 4 oz unsweetened melted baking chocolate
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp organic cornstarch
- 2 large eggs
- 1 ½ cups 12 oz can evaporated milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup hot water
- ½ cup boiling water for moistening the cake
For the Swiss Chocolate Ganache:
- 8 oz Swiss chocolate dark or milk, depending on preference
- 1 cup heavy cream
- ¾ cup 180ml 35% whipping cream
- 1 tsp vanilla extract optional
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
Step 2: Prepare Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cornstarch until evenly combined. Set aside.
Step 3: Melt Chocolate
- In a heatproof bowl or using a double boiler, melt the 4 oz of unsweetened baking chocolate. Stir occasionally to ensure it melts evenly and doesn’t burn. Once melted, set aside to cool slightly.
Step 4: Mix Wet Ingredients
- In a separate bowl, beat the eggs using a hand mixer or stand mixer until light and fluffy. Add the evaporated milk, vegetable oil, vanilla extract, and the cooled melted chocolate. Mix until smooth.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture in two parts. Start mixing on low speed to avoid flour spilling, and increase to medium speed as the batter comes together. Mix until just combined.
Step 6: Add Hot Water
- With the mixer on low, slowly pour in the 1 cup of hot water. The batter will become thin, but that’s normal and necessary for a moist cake.
Step 7: Bake the Cake
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and place on a cooling rack to cool completely.
Step 8: Make the Swiss Chocolate Ganache
- While the cake cools, make the ganache. In a saucepan, heat the heavy cream and whipping cream over medium heat until it just begins to simmer (do not let it boil). Once simmering, remove the pan from the heat and add the 8 oz of Swiss chocolate, stirring until smooth. Optionally, add the vanilla extract for enhanced flavor. Let the ganache cool slightly to thicken.
Step 9: Frost the Cake
- Once the cake has completely cooled, pour the Swiss chocolate ganache over the top, spreading it gently with a spatula to cover the entire surface. If you prefer, you can also spread a thin layer of ganache on the sides of the cake. Allow the ganache to set for 30 minutes before serving, giving it time to firm up.