by Chef radya
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Swiss Chocolate cake is a delightful treat that can be enjoyed at any moment. This scrumptious dessert consists of layers of moist chocolate cake, indulgent chocolate ganache, and airy whipped cream. The result is a dessert that tantalizes your taste buds and fulfills your craving for sweets.
History of Swiss Chocolate Cake
The early 20th century saw the creation of the first Swiss chocolate cake. This cake combined two beloved ingredients from Switzerland: chocolate and cream. The outcome was a dessert that was rich and creamy, quickly gaining popularity in Switzerland as well as other regions. Today, Swiss chocolate cake is cherished by chocolate enthusiasts all over the globe.
Ingredients for Swiss Chocolate Cake
To bake a delicious Swiss chocolate cake, you will require the following ingredients:
- 2 cups of allpurpose flour
- 2 cups of sugar for sweetness
- 3/4 cup Dutchprocess cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup heated milk
- 1 cup of boiling water
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- For the Swiss Buttercream Meringue:
- 5 large egg whites
- 1 and 1/2 cups of sugar
- 1 and 1/2 tablespoons of unsalted butter
- 8 ounces of highquality dark chocolate, chopped, melted, and allowed to cool
Preparation of Swiss Chocolate Cake
For the Chocolate Cake:
Preheat the oven to 350F. Grease eight round baking pans and dust them with cocoa powder.
Line the bottoms with parchment paper. Bake for 45 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
In a stand mixer bowl fitted with a paddle attachment, combine all the dry ingredients.
In a separate medium bowl, whisk the wet ingredients together, slowly adding the hot water to avoid cooking the eggs.
Combine the wet mixture with the dry ingredients and mix for two to three minutes until thoroughly combined. The batter will be quite thin. Divide the mixture evenly among the prepared pans, using a kitchen scale for precision.
Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean. Let cool for 10 minutes in the pans, then move to a wire rack to cool all the way.
To prepare Chocolate Swiss Buttercream:
Combine the egg whites and sugar in a mixer bowl and whip until blended. Set a bowl over a double boiler on the stove and whisk continuously until the mixture is hot and no longer grainy, about three minutes.
Adjust the candy thermometer to 160F. Place the bowl on the stand mixer and beat on medium speed until the meringue reaches stiff peaks and the bowl is no longer warm, around five to ten minutes. Gradually add the cubes of butter and mix until the texture is smooth.
Combine the chocolate until it’s silky. Preparation: Position a layer of cake on a plate or board. Place it on top. Evenly distribute 1 cup of buttercream.
Create thin crumbs on the second layer.
How to Craft the Ideal Swiss Chocolate Cake
The Swiss chocolate cake is a delightful treat that can be enjoyed any time of the day.
This delectable dessert consists of layers of moist chocolate cake, luxurious chocolate ganache, and airy whipped cream.
It creates a sweet that will tantalize your taste buds and please your craving for something sweet.
Ingredients
- 2 cups allpurpose flour
- 2 cups sugar for sweetness
- 3/4 cup Dutchprocess cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup milk, warmed
- 1 cup hot water
- 2 eggs at room temperature
- 2 teaspoons vanilla extract Swiss chocolate
- +Buttercream Meringue:
- 5 large egg whites
- 1 and 1/2 cups caster sugar
- 1 and 1/2 tablespoons unsalted butter
- 8 ounces highquality dark chocolate, chopped, melted, and allowed to cool.
Instructions
Chocolate Cake:
- Preheat the oven to 350°F, grease eight round cake pans, and dust them with cocoa powder. Line the bottoms with parchment paper. Bake for 45 minutes or until a toothpick inserted comes out mostly clean. Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In the bowl of a stand mixer fitted with a paddle attachment, combine all the dry ingredients. In a separate medium bowl, mix all the wet ingredients (gradually add hot
- water to avoid cooking the eggs).
- Bake for 45 minutes or until a toothpick comes out mostly clean. Cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
Chocolate Swiss Buttercream:
- In the mixer bowl, combine the egg whites and sugar, whisking until blended. Set a bowl over a double boiler on the stove and whisk the combination continually until heated and no longer gritty (around 3 minutes).
- Adjust the candy thermometer to 160°F. Place the bowl on the stand mixer and whisk on medium speed until the meringue becomes stiff and the bowl feels cool (about 5 to 10 minutes). Gradually add the butter pieces and mix until velvety.
- Mix the chocolate until it’s creamy. Assemble: Place a layer of cake on a plate or board. li>Set the top layer over it. Spread 1 cup of buttercream evenly.
- On the second layer, sprinkle thin crumbs.
- Author: radya
- Category: Cake,Dessert ,Treats
- Cuisine: switzerland
Nutrition
Serving Size: 7Calories: 390
Sugar: 57.5g
Sodium: 734mg Fat: 18.1gSaturated Fat: 4.6g
Trans Fat: 4.6gCarbohydrates: 57.8g
Fiber: 1gProtein: 2.6gCholesterol: 7mg
